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
