This Level 2 Food Hygiene and Safety for Catering course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities so that they can comply with the law, understand the key aspects of food hygiene practice and know how to minimize food safety hazards
This course has been designed so that all food handlers in the catering sector can satisfy their legal obligation to undertake training. The course is aimed at food handlers working in catering or hospitality including hotels, restaurants, cafes, bars, fast food outlets, takeaways, kitchens, hospitals, schools and colleges.
The course gives participants a basic awareness of good hygiene and safety issues and meets food industry regulations, with reference to employees preparing, cooking and handling food in catering settings.
- Food Poisoning – Why food safety is important in the catering & hospitality sector
- Bacteriology – Types of bacteria and factors that can affect its multiplication
- Prevention of Contamination – Controlling measures that can be put into place to prevent the spread of bacteria
- Temperature Control – How to measure food temperatures and how temperature control for certain food types will reduce the multiplication of bacteria
- Personal Hygiene – How food handlers must maintain high levels of personal hygiene
- Premises & Pest Control – The need to keep food premises maintained and in good condition and the consequences for the food business if infestation occurs
- Cleaning & Disinfection – Methods to keep premises and equipment in good order
- The Law – The legal obligations of food handlers
NGN 50,000
3 days
