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LEVEL 2 AWARD IN FOOD SAFETY IN CATERING

Introduction
The RIPH Level 2 Award in Food Safety in Catering is designed principally for those who are, or intend to be, food handlers within the catering and hospitality industry. Holders of this qualification will have knowledge and understanding of their expected behaviour as responsible individuals within food safety procedures.

Guided Learning Hours
6 - 9 guided learning hours are normally appropriate for a suitable course of study in preparation for this examination, depending upon the training needs of the student.

Form of Assessment
There is a single examination for this certificate comprising of 30 multiple-choice questions. The duration of the examination is 45 minutes.  Certificates are awarded as follows:

• Pass 20-25 marks
• Credit 26-30 marks

Candidates who score 19 marks or below, will fail the examination and will not be awarded with a certificate.

Syllabus

• The importance of food safety
• The characteristics of food-borne illness
• The effects of food-borne illness on consumers and food businesses
• Food safety procedures
• Record keeping
• Reporting procedures
• Legal responsibility
• General personal hygiene
• Importance and use of appropriate protective clothing
• Effective personal hygiene practices
• Effective hand washing practices
• The importance of illness reporting
• The importance of wound dressings
• Cleaning & disinfection
• Suitable surfaces & equipment
• Waste disposal
• Pest control
• Stock rotation
• Contamination of delivered and stored food
• Temperature control of delivered and stored food
• Food safety hazards
• Types, sources, vehicles and routes of contamination
• Food preservation
• Temperature control
• Safe Preparation, cooking, chilling and reheating of food
• Safe holding and service of food

 

 

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