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Food Safety in Catering (HABC Level 2) - Part-time

Two chefs in a kitchen preparing a dish to be served

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

How to enrol onto this course

It is no longer possible to enrol on this course, however, we may be running it again in the future.

Want to find out more first?

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Course dates / times

Sorry, we currently do not have any course date information available for this course. Please check back soon for further updates.

Qualification

HABC Level 2 Food Safety in Catering

Duration

1 day

Level Level 2
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.

Assessment

Candidates are assessed in a 30 question, multiple choice examination, to be completed in 1 hour, at the end of the course.

Progression

CIEH Level 3 Award in Supervising Food Safety. Anyone working in the catering setting, where food is prepared, cooked and handled should hold this qualification.

Additional information

Candidates must be able to attend all sessions making up the course to be eligible to sit the examination.

Tutor: Fiona Dracott

You can read more about community courses in our Guidance for Community Courses booklet.

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