The Royal Society for the Promotion of Health

Level 2 Award in Food Safety in Catering

 

9 Guided Learning Hours

QCA Qualification Number 100/5823/0

 

Description:

The Level 2 Award in Food Safety in Catering is a qualification that covers the basic principles of food hygiene for caterers and other food handlers. It is valuable as a freestanding qualification or as an addition for people following other training programmes.

The qualification is firmly based on the Level 2 National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of People 1st.

Holders of qualifications based on this specification will have a knowledge and understanding of; the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems.

These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.

 

Summary of learning and Outcomes:

To achieve this qualification a candidate must:

 

1. Explain how individuals should behave responsibly within food safety

procedures, by being able to:

�� State the need for food safety procedures

�� Outline the principles of record keeping

�� Describe reporting procedures

�� Review the legal responsibilities of food businesses and food handlers.

2. Outline personal hygiene procedures, by being able to:

�� Outline the importance and use of appropriate protective clothing

�� Describe effective personal hygiene practices

�� Describe effective hand-washing practices

�� State the importance of illness reporting

�� Explain the importance of wound dressings.

3. Describe how to keep the working area clean and hygienic, by being able to:

�� Describe methods for cleaning and disinfection

�� State the need for suitable surfaces and equipment

�� Outline methods for waste disposal

�� Outline the importance of pest control.

4. Explain how to receive and store food safely, by being able to:

�� State the principles of stock rotation

�� Outline methods for reducing contamination during food storage

�� Describe temperature control during the storage of food.

5. Describe how to prepare, cook, hold and serve food safely, by being able to:

�� Describe food safety hazards

�� State the importance of temperature control during food preparation,

cooking, holding and serving

�� Outline food safety procedures for preparing, cooking, chilling and reheating

food

�� Describe how to hold and serve food safely.

 

Assessment:

 

Attainment of the Learning Outcomes will be assessed by a multiple-choice examination.

A candidate who is able to satisfy the learning outcomes will be awarded a score of at

least 20/30 in the examination.

The multiple choice examination is provided by The Society. The examination consists

of 30 questions. The duration of the examination is forty minutes.