TQUK Level 2 Award in Food Safety in Catering (RQF)

This course gives learners the opportunity to gain a formally recognised regulated qualification. If you require funding, a regulated qualification is often required. Phone us and we can advise if needed. If you choose our course leading to a regulated qualification, there are additional assessment criteria to be undertaken with an instructor and a small extra certification charge.

• Food Hygiene Legislation
  • Relevant Legislation
  • The Environmental Health Officer
  • HACCP
• Bacteriology and Food Poisoning
  • What are bacteria and how do they grow and affect us
  • How we control their growth
  • Food poisoning and its effect
  • Symptoms of food poisoning
  • Types of infections
  • Chemicals and foreign objects
  • Natural plant foods and allergies
• Food Contamination
  • Cross-contamination
  • The danger zone
  • Ways of preventing cross-contamination
  • Chopping board colours
  • High-risk foods
  • Pest control
  • Hot food display units
  • Working at a bar
  • Serving in a restaurant
• Personal Hygiene
  • Hand washing and hand gels
  • Protective clothing
  • Reporting Illness
  • First Aid Kits for food preparation
  • How you need to act at work
• Food storage and Preservation
  • Principles of food preservation
  • Date marks, damaged food and record keeping
  • Food Preservation Methods
  • Salting
  • Pickling
  • Food spoilage
  • Heating, Refrigeration and freezing
  • Egg precautions
  • Dietary Requirements
  • People at high risk 
  • Traditional methods of preservation
  • Preventing food spoilage
  • Warning signs

Understand how individuals can take personal responsibility for food safety

1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour
1.2 Describe how to report food safety hazards.
1.3 Outline the legal responsibilities of food handlers and food business operators

Understand the importance of keeping him/herself clean and hygienic2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
2.2 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

3.1 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
3.2 State how workflow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control

Understand the importance of keeping food safe

4.1 State the sources and risks to food safety from contamination and cross-contamination to include microbial, chemical, physical and allergenic hazards
4.2 Explain how to deal with food spoilage including recognition, reporting and disposal
4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation

This course comes with 8.0 hours of CPD, although the time to complete the course online may be less than this. Total course time includes 2 hours and 59 minutes of video training as well as knowledge reviews, final test, remedial help and reviewing downloaded material.

The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.