Practical Food Safety in Catering (Level 2)

Fees

€450

Above Fees excl. Awarding Body Fees


Practical Food Safety in Catering (Level 2)



Commencement Dates

Start Date:  February annually | End Date: December annually

Content

The purpose of this qualification is to provide caterers with knowledge of basic food safety practices. Anyone who handles food as part of their job role should be supervised and instructed and/or trained in food hygiene relevant to their work activity.

As the number of cases of food poisoning reports increases, there is a requirement to improve food safety, which can be achieved if staff are properly qualified.

Aims and broad objectives of the qualification:

  • To cover the legal requirements of food safety training.
  • To improve the general level of food safety in the catering environment.
Objectives:
  • To help learners appreciate the importance of food safety and food safety procedures.
  • To ensure learners understand their responsibility for food safety within the workplace.
  • To make learners aware of the risks inherent in their own food handling activities this may include receiving and storing food, or preparing, cooking, holding and serving food.
  • To raise awareness of how food safety risks can be eliminated or reduced so that food is not contaminated.
Syllabus:

There is one mandatory unit which is assessed through a portfolio of evidence:

  • Food Safety for Catering
  • Entry Requirements for the Award in Practical Food Safety in Catering (Level 2)
  • There are no formal entry requirements; this qualification is open to all learners.
Important Dates:

TBC