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Overview

If you work in an establishment that requires you to prepare and handle food, you need to learn the best practices in food safety. The Food Safety for Catering – Level 2 is a comprehensive course for individuals to gain insight on what it means to work in food production which requires preparing, handling and selling food. If this is your direct line of work, this course will come in useful as you will be able to familiarise yourself with food safety principles when working in such establishments.  Maximum hygiene and safety measures must be applied when working near and with food.

The Food Safety for Catering – Level 2 course will give learners a good understanding of 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 not just for individuals in the catering business but also people who work in restaurants, cafes, fast-food outlets, hotels, cafeterias, hospitals and schools. Customers are protected by the Food Safety Act that was created in 1990 giving priority to ensuring no harm is caused to diners. Remember that there are potential risks when handling food directly and in order to minimise these risks, the course will give individuals a clear understanding of their role within a food establishment. The Food Safety for Catering – Level 2 certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.

Why learn at Study 365?

With so many commitments in our lives, we may not have the time to learn new skills. The beauty of studying online is that you get to find this balance between your education and your daily commitments.

Study 365 offers hundreds of online courses to students across the world. Gaining new skills has never been this easy as many of our courses are open to students with little or no qualifications and previous experience. All the courses are up-to-date, relevant, affordable, and will build on existing expertise or give you a jump-start to a new career. The courses are meticulously designed and equals what is offered in a classroom setting. With a solid reputation that has established and made us made us one of the most trusted and reliable online course providers we offer 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 your chosen career. You can learn at your own pace at Study 365 and you will be provided with all the necessary material, tutorials, qualified course instructor, narrated e-learning modules, interactive quizzes and free resources which include Free CV writing pack, free career support and course demo to make your learning experience enriching and more rewarding. 

What will I learn?

  • Gain a clear understanding of the best practices in the industry.
  • Learn about food hygiene hazards and risks and how to prevent them by applying the right protocols.
  • Learn about food storage temperatures, cooking temperatures and the safe temperatures to apply in such situations.
  • Learn why workplace hygiene is important both personally and professionally to keep the food establishment clean and healthy.
  • Learn about food industry regulations when preparing, cooking and handling food.
  • Learn about food contamination, food poisoning and how to prevent it.
  • Learn about the correct cleaning process.

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?

  • Caterers
  • Kitchen staff
  • Restaurant staff
  • Fast-Food Outlet staff
  • Café staff
  • School Cafeteria Cooks
  • Hotel Chefs

Entry Requirement

  • The course is suitable for all levels of employees, supervisors and managers who work with and directly handle food
  • Anyone with an interest in food hygiene and safety

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.

  • Hotel Chef – £7.47 per hour
  • Catering Supervisor – £8.03 per hour
  • Restaurant Cook – £7.54 per hour
  • Cafeteria Worker – £6.73 per hour

Others jobs you can get

  • Kitchen staff
  • Hospital Cafeteria staff
  • School Cafeteria Staff

Other Benefits

  • Written and designed by the industry’s finest expert instructors with over 15 years of experience
  • Repeat and rewind all your lectures and enjoy a personalised learning experience
  • Gain access to quality video tutorials
  • Unlimited 12 months access from anywhere, anytime
  • Save time and money on travel
  • Learn at your convenience and leisure
  • Eligible for a NUS discount card
  • Free Career Support Service
  • 25% Discount on personal Statement and covering letter writing service
  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only)

Course Curriculum

1: Introduction to food safety
1.1 Definitions 00:00:00
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
1.5 Consolidations 00:00:00
2: Food safety hazards
2.1 Introduction 00:00:00
2.2 Physical and chemical contamination 00:00:00
2.3 Causes of food poisoning 00:00:00
2.4 Micro-organisms 00:00:00
2.5 Common pathogenic micro-organisms 00:00:00
2.6 Consolidation 00:00:00
3: Controlling the risks of bacterial contamination
3.1 Introduction 00:00:00
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
3.6 Consolidation 00:00:00
4: Taking temperatures
4.1 Introduction 00:00:00
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
4.5 Consolidation 00:00:00
5: Refrigeration, cooling and cold holding of foods
5.1 Introduction 00:00:00
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
5.6 Consolidation 00:00:00
6: Cooking, hot holding and re-heating of foods
6.1 Introduction 00:00:00
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
6.6 Consolidation 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
7.4 Consolidation 00:00:00
8: Principles of safe food storage
8.1 Introduction 00:00:00
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
8.6 Consolidation 00:00:00
9: Cleaning
9.1 Introduction 00:00:00
9.2 Definitions 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
9.8 Consolidation 00:00:00
10: Food premises and equipment
10.1 Introduction 00:00:00
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
10.6 Consolidation 00:00:00
11: The law
11.1 Introduction 00:00:00
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
11.6 Consolidation 00:00:00

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