This course will outline the importance of food safety procedures, risk assessment, safe food handling and behaviour. Will describe how to report food safety hazards and outline the legal responsibilities of food handlers. The programme explains the importance of personal hygiene in food safety, including its role in reducing the risk of contamination.
Looks at the importance of clean and tidy work areas and equipment include cleaning and disinfection methods, and there safe use, storage and waste disposal. How to reduce contamination risks. Outline the importance of pest control, cross contamination including microbial, chemical, physical and allergenic hazards. It Identifies hazards when dealing with food spoilage including recognition, reporting and disposal.
Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food. The importance of temperature control and also identifies good practices in stock control procedures including deliveries, storage, date marking and importance of stock rotation.
Aims and Objectives
To increase the student’s knowledge & understanding of food safety within their workplace role.
Students will be able to identify & describe
- The importance of food safety procedures, risk assessment, safe food handling and behaviour
- How individuals can take personal responsibility for food safety
- The importance of keeping him/herself clean and hygienic
- The importance of keeping food safe
- The correct reporting of food safety hazards and outline the legal responsibilities of food handlers
- The importance of clean and tidy work areas and equipment
- The importance of pest control, cross contamination including microbial, chemical,
physical and allergenic hazards
- Dealing with food spoilage
- Safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
- The importance of temperature control
- Good practices in stock control
Who the programme is for
Staff who prepare or serve food. Food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. The topics are regarded by the Foods Standards Agency as being important to maintaining good practice.
This programme is accredited by Highfield HABC, Level 2 Award in Food Safety in Catering has been accredited by the regulators* of England, Wales and Northern Ireland and is part of the Qualifications and Credit Framework (QCF). *The regulators are Ofqual in England, DCELLS in Wales and CCEA in Northern Ireland
It is supported by People 1st, the Sector Skills Council for hospitality and catering