Level 2 Award In Food Safety In Catering Course Specification

This course has replaced the Foundation Certificate in Food Hygiene (Basic Food Hygiene) and is designed to give all food handlers an appreciation of good hygiene practice.

Who should attend
 Anyone working in a catering or hospitality setting where food is prepared, cooked and served. 
 Example environments include pubs, hotels, fast-food outlets, child-minders, residential homes, nursing homes, schools, pre-schools and nursery schools.

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

Course duration
 1 day

Assessment
 A thirty question multi-choice assessment paper (may be conducted orally)
 Candidates must achieve twenty or more correct answers to be awarded the certificate
 On successful completion, students will be awarded a Royal Society for Public (RSPH) certificate