The Qualification

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. A food handler is any
person who handles food, whether open or packaged. The food can include drinks and ice.

The qualification is placed at Level 2 in the National Qualifications Framework.

Qualification Aim

The aim of this qualification is to provide a basic knowledge of food safety, particularly relevant
to those food handlers working in the catering and hospitality sectors.

Course Content

Individual responsibility within food safety procedures

-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

Food handlers keeping themselves clean and hygienic

-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

Keep the work area clean and hygienic.

-Cleaning & disinfection
-Suitable surfaces & equipment
-Waste disposal
-Pest control

Receive and store food safely

-Stock rotation
-Contamination of delivered and stored food
-Temperature control of delivered and stored food

Prepare, cook, hold and serve food safely

-Food safety hazards

Assessment

There is a single multiple-choice examination for this award consisting of one examination
comprising of 30 multiple-choice questions. The duration of the examination is 45 minutes.
Candidates must gain a minimum of 20 marks to pass the examination.

Duration

This course can be delivered in 1 day or distance learning options are available