LEVEL 2 FOOD SAFETY AND HYGIENE FOR CATERING COURSE DESCRIPTION
The Level 2 Food Safety and Hygiene for Catering course (formerly known as Level 2 Award in Food Safety in Catering) is an entirely online, self-study course. The course is RoSPA approved and CPD Certified and the certificate has been accepted by EHO’s from all UK local authorities as a confirmation of food handler compliance with current food safety legislation.
The estimated duration of this course is 3 hours. Learners may log in and out of the system. Course progress is automatically saved.
Learners have 90 days access to the course materials from the date of registration. Learners receive individual login details and can access the course using any device, 24 hours a day, 365 days a year.
Course access ceases immediately following a successful final exam submission.
WHO REQUIRES THIS COURSE.
This food safety and hygiene course will benefit anyone working in a catering or food processing environment, from individual to multiple staff members. It allows every catering business, regardless of size, to provide all of its staff with essential and compliant training at a fraction of the cost of a classroom based course.
This course is essential for those working in Restaurants, Takeaways, Pubs, Cafes, Guest Houses, Hotels, Schools, Nurseries, Care Organisations or indeed anywhere where food is prepared.
No previous experience or prior qualifications are required to take this course, and there are no stated age limits for candidates.
The Level 2 Food Safety and Hygiene for Catering course consists of 7 core units and is concluded by a final exam:
UNIT 1 LEGISLATION
UNIT 2 – HYGIENE HAZARDS
UNIT 3 – CHILLING AND COLD HANDLING
UNIT 4 – COOKING AND RE-HEATING
UNIT 5 – PHYSICAL AND CHEMICAL HAZARDS
UNIT 6 – SAFE FOOD STORAGE
UNIT 7 – CLEANING AND PERSONAL HYGIENE
By the end of the course learners should be able to.
- Define the terms food safety, food-poisoning, food-borne illness, contamination, hazards, and, HACCP.
- State the legal consequences of non compliance.
- State the consequences of poor standards of food hygiene and the benefits of good standards.
- Explain the use of a documented Food Safety Management System.
- Understand the relationship between hazard and risk and how this can help to prioritise actions.
- Describe the symptoms of food poisoning.
- Give examples of those people most at risk from food poisoning.
On successful completion of the course a high quality RoSPA / CPD approved certificate will be sent to you immediately, by email. This can be used to provide evidence of your achievement for compliance and audit.
Our certificates have unique certificate numbers which can be verified.