Level 2 award in Food safety for catering / manufacturing / retail
This course was previously known as Basic food hygiene. The course is normally delivered over one full day, however, can be delivered over two half-day sessions.
The course is designed for all food handlers and it is recommended that the qualification or subject is regularly refreshed.
The examples used in the course are specific to the sector within the industry that the course is being delivered within.
- Introduction to Food Safety
- Food Safety Hazards
- Temperature Controls
- Heat Treatment of Foods
- Food Handler controls
- Food Storage
- Cleaning and Disinfection
- Food Premises and equipment
- Pest Control
Candidates are assessed by taking a multiple choice examination, consisting of 30 questions, 20 correct questions are required to pass the qualification.
CIEH Syllabus Catering | CIEH Syllabus Manufacturing | CIEH Syllabus Retail
HABC Syllabus Catering | HABC Syllabus Manufacturing | HABC Syllabus Retail
RSPH Syllabus Catering | RSPH Syllabus Manufacturing | RSPH Syllabus Retail