Level 2 Award in Food Hygiene in Catering/Retail

Level 2 Award in Food Hygiene in Catering/Retail

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Overview

Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensuring that the food they serve or sell is perfectly safe to eat. This course is relevant to anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.  Typical environments may include: pubs, hotels, restaurants; supermarkets and retail environments; food and drink manufacturers; hospitals; care homes; schools; prisons.

Delegates will gain: a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved; understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling);  and the confidence and expertise to safely deliver quality food to customers.

Course content

  • Legislation
  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Food handling
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

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