Health & Safety
QNUK Level 2 Award in Food Safety for Catering (RQF)
Regulated Course
Duration
Full day
Maximum number of learners:
16
Course overview:
This course is suitable for anyone who handles or prepares food or is involved in the management of such people in a catering environment. This includes hotels, restaurants, takeaways, cafes, bars, fast food outlets, fish & chip shops, kitchens, hospitals, prisons, schools, colleges, Care facilities and community groups.
Course learning outcomes:
By the end of the session, learners will be able to:
• Cite the law, legislation, and good practice for food safety
• Discuss and identify food safety hazards and prevention
• Describe the importance of taking temperatures, paper trails and auditing
• Discuss the requirements for refrigeration, chilling, and cold holding of foods
• Discuss the requirements for Cooking, hot holding, and re-heating of foods
• Cite the food handlers' legal responsibilities
• Discuss the principles of safe storage, rotation, labeling and supplying of food
• Describe effective cleaning of food premises, equipment, and layout
• Discuss how to prevent cross contamination and illness