Food Safety in Catering Level 2

Course Outline

Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensure that the food they serve or sell is perfectly safe to eat.

Learning outcomes include: Having a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. Understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling). Having the confidence and expertise to safely deliver quality food to customers.


The course covers the following topics:


  • Introduction to food safety
  • The law
  • Food safety hazards
  • Temperature controls
  • Refrigeration, chilling and cold holding of foods
  • Cooking, hot holding and re-heating of foods
  • Food handlers
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

Entry Requirements

None, however Food Safety courses have a multiple choice test so a very good understanding of English vocabulary to level 2 standard is essential.

Candidates are assessed via a multiple choice examination which is to be completed within 1 hour, at the end of the course.

Qualification Structure

This qualification is made up of one mandatory unit, the details of which are included at the end of this document. Learners must successfully complete the assessment for the unit to achieve the qualification.
The qualification can be taken as a free standing qualification or as part of a wider programme of training.