RSPH Level 2 Award in Food Safety In Catering
The Level 2 Award in Food Safety in Catering is a qualification that covers the basic principles of food hygiene for caterers and other food handlers. It is valuable as a freestanding qualification or as an addition for people following other training programmes.
The qualification is firmly based on the Level 2 National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of People 1st.
Holders of qualifications based on this specification will have a knowledge and understanding of; the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems.
Learning Outcomes
To achieve this qualification a candidate must:
1. Explain how individuals can take personal responsibility for food safety, by being able to:
- State the need for food safety procedures
- Outline the principles of record keeping
- Describe reporting procedures
- Review the legal responsibilities of food businesses and food handlers.
2. Outline personal hygiene procedures, by being able to:
- Outline the importance and use of appropriate protective clothing
- Describe effective personal hygiene practices
- Describe effective hand-washing practices
- State the importance of illness reporting
- Explain the importance of wound dressings.
3. Describe how to keep the working area clean and hygienic, by being able to:
- Describe methods for cleaning and disinfection
- State the need for suitable surfaces and equipment
- Outline methods for waste disposal
- Outline the importance of pest control.
4. Explain how to receive and store food safely, by being able to:
- State the principles of stock rotation
- Outline methods for reducing contamination during food storage
- Describe temperature control during the storage of food.
5. Describe how to prepare, cook, hold and serve food safely, by being able to:
- Describe food safety hazards
- State the importance of temperature control during food preparation, cooking, holding and serving
- Outline food safety procedures for preparing, cooking, chilling and reheating food
- Describe how to hold and serve food safely.
Course Duration: 1 Day
Final Test: 30 multiple choice questions. The pass mark is 20/30. The duration of the examination is 40 minutes
Certification: The Royal Society for the Promotion of Health
Refresher Course: It is recommended that a refresher course is undertaken every 3 years.
t To book a course on our open courses programme or a free consultation with one of our trainers, please email or call Annie on 01446 771274
