Level 2 Award in Food Safety in Catering

Syllabus

 

PART 1

A      Introduction to Food Safety

Candidates should understand the terminology used in food safety and should be able to:

• Define the terms food safety, food poisoning, food-borne illness, contamination, hazard and HACCP.
• State the consequences of poor standards of food hygiene and the benefits of good standards.
• The use of a documented food safety management system.
• Understand the relationship between hazard and risk and how this can help prioritise action.
• Describe the symptoms of food poisoning.
• Give examples of those people most at risk.

 

B      By Law

Candidates should understand the laws that apply to food businesses and food handlers, and should be able to describe, in general terms, the requirements of the current regulations and:

• Understand the role of enforcement officers, and the powers that local authorities have to control the sale of unfit, sub-standard or injurious food.
• State the possible consequences of non-compliance with food safety law.
• Understand the importance of training, training records and refresher training.
• Describe legal requirements in relation to food handler training.
• Describe the importance of accurate record-keeping to a food business.
• Explain the concept of “due diligence”.
• Describe the legal requirement to handle food safely.

 

C      Food Safety Hazards

Candidates should understand the concept of food hazards, how the risk of food poisoning can be contained and be able to:

• Give examples of common food contaminants.
• State common causes of physical and chemical contamination and their effect on health.
• State the biological and non-biological causes of food poisoning.
• State what micro-organisms are and where they are to be found.
• State the difference between pathogenic and spoilage bacteria.
• State the factors that influence the multiplication of food poisoning bacteria.
• Explain the process by which bacteria reproduce and the timescale of that process.
• Identify the importance of spore formation in relation to the cooking, cooling and the re-heating of foods.
• Explain the significance of bacterial toxins.
• Name some common food poisoning bacteria and their likely sources.
• Give examples of food-borne diseases and common viruses.
• In general terms, state the risks associated with food being handled by carriers or victims of food poisoning or food-borne disease.
• Identify the concept of the “danger zone”.
• State the high and low temperatures required to minimise bacterial multiplication.
• Define and give examples of high risk foods.
• Explain the concepts of “contamination” and “cross-contamination”.
• Understand the term “cross-contamination” and how to prevent it.
• Understand the reasons for the separation of raw and ready-to-eat foods in storage.
• Understand reporting and remedial procedures.

 

D      Taking Temperatures

Candidates should understand how to take product and equipment temperatures and should be able to:

• Explain how probe thermometers should be calibrated, used, cleaned and disinfected.
• Describe methods of checking and recording refrigerator temperatures.

 

 

PART 2

E      Refridgeration, Chilling and Cold Holding of Foods

Candidates should understand how a reduction in storage temperature will minimise bacterial multiplication and should be able to:

• Describe the temperatures at which chilled food must be stored.
• Describe safe methods of rapid chilling of cooked food.
• Understand freezing and the safe storage of frozen foods.
• Describe safe methods of de-frosting frozen foods.

 

F      Cooking, Hot Holding and Re-Heating of Foods

Candidates should understand the importance of high temperatures in the supply of safe food and, in particular, be able to:

• State the temperatures required to destroy harmful bacteria or to minimise their multiplication.
  • under-cooking of foods
  • re-heating food
  • holding hot foods
• Describe methods of monitoring cooking and holding temperatures.
• Explain the importance of rapid and thorough re-heating of food.
• Describe the temperatures at which hot food must be stored.

 

G      Food Handlers

Candidates should understand that food handlers can impose a risk to food safety and be able to:

• Understand the importance of personal hygiene in food handling.
• Detail the need for, and suitable methods of, hand washing.
• Describe the importance and properties of protective clothing.

 

H      Principles of Safe Food Storage

Candidates should understand the importance of utilising appropriate storage conditions for different types of food and should be able to:

• State the main ways in which food is preserved and how preserved foods should be stored.
• Understand the significance and importance of “use-by” and “best-before” dates on foods.
• Understand the principles of stock rotation.
• Identify the appropriate storage conditions for frozen, chilled and ambient foods.
• Understand procedures required for dealing with foods that may cause allergic reactions.
• Explain the importance of correct handling, preparation, cooling and processing of food.

 

I      Cleaning

Candidates should understand the importance of cleaning in food premises and should be able to:

• Describe acceptable methods of storing and disposing of waste from food premises.
• Understand the role of cleaning in preventing food contamination.
• Describe the washing facilities that should be provided for food and equipment.
• Explain the terms “cleaning”, “disinfection” and “sterilisation”.
• Describe how cleaning chemicals, disinfectants and sanitisers are used safely.
• Describe how clean and suitable cloths should be used for different tasks.
• Understand the significance of cleaning schedules.
• Describe the effective cleaning of food storage areas and chillers.

 

J Food Premesis and Equipment

Candidates should recognise the need for high standards for structure and equipment to promote good hygiene in food premises and should be able to:

• Explain the importance of food premises being suitably constructed, fitted out and equipped and the hazards associated with faulty surfaces and equipment.
• Identify the essential first aid equipment required for food premises.
• Understand the legal requirements in relation to the construction and cleanliness of the premises and equipment.
• Understand the legal requirements in relation to the hygiene facilities to be provided in food premises.
• Define the term “food pest” and describe the conditions in which pests thrive.
• Name the different types of common food pests.
• List the signs of a pest infestation, how they can be prevented and what actions should be taken in the event of an infestation being discovered.

 

Course Fees