This qualification is ideal for anyone working in the catering and hospitality industry (or those about to start work in the industry). Subjects covered include hazards and controls, food safety management and temperature controls, food poisoning control, personal hygiene, cleaning and disinfection, food, pests, and the role of the food handler in keeping food safe. The Level 2 Award in Food Safety in Catering (QCF) is accredited and recognised internationally and has been developed to protect customers, brand reputation and profits.
It is essential for food safety that all food handlers are aware of the hazards and controls associated with the types of food they produce. Every year, many people are made ill and some even die as a result of eating contaminated food. Food businesses have a legal and moral obligation to ensure they are not contributing to these statistics.
Whatever the type of food being produced, controls must be put in place to ensure all types of contamination and temperature abuse are either eliminated completely or controlled to ensure safety.
The food business operator in any type of food business has a legal obligation to ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out. The most effective way of complying with this legal requirement is to obtain an appropriate, regulated qualification in food safety and ensure the knowledge gained is implemented in the workplace. This Level 2 qualification in food safety help organisations to comply with this requirement.