Food Safety and Hygiene for Catering Level 2 (UK)
Anyone who regularly handles food in their work – such as chefs, caterers and hospitality employees – must have an in-depth understanding of food hygiene in the workplace.
Food safety training is essential. It helps to ensure that food is prepared and handled safely, customers are protected, and your organisation meets is regulatory requirements.
Aimed at employees in catering or hospitality, this course covers legal obligations to ensure food hygiene as well as best practice for managing food safety risks. Food hygiene practices such as personal hygiene, cleaning, waste and pest control, as well as chilling and cooking are all covered in this course.
This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.
Covered in this course:
- Food safety and hygiene in catering or hospitality
- Includes and builds on Level 1 training
- Legal requirements for food safety and hygiene
- Foodborne illness, allergic reaction and how to avoid it
- Personal hygiene, cleaning, and waste control
- Chilling, cooking, temperature, and storage
- Avoid cross contamination and manage the risk of pests
- Hazard analysis and critical control points (HACCP) for managing food safety
