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QA Level 2 Award in Food Safety in Catering (QCF)

01/03/2016 @ 09:00 - 16:00

The importance of Food Safety     Level 2 Food Safety

People can often feel unwell complaining of sickness, diarrhoea and Stomach pains. Some dismiss the cause as a ‘dodgy’ takeaway or something that has disagreed with them. However. they may well be suffering from  food poisoning caused by eating contaminated or poisonous food. Food poisoning affects millions of people each year in the UK, the seriousness of which cannot be underestimated.

Good food safety is essential to ensure that we are not harmed in any way from the food and drink we consume. As a food handler you have a legal obligation to ensure that you do not cause harm to anyone through bad practice, ignorance or neglect.

Food Safety Training

A major requirement by law is that all food handlers must receive appropriate training in food safety practices relevant to their duties. This means that the type of training you need to receive depends on the type of job you do. Legislation specifies that,even if a food operative handles only wrapped foods, they must receive verbal or written instruction.

Every food operative has a responsibility to follow the regulations and ensure a safe food product for their customer. If something goes wrong, evidence of receiving formal training may help in a defence of ‘due diligence’. This is why it is crucial to keep records of all training that staff have been given.

The course comprises an introduction and five easy-tofollow study units.

Key topics include food contamination, principles of food storage and relevant legislation.

Learning Objectives:

  • Describe the key elements of excellence in food
  • Outline the three principal ways of controlling and destroying micro-organisms
  • Outline the principal methods used to cook, store and preserve food safely
  • List the potential hazards arising from poor practice in preparation, storage and cooling
  • Thaw, cook, cool and reheat food in accordance with good practice
  • List the main causes and give examples of foodborne illnesses
  • Identify those most vulnerable to food poisoning
  • Explain the terms ‘incubation period’ and ‘carrier’
  • Identify common causes of cross-contamination and the implications of this
  • Explain the meaning of the terms ‘food hygiene’ and ‘food safety’
  • Give examples of how food can be spoiled or contaminated, and the consequent risks
  • Give examples of sources of micro-organisms and vehicles of contamination
  • Identify the cause of cross-contamination and effective methods of prevention
  • Identify the principle underpinning the Food Safety Act 1990
  • Describe the role and powers of an Environmental Health Practitioner.


09:00 - 16:00
Event Category:


Attain Skills & Knowledge


Attain UK Main Office
153 Doncaster Road
Rotherham, South Yorkshire S63 9JB United Kingdom
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01709 880 886
If you are interested in registering for this course, please feel free to contact us on 01709 880 886.
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