Course Introduction
This is an introduction to Food Safety in Catering and will benefit all employees at all levels, particularly those who hold, or are about to hold, a food safety role within their catering organisation.
The importance of food safety in catering is underpinned by health and safety legislation that places a duty on employers to establish policies and procedures and ensure their employees receive appropriate training.
Duration
This is a 6-hour classroom based course. Dependant on the learner’s experience, there may well be some pre-course or post-course reading.
Certification
Successful candidates will be awarded a national Level 2 (Level 5 in Scotland) qualification which will provide an ideal platform to higher level training or career development.
This is achieved by on-going theoretical teaching by the instructor, culminating with a written test.
A maximum of 16 students are allowed and must be a minimum of 14 years of age and a certificate can be offered to all, subject to assessment.
Syllabus
The course is made up of theoretical sessions delivered by your Instructor who will provide a detailed course programme. A range of subjects are covered that will enable you to understand:
This qualification does not expire, but refresher training and keeping up to date with changes to policies and procedures is vital to keep the qualification current.

