HABC Level 2 Award in Food Safety in Catering

Program Summary

The Level 2 Award in Food Safety in Catering (QCF) is a qualification aimed at caterers and other food handlers. The qualification is intended for learners already working in catering and those who are preparing to work in the industry.

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service, and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Learning Outcomes

Outline the importance of food safety procedures, risk assessment, safe food handling and behavior.
Describe how to report food safety hazards.
Outline the legal responsibilities of food handlers and food business operators.

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.

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 workflow, work surfaces, and equipment can reduce contamination risks and aid cleaning.
Outline the importance of pest control.

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.

12 Hours

Program Summary

Learning Outcomes

Outline the importance of food safety procedures, risk assessment, safe food handling and behavior.
Describe how to report food safety hazards.
Outline the legal responsibilities of food handlers and food business operators.

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.

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 workflow, work surfaces, and equipment can reduce contamination risks and aid cleaning.
Outline the importance of pest control.

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.

12 Hours

HABC Level 2 Award in Food Safety in Catering

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