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Food Safety & Hygiene Level 2 for Catering – City & Guilds Accredited
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Catering Course Overview
EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handles food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.
This module is a self-study course (formerly known as Foundation or Basic Food Hygiene) and maps to Industry Standards in Food Safety and Hygiene as published by People 1st, the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries. This course is aimed at anyone working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges. It allows every catering business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of classroom based training.
Upon completion of this online training material learners will sit an online test and on successful completion, will receive a City & Guilds Accredited Level 2 Certificate in Food Safety and Hygiene for Catering meeting the legal training required, which must then be applied to work situations.
We now offer two certificate options for our Level 2 Food Hygiene and Safety Courses. You can choose either the self-printed certificate to reduce costs, or if you prefer we will print and post a high quality certificate that carries a foil authorisation seal. Certificates will be posted on same day as a successful test pass if completed before 12 noon Monday to Friday, or next working day.
The training and test usually take between 2 to 3 hours to complete(depending on learning speed), which is equivalent to 6 hours face-to-face group training. Learners are required to achieve a 75% pass mark, and, if necessary, may re-sit the test at no extra cost, having revisited the training material.
On completion of this course learners should understand:
- Why food safety training is important
- Their personal and legal responsibilities
- The impact of food borne illness
- How food becomes contaminated
- How to prevent contamination through good hygiene practices
- How to control contamination through safe temperatures and storage
- How to control food safety hazards at critical control points using a HACCP based Food Safety Management System