Basic Food Hygiene

level 2 award in food safety in catering

Description: This Royal Society for the Promotion of Health qualification covers the basic principles of food hygiene and is valuable as a free standing qualification or as an addition for people following other training programmes

Length of Course: One day (9.30am to 4.30pm)

Location: trainingwales or client premises

Who should attend: The course is useful for anybody who handles food, including the general public, and is particularly suitable for those working in kitchens or undertaking front-line duties in preparing, processing or retailing food.  The emphasis of this qualification is placed on the correct handling of 'high risk' food

Entry qualifications: None

Course Content

The student will learn how to describe the causes and effects of food poisoning by understanding the need for food hygiene against pests and bacteria.  At the end of the course, the students will be able to outline methods of preventing food poisoning by describing strict hygiene procedures, stating the principles of temperature control and advising on general kitchen layout and design

Method of Assessment: A 30 question multiple choice paper to be completed within 40 minutes at the end of the course in order to obtain the award