Target Group: All levels of staff.
Pre-Course requirements: None.
Assessment: This qualification is assessed by multiple choice questions.
Trainer Ratio: 1 trainer to 12 candidates
Understand how individuals can take personal responsibility for food safety within a catering environment.
Outline the importance of:
• food safety procedures
• risk assessment
• safe food handling
• avoiding unsafe behaviour
Describe how to report food safety hazards, infestations and food spoilage.
Outline the legal responsibilities of food handlers and food business operators
Understand the importance of maintaining personal health and hygiene in a catering environment
Explain the importance of personal hygiene in food safety including their role in reducing the risk of contamination
Describe effective personal hygiene practices in relation to:
• protective clothing
• hand washing
• personal illnesses
• cuts and wounds
Know how the working areas are kept clean and hygienic within the catering environment
Explain how to keep the work area and equipment clean and tidy including:
• cleaning methods
• safe use of chemicals
• storage of cleaning materials
State the importance of safe waste disposal
Outline the importance of pest control
Know how to keep food safe within a catering environment
State the risk to food safety from contamination and cross- contamination to include:
• allergenic hazards
• vehicles of contamination
Describe safe food handling practices and procedures
Explain the importance of temperature controls
Describe stock control procedures to include:
• date marking
• stock rotation
Explain how to recognise and dispose of food spoilage
Trainer contact hours: 6 hours.
Certification: L2 Food Safety in Manufacturing display certificate.