Highfield Level 2 Award in Food Safety for Catering (Refresher)

  • 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

The Highfield Level 2 Award in Food Safety for Catering (Refresher) (RQF) has been developed to support learners already working in a catering environment who has previously achieved a regulated food safety qualification and who would benefit from refresher training. It is also ideal for learners who wish to or are required to demonstrate continued professional development (CPD) in the workplace.

Topics include:

Storage
Preparation
Cooking service
Handling of food
This qualification can be taken in just 1 day.

Additional Information
Learning Outcomes

The learner can
1. Understand the importance of food handlers keeping themselves and work areas clean and hygienic
1.1 Recognise 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

4 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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