Level 2 Award in Food Safety in Catering (FSC)
Brief Overview:
This qualification is designed
principally for those who are, or intend
to be, food handlers working in
catering. A food handler is any person,
in any type of food business, who
handles food, whether open or packaged
(food includes drinks and ice). This
qualification may also be appropriate
for people whose work requires them to
enter food premises, 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.
Holders of this qualification will have
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. This is
important to understanding and
maintaining good practice in the
handling, processing and preparation of
safe food.
This is a short programme usually
delivered over one day with a 40 minute
“multiple choice” exam at the end of the
day.
Summary of Outcomes:
To achieve this qualification a
candidate must:
Section One:
Understand how individuals can take
personal responsibility for food safety,
by being able to:
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.
Section Two:
Understand the importance of keeping
him/herself clean and hygienic, by being
able to:
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.
Section Three:
Understand the importance of keeping the
work areas clean and hygienic, by being
able to:
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 control.
Section Four:
Understand the importance of keeping
food safe, by being able to:
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, 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.
Course location:
Delivered In House (Training venues can
be arranged, phone for details)
Length of the Course:
One Day
Frequency:
Once
Any associated award:
Following successful completion of the
course and the “multiple choice” exam a
Certificate will be issued by the RSPH
(Royal Society for Public Health)
Training Pack
Included in the course cost is a
Student pack, workbook & exam fees.
Course Cost:
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