L2 Food Safety in Catering

A quality and enjoyable Level 2 course delivered by AETs highly experienced delivery team.

Who take pride in expertly combining theory and practical aspects of knowledge and understanding relating to Food Safety in the Catering Industry.

When attending a course at our main AET site, in addition to a warm welcome, ample free parking with free tea or coffee at break times.

A face to face, interactive course in a safe, supportive environment where you will have direct contact with a tutor/s and where you can ask questions!

This course covers all key aspects of Food Safety that are essential to ensuring safe operational practices and compliance within the catering industry and incorporating HACCP principles such as critical control measures etc.

(You can see more details in our course outline below)

This course is for everyone! Whether you are a newcomer to catering or have lots of experience and simply need to refresh and demonstrate that you have retained safe practice knowledge and competence in line with industry standards, regulations and expectations.

Group Rates

Book a course to run at your location and you can get a group rate as low as £29.00 per person.  Up to 15 candidates can be taught at one time.  There is no difference in the course to the one delivered at our training rooms and as with that course it is designed to be activity based with a lot of inbuilt learner participation with the activities.

The tutor will arrive with everything needed for an effective and productive day: all you need to provide is the space, a wall to project onto and the space for the students.

Course Dates

Location

Day & Date

Times

Kirkby

Tuesday 23th October

9.15 – 13.00

Kirkby

Wednesday 21th November

9.15 – 17.00

Kirkby

Monday 17th December

9.15 – 17.00

 Objective

The objective of the qualification is to educate Learners in food safety. It includes how individuals have a personal responsibility for food safety, the importance of personal hygiene, keeping work areas clean and tidy, safe food handling practices and keeping food safe.

Purpose

The purpose of this qualification is to prepare Learners for further learning or training and/or develop knowledge or skills in food safety.

Intended audience

This qualification is for anyone who handles food, or plans to handle food, in the catering industry. It would also be beneficial for people who come into contact, due to the nature of their work, with food handling areas, e.g. pest control officers and delivery personnel.

Structure

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This qualification contains 1 mandatory unit with a total value of 1 credit.
Learners must complete all assessments in the unit successfully within the registration period to achieve the qualification. The maximum period to achieve this qualification, including any referrals is 4 weeks.

Each credit is equivalent to 10 hours learning time. Learning time consists of guided learning hours (GLH) and self-directed study. GLH are a measure of the contact time a typical Learner will require in direct Trainer guidance to complete their programme of learning successfully, which for this qualification should be a minimum of 6 hours (excluding breaks) and a maximum of 9 hours. Learners should be encouraged to do self-directed study. Self-directed study is a measure of the time a typical Learner will require away from the
programme of learning such as reading course material/hand outs and researching information on the internet.

Outcomes

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1. 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

2. Understand the importance of keeping him/herself clean and hygienic

2.1 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

3. 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 work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control

4. 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

 
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