Food Safety in Catering
Overview
This one-day course is aimed at professionals working in the catering industry, as well as other food handlers. Learners will gain knowledge and understanding of key issues in food safety required to safeguard the health of consumers. The areas covered are considered vital by the Food Standards Agency to maintain food safety and hygiene.
This a Level 2 award, regulated by Ofqual, which sits on the Regulated Qualifications Framework (RQF).
The course can be delivered at your premises, or an alternative venue, for up to 16 learners.
Goals
On completion of the course, all candidates will understand:
How individuals can take responsibility for food safety.
The importance of cleanliness and good hygiene when working with food.
The importance of keeping work areas clean and hygienic.
The importance of keeping food safe.
Agenda
The course will include sessions on:
Food safety procedures, risk assessments & safe food handling.
Reporting food safety hazards.
Legal responsibilities of food handlers & food business operators.
Importance of personal hygiene in food safety.
Reducing contamination risks.
Importance of clean & hygienic work areas.
Pest control.
Recognising & dealing with food spoilage.
Temperature control.
Effective stock control procedures.
Assessment
Assessment will be carried out through completion of a written assessment paper, which the learner must pass in order to be awarded the qualification.
The qualification does not have an expiry date but refresher training & keeping up to date with policies, procedures & new legislation through ongoing CPD is vital.