Tquk level 2 award in food safety in catering (qcf)

Our Values – Placing People First Dita Consulting has a clear vision and set of values that drive everything we do. They influence the way we act, interact with staff, clients and candidates on a daily basis and can be measured in the strong results that we consistently achieve.

• Excellence: we are passionate about delivering results …
• Respect: we believe that people are our most valuable assets …
• Integrity: we apply the highest ethical, moral and professional standards in our conduct …
• Innovation: we constantly look for ways to do things better …
• Teamwork: we believe in working together with organisations to achieve their goals.

Learning Outcomes

Understand how individuals can take personal responsibility for food safety

Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour

Describe how to report food safety hazards.

Outline the legal responsibilities of food handlers and food business operators

Understand the importance of keeping him/herself clean and hygienic

Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination

Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds

Understand the importance of keeping the work areas clean and hygienic

Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal

State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning

Outline the importance of pest control

Understand the importance of keeping food safe

State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.

Explain how to deal with food spoilage including recognition, reporting and disposal

Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food

Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food

Describe stock control procedures including deliveries, storage, date marking and stock rotation