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Food Safety Training (Level 2) - In House

The Level 2 Award in Food Safety (QCF) is a nationally accredited qualification which can be tailored to the Catering, Retail and Manufacturing industries. The main aim of the qualification is to provide candidates with the basic safety practices that are essential within their own industry. This can stop the spread of disease, maintain hygiene and eliminate the risk of pests.
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Based on 12 students: £474.00 (£395.00 ex VAT)
Per additional students: £39.60 (£33.00 ex VAT)

What's involved?

The level 2 Food Safety Course looks at the main dangers associated with handling and cooking food. The interactive 1 day course teaches how bacteria develops and ways of preventing cross infection. The training extensively looks at each individual food group so that candidates know exactly what to do when working within the kitchen.

Candidates build further knowledge than the level one equivalent by learning about the HACCP food management system and its use in identifying and minimising the risk of food poisoning or other food complaints.It also goes into further detail on the different types of food premises/equipment and the identification of hazards within these environments.

What you get out of it

Caterers can gain the knowledge required to improve the safety of their services
Manufacturers will learn what is expected of them compared to a caterer and will be able to operate to a level expected by their industry.
Retail workers will be able to makes changes to practices in order to maintain and improve the safety of food for the end consumer.
This national qualification is accredited by Ofqual which ensures that it meets the standards of the Environmental Health Agency, inspection agencies and auditors.

Who's it for?

The course is suitable for food handlers working in the catering industry, those who work in food/drink production and those who work in a retail environment where packaged and open foods are available.

It is suitable for candidates who work in the kitchen on a daily basis and therefore need a thorough understanding of the safety practices that are associated within the environment.

What will I learn?

Food poisoning can be prevented 99% of the time just by maintaining good practices within the working kitchen.The following topics are covered on the course to help make sure this is the case:

  • Introduction to Food Safety
  • Microbiological Hazards
  • Food Poisoning and how it can be prevented
  • Hazards, risks and control
  • HACCP
  • Preservation of food
  • Maintaining levels of personal hygiene
  • Food premises/equipment
  • Pests and their elimination
  • The cleaning and disinfection of the working kitchen
  • Laws and legislation

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