Highfield Level 2 Award in Food Safety for Catering

  • The market-leading L2 refresher food safety catering qualification
  • Supported by our quality training materials
  • Vital for organisations requiring a regulated food safety qualification
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Description

Our Level 2 Food Safety for Catering qualification has become one of the UK’s most popular regulated qualifications, and is achieved by thousands of learners each year, who are looking for employment in the catering sector.

By achieving this qualification, your learners will ensure they have the necessary knowledge and skills to understand the principles of cleanliness and hygiene, as well as keeping food products safe.

This qualification can be assessed in a classroom environment, or remotely through our Qualify at Home service. Its delivery can also be supported through Highfield training resources and e-learning (written in line with the key learning outcomes of this qualification).

Full details of this qualification are available in the qualification specification.

Additional Information
Learning Outcomes

The learner can
1. Understand the importance of food handlers keeping themselves and work areas clean and hygienic
1.1 Recognize the importance of personal hygiene in food safety including their role in reducing the risk of contamination
1.2 Identify the key legal responsibilities of food handlers
1.3 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices
1.4 Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals
1.5 Recognise the importance of safe waste disposal
1.6 Recognise the importance of pest control
2. Understand the importance of keeping food products safe
2.1 Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour
2.2 Identify how to report food safety hazards, infestations and food spoilage
2.3 Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards
2.4 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation
2.5 Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food
2.6 Identify how to deal with food spoilage including recognition and reporting
Learning Hours

7 Hours
Assessment Method

This qualification is assessed by a mulitple-choice examination.
Language

This qualification available in Arabic, English, Urdu, and Hindi.
Assessment: available in English.
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