FC RSPH L2 AWARD IN FOOD SAFETY & CATERING

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The RIPH Level 2 Award in Food Safety in Catering has been developed to meet the new occupational standards in Food Safety and recent changes in legislation. This course is designed for those who work in the catering and hospitality industry. This includes any person who comes into contact with food, whether open or packaged, or drinks and ice. It is particularly useful as part of a staff induction programme.

Course Duration:: 1 weeks
Course Dates:: 4th February 2013 To 4th February 2013
Attendance:: P/T released
Days of the week: MON
Course Tutor:: Peter Wilkinson
Course code:: 5615/1C

Entry Requirements:

There are no specific entry requirements for this course, but students should be working in a relevant environment.

Course Content:

This course covers a number of areas, including:

Safe storage of food
Importance of pest control
Methods of cleaning and infection
Temperature control
Types, sources and routes of contamination
Safe preparation, cooking, chilling and re-heating of food
The importance of personal hygiene
Legal responsibilities
Food preservation
Prevention of contamination
Symptoms and effects of food-borne illnesses
Food safety hazards
Stock rotation
Record keeping

Method of Study

Delegates attend a one-day tutor-led course, at the end of which, they complete a multi-choice question paper.

Progression Routes

Upon successful completion of the course, candidates will achieve a Level 2 Award in Food Safety in Catering, thereby complying with the Food Safety Act. Students may also wish to consider completing the Level 3 Food Hygiene and Safety qualification.

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