Food Hygiene and Safety for Caterers (Level 2)
This food safety management course covers an overview of food safety and hygiene regulations that outline the preparation and sale of food that is safe to eat.
The certificate includes:
- Repercussions of food-borne diseases
- Food legislation
- Food conservation
- Temperature management and storage
- Personal hygiene
- Hazard analysis (HACCP)
CPD Points: 1
Objectives
Don’t take any chances when it comes to food safety and hygiene. Our comprehensive online course is specifically designed to meet the UK food training requirements and is perfect for anyone who handles or works with food. By completing the course, you’ll gain the confidence you need to ensure the safety of both yourself and your customers.
At the end of this course, the learner will be able to:
- Understand how to comply with food hygiene regulations
- Demonstrate how to make food safely
- Describe how to train staff members in proper food safety
Course Content
The course consists of a single unit which covers various aspects of food safety in a catering environment. This includes a wide range of topics including food allergens, pest control, reducing cross-contamination and managing food waste. Cleaning protocols are explained, including high- priority cleaning, using dishwashers, and preparing cleaning schedules.
The course also covers the safe storage of food including how to chill down, freeze, defrost and reheat food safely. Learners will also receive guidance on stock control and dealing with suppliers.
Unit 1
- Course Introduction – Food Safety Management for Residential Care Homes
- Food Hygiene Ratings
- Understanding Your Food Hygiene Rating
- Best Practices When Working with Food
- Hand Washing
- Cross-Contamination
- Cloths
- Separating Foods
- Food Allergies
- Common Allergens
- Managing an Allergic Reaction
- Physical and Chemical Contamination
- Pest Control
- Maintenance
- Cleaning
- High Priority Cleaning
- Dishwashers & Other Cleaning
- Managing Food Waste
- Cleaning Schedules
- Chilling Foods
- Chilling Down Hot Food
- Defrosting
- Freezing
- Cooking
- Properly Cooked Foods
- Foods Requiring Extra Care
- Reheating
- Acrylamide
- Hot Holding
- Ready-to-Eat Food
- Management
- Additional Checks
- Managing Allergen Information
- Training and Supervision
- Customers
- Suppliers and Contractors
- Stock Control
- Product Withdrawal and Recall
Certification
On successful completion of the quiz, you will be awarded a CPD accredited Food Safety Management for Caterers (Level 2) free course certificate.
