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Course Overview - Food Safety in Catering


Title of Course

Level 2 Award in Food Safety in Catering (RSPH)

Length 9 hours
Brief descriptor Candidates will be instructed in food safety and food hygiene matters line with the nationally recognised syllabus as set down by the Royal Society for the Promotion of Health
  • Introduction to food poisoning, its effects and “at-risk” groups
  • Basic bacteriology and “high-risk” food
  • How food poisoning bacteria cause illness, personal hygiene and reporting of illness & exclusion of food handlers
  • Pest control, kitchen design, work-flow & equipment, effective temperature control
  • Cleaning & disinfection, food safety legislation & enforcement, food safety management system (HACCP).
Who is it for? Food handlers that are involved in the handling, preparation, cooking and/or service of unwrapped/“high-risk” food.
What will the participant get out of this? On completion of the course and attainment of a certificate food handlers will be competent in food safety & food hygiene procedures and compliant with requirements of any associated legislation.
Participant preparation needed? Multiple-choice test (30 questions) at end of session
Any prior knowledge or experience required? None required
How many places? 12 - 18
Delivered by? Food, Health & Safety Officer - Commercial Group