Food Safety In Catering
RKMS offer a wide range of training courses – from general awareness to internationally recognised NEBOSH qualifications.
Our class room based courses are also supported by a wide portfolio of eLearning courses.
All our courses can be delivered at our state of the art training facilities or at your premises.
Food Safety – Level 2 : Highfield ABC Accredited Short Course
This qualification is ideal for anyone working or beginning to work in the catering and hospitality 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 HABC 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.
How The Course Works
Group activities, discussion, workbooks and practical workshop.This course is assessed by a multiple choice exam. Participants will be able to understand the importance of:
– Personal responsibility for food safety
– Personal hygiene and cleanliness
– Keeping work areas clean and hygienic
– Keeping food safe
Benefits For The Individual
– Nationally recognised qualification
– Improved knowledge of Food Safety
– Improve performance in your role
– Improve your career prospects
Benefits For Employers
– Ensures staff are fully competent
– Staff provide a better quality service
– Provides a high quality workforce
– Enhances company reputation
Individuals achieving this qualification can then progress onto any of the HABC Level 3 Food Safety qualifications.
This qualification is ideal for anyone with supervisory or management responsibilities in the catering and hospitality industry.
Qualification Overview & Objective
The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning.
The qualification is designed for learners who wish to progress to higher or supervisory level within a food catering business.
Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.
Who Requires This Qualification?
Supervisors/managers and future supervisors and managers.
The training of food handlers is a legal requirement, and the key to profitability and high standards of food safety is to train supervisors and managers and ensure their competency.