Level 2 Food Safety – Catering

Designed for anyone working in a catering setting where food is prepared, cooked and handled.

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How it works?

Introduction to food safety
Definitions
Food safety – benefits and costs
Food poisoning – symptoms
Food poisoning – ‘at risk’ groups
Consolidations

Food handlers
Personal hygiene
Hand washing
Protective clothing
Consolidation

Food safety hazards
Introduction
Physical and chemical contamination
Causes of food poisoning
Micro-organisms
Common pathogenic micro-organisms
Consolidation

Principles of safe food storage
Introduction
Preservation of foods
Date marking
Safe food handling and storage conditions
Food allergies and intolerances
Consolidation

Controlling the risks of bacterial contamination
Introduction
Multiplication of bacteria
Spore forming bacteria
High risk foods
Cross contamination
Consolidation

Cleaning
Introduction
Definitions
To clean or to disinfect?
Cleaning in practice
Cleaning schedules
Washing facilities
Dealing with waste
Consolidation

Taking temperatures
Introduction
Checking temperatures
Using a probe thermometer
Taking and recording refrigeration temperatures
Consolidation

Food premises and equipment
Introduction
Construction and equipment
First aid equipment
Common food pests
Infestation and pest control
Consolidation

Refrigeration, cooling and cold holding of foods
Introduction
Chilled storage temperatures
Safe methods of chilling cooked food
Freezing and the safe storage of food of frozen foods
Safe methods for defrosting food
Consolidation

The law
Introduction
Role and powers of enforcement officers
Penalties for non-compliance
Food handlers requirements
Due diligence
Consolidation

Cooking, hot holding and re-heating of foods
Introduction
Safe cooking temperatures
Re-heating foods safely
Hot holding
Monitoring the temperature of hot food
Consolidation

Excellent for:

  • 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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