Level 2 Food Safety - Catering
Course Overview
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food catering setting.
Course Content
Food handlers and their employers have a legal duty to manage food safety, set out under UK food safety law. These laws require that food which is prepared, cooked, served or sold is safe for human consumption. Failing to follow food safety standards can allow food to become contaminated, with potentially serious or fatal consequences for customers.
Training staff with a food safety level 2 catering course gives them a working understanding of how food safety risks actually arise in a kitchen or catering environment, and how to control and prevent them, including:
- Premises hygiene — keeping food preparation and storage areas clean and pest-free
- Personal hygiene — handwashing, clothing and reporting illness that could affect food safety
- Hazard identification and risk control — recognising the main causes of food contamination, including biological, chemical and physical hazards
- Safe waste management — preventing waste from becoming a contamination or pest risk
This course is for anyone working in food preparation or service in a catering environment, including kitchen staff, chefs, catering assistants and catering managers responsible for food safety standards on-site.
Course Duration
75 mins
Course Certification
Approved by CPD, Gatehouse Awards, Institute of Hospitality & IIRSM
