What Will I Learn?
Do you work in an environment that prepares food? Are you in a catering service where food is being handled? The Food Safety for Catering – Level 2 course is designed for individuals who work in food production, handling, preparation and selling. The course is the perfect choice for individuals who directly handle and prepare the food. Individuals working in such environments must familiarise themselves with food and safety laws and regulations in order to be near the food maintaining maximum hygiene and safety.
The Food Safety for Catering – Level 2 course will introduce learners to food safety regulations, food safety hazards, food cleaning and how to prevent contamination, refrigeration and cooling, cooking and re-heating of foods and principles of storing food.
The Food Safety for Catering – Level 2 course is also ideal for individuals in different professions such as the catering business, restaurants, fast-food outlets, cafes and hotels, even schools. The Food Safety Act was created in 1990 to ensure that there will be no harm caused to customers. If you work in an establishment where there is direct handling of food, you must be aware of potential risks and ensure the food is maintained to the highest standards in order to minimise risks. The Food Safety for Catering – Level 2 certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.
Why study at Global Edulink?
Global Edulink offers the most convenient path to gain recognised skills and training that will give you the opportunity to put into practice your knowledge and expertise in an IT or corporate environment. You can study at your own pace at Global Edulink and you will be provided with all the necessary material, tutorials, qualified course instructor, narrated e-learning modules and free resources which include Free CV writing pack, free career support and course demo to make your learning experience more enriching and rewarding.
|Access Duration||The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.|
|Who is this Course aimed at?|
|Method of Assessment|
At the end of the Food Safety for Catering – Level 2 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.
|Certification||Those who successfully complete the course will be awarded the Level 2 Certificate in Food Safety for Catering by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.|
|Awarding Body||CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.|
|Progression and Career Path|
Once you successfully complete the Food Safety for Catering – Level 2 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com. The certification will enable employees in the capacity of junior and senior workers, including Supervisors and Managers to gain high earning positions within the industry.
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|1: introduction to food safety|
|1.2 Food safety – benefits and costs||00:00:00|
|1.3 Food poisoning – symptoms||00:00:00|
|1.4 Food poisoning – ‘at risk’ groups||00:00:00|
|2: food safety hazards|
|2.2 Physical and chemical contamination||00:00:00|
|2.3 Causes of food poisoning||00:00:00|
|2.5 Common pathogenic micro-organisms||00:00:00|
|3: controlling the risks of bacterial contamination|
|3.2 Multiplication of bacteria||00:00:00|
|3.3 Spore forming bacteria||00:00:00|
|3.4 High risk foods||00:00:00|
|3.5 Cross contamination||00:00:00|
|4: taking temperatures|
|4.2 Checking temperatures||00:00:00|
|4.3 Using a probe thermometer||00:00:00|
|4.4 Taking and recording refrigeration temperatures||00:00:00|
|5: refrigeration, cooling and cold holding of foods|
|5.2 Chilled storage temperatures||00:00:00|
|5.3 Safe methods of chilling cooked food||00:00:00|
|5.4 Freezing and the safe storage of food of frozen foods||00:00:00|
|5.5 Safe methods for defrosting food||00:00:00|
|6: cooking, hot holding and re-heating of foods|
|6.2 Safe cooking temperatures||00:00:00|
|6.3 Re-heating foods safely||00:00:00|
|6.4 Hot holding||00:00:00|
|6.5 Monitoring the temperature of hot food||00:00:00|
|7: food handlers|
|7.1 Personal hygiene||00:00:00|
|7.2 Hand washing||00:00:00|
|7.3 Protective clothing||00:00:00|
|8: principles of safe food storage|
|8.2 Preservation of foods||00:00:00|
|8.3 Date marking||00:00:00|
|8.4 Safe food handling and storage conditions||00:00:00|
|8.5 Food allergies and intolerances||00:00:00|
|9.3 To clean or to disinfect?||00:00:00|
|9.4 Cleaning in practice||00:00:00|
|9.5 Cleaning schedules||00:00:00|
|9.6 Washing facilities||00:00:00|
|9.7 Dealing with waste||00:00:00|
|10: food premises and equipment|
|10.2 Construction and equipment||00:00:00|
|10.3 First aid equipment||00:00:00|
|10.4 Common food pests||00:00:00|
|10.5 Infestation and pest control||00:00:00|
|11: the law|
|11.2 Role and powers of enforcement officers||00:00:00|
|11.3 Penalties for noncompliance||00:00:00|
|11.4 Food handlers requirements||00:00:00|
|11.5 Due diligence||00:00:00|
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