Level 2 Food Safety in Catering

Service Description

This qualification is for people working, or planning to work, in the food catering industry. The qualification also benefits those who come into contact with food handling areas, such as pest control officers and delivery personnel, due to the nature of their work. What's Covered on the Course? - The importance of food safety - Food safety laws - Legal responsibilities of food handlers - Types of contamination and the associated risks - Bacteriology - Food poisoning - Foodborne illnesses - An introduction to Hazard Analysis and Critical - Control Points (HACCP) - Personal hygiene - Workflow, work surfaces and equipment - Cleaning and disinfection - Waste disposal - Pest control - Safe food handling practices including time and temperature controls - Preparation - Cooking & reheating - Chilling - Cooling - Freezing - Thawing - Hot holding - Displaying food - Core temperatures - Food preservation - Storage - Stock control procedures This is a regulated 1-day course. Refresher training is recommended every 3 years.