Award in Food Safety and Hygiene (Level 2)
Who requires this qualification?
The objective of the Level 2 Award in Food Safety and Hygiene is to cover the principles of food hygiene for food handlers working in either a catering or retail environment. It is a valuable free standing qualification that is also suitable for learners and employees engaged in other food based vocational training and employment.
The qualification will enable learners, aged from 14 upwards, to obtain a knowledge and understanding of; the importance of food hygiene, associated food safety hazards, good hygiene practice and controls based upon an awareness of food safety management systems.
Who can do this course?
- Anyone over the age of 14.
- A basic level of literacy and the equivalent to a Level 1 proficiency in the English language
What you will learn
The course is split into the four key sections.
1: Keeping Food Safe
The first section explores the risks to food safety and hygiene including the common sources of contamination and cross contamination you need to be aware of. It also explains how to deal with food spoilage including recognition, reporting and safe disposal of food. By the end of the module, learners will understand safe food handling practices and procedures and the importance of temperature and stock controls.
2: Personal Hygiene
One of the most important aspects of food hygiene is maintaining good personal hygiene. The second topic explains the importance of personal hygiene in food safety, including its role in reducing the risk of contamination. This section will equip learners to be able to describe effective personal hygiene practices including hand-washing, wearing protective clothing, and reporting illness.
3: Hygiene in the Work Area
The third module explains best practise procedures for keeping the food preparation area you work in and equipment you use clean and tidy. This section also covers how work flow, work surfaces, effective pest control and well maintained equipment can reduce food contamination risks.
4: Responsibility for Food Safety
The final topic outlines the importance of food safety procedures, risk assessment and safe food handling and behaviour. By the end of the fourth (and final!) section, learners will understand how to report food safety hazards and what their legal responsibilities are as food handlers
How you will learn
The course duration is 1 day
You will attend classes from 10am-4pm.
You will be logged in to our computer suite where you will go through the self guided interactive training.
How You Will Be Assessed
The examination consists of 30 questions.
The duration of the examination is 40 minutes
Candidates will achieve a score of at least 20 out of 30 in the examination.
On successful completion of the course, you will receive:
RSPH Level 2 Award in Food Safety and Hygiene
Career prospect
On completion of this qualification, learners will be able to gain employment within the catering sector, working in a kitchen environment, café and bar when dealing with and handling food.
Successful candidates can also progress on to further qualifications, such as:
- Level 3 Award in Supervision of Food Safety and Hygiene (Catering)
- Level 3 Award in Supervision of Food Safety and Hygiene (Retail)
- Level 3 Award in Food Safety Supervision for Manufacturing
- Level 3 Award in Nutrition for Health
- Level 3 Award in HACCP for Food Manufacturing
Fees and Funding
The cost of the course is £150
Start Date:
Flexible start date
Duration:
1 day
Attendance:
10am-4pm - Self guided in our IT Lab
Suitable for:
Anyone over the age of 14
0207 732 9255
JFC Training College,
12-14 Wellington Street,
Woolwich, London, SE18 6PE.
Mon-Fri: 9am-6pm, Sat: 9am-5pm
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