Guided Learning Hours 7 Total Qualification Time 7
Ofqual Qualification Number: 603/2395/4 QiW: C00/1211/8
Who is the qualification aimed at?
The Level 2 Award in Food Safety is targeted at food handlers in catering. A food handler is any person, in any type of food business, who handles food. The food can be open or packaged and includes drinks and ice.
This award is also ideally suited to people who need to enter food premises as part of their work, e.g. Equipment maintenance engineers; off-site business owners/managers and delivery personnel. The aim of this qualification is to provide a basic knowledge of food hygiene.
Learning Outcomes:
Understand how individuals can take personal responsibility for food safety
• Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour
• Describe how to report food safety hazards.
• Outline the legal responsibilities of food handlers and food business operators
Understand the importance of keeping him/herself clean and hygienic
• Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
• Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
Understand the importance of keeping the work areas clean and hygienic
• Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
• State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
• Outline the importance of pest con
Understand the importance of keeping food safe
- State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
- Explain how to deal with food spoilage including recognition, reporting and disposal
- Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, and holding, serving and transporting food
- Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
- Describe stock control procedures including deliveries, storage, date marking and stock rotation
