Level 2 Award in Food Safety in Catering

Students will receive a tour of St Helens College's award winning kitchen to understand how Food Safety is implemented in the workplace in order to avoid food poisoning incidents.

The following areas will be covered:

• How successful work flow, use of work surfaces and equipment can reduce contamination risks and aid cleaning
• Risks to food safety caused by cross contamination and contamination of microbial, chemical, physical and allergenic hazards
• How to deal with recognition, reporting and disposal of food
• The correct practices and procedures for storing, preparing, cooking, chilling, reheating, holding serving and transporting food
• How to monitor temperatures when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
• The importance of effective personal hygiene practices in food safety and the reduction of cross contamination
• Cleaning, disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal