TQUK Level 2 Award in Food Safety in Catering (RQF)

Online & Classroom Training Course

This Level 2 Regulated Course is ideal for catering, manufacturing and retail workplaces
£59.95 + VAT
10 Ratings
£59.95 + VAT
Start Online
CPD Certified Provider of Training Excellence Online Training Approved by Skills for Care
Video Playtime

2 hours and 59 minutes

Video Count

58 videos

Audio

English

Captions

English

Proof of Completion

Certificate

This Course Includes:

  • Endorsed by Skills for Care & TQUK
  • 8.0 hrs CPD Certificate
  • Evidence Based Training Certificate
  • Instant printable wall certificate
  • 24/7 on-demand video
  • Access on mobile
  • Weekly refresher video
  • Expiration reminder
  • Student manual - English, Hindi, Lithuanian, Polish, Spanish, Arabic and Portuguese

Preview the course content:

1
Section 1

Introduction and Food Hygiene Legislation

27 mins
10 videos
This section includes:
  • Course introduction 2:08
  • Course overview 1:59
  • Completing your regulated qualification 1:02
  • and more...
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2
Section 2

Bacteriology and Food Poisoning

38 mins
11 videos
This section includes:
  • High risk groups of people for food safety 4:08
  • Poisons and Food Poisoning 3:59
  • Food Poisoning and allergic reactions 3:41
  • and more...
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3
Section 3

Food Contamination

42 mins
15 videos
This section includes:
  • Cross-contamination direct and indirect 2:34
  • Example of indirect cross contamination 4:03
  • Preventing cross-contamination 2:23
  • and more...
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4
Section 4

Personal Hygiene

25 mins
7 videos
This section includes:
  • Cleaning your hands effectively 3:50
  • Waterless hand gels 4:21
  • Protective clothing in food production 2:04
  • and more...
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5
Section 5

Food Storage and Preservation

27 mins
9 videos
This section includes:
  • Food area requirements 1:52
  • Rules on keeping your water supply safe 2:37
  • Date Marks, Damaged Food and Record Keeping 2:09
  • and more...
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6
Section 6

Enforcement and Visits

15 mins
5 videos
This section includes:
  • Food complaints 3:35
  • What food inspection visits are for? 3:05
  • The Food Inspection visit and what they can do 4:11
  • and more...
Start Course
7
Section 7

Summary and How to Complete your Regulated Qualification

2 mins
1 videos
This section includes:
  • Course Summary 2:07
Start Course

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Who needs Food Safety training?

Most people take Food Safety training as a requirement for their job or for their personal life. Whether you work in healthcare or another profession or are simply looking for a new qualification, ProTrainings has the course that is suitable for you! Online courses allow you to train at your own pace, in your own time.

Some professionals that may need a Food Safety course include:

  • Cafe Managers
  • Catering Manager
  • Chefs
  • Food Runner
  • Food Server
  • Bar Staff
  • Crew Member

More about this course

This qualification is recognised and accepted by the Maritime and Coastguard Agency commonly known as the MCA.

The aim of this accredited qualification is to provide individuals with basic knowledge of food safety practices that are essential in the catering industry. This includes the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures.

The qualification is designed principally for those who are or intend to be, food handlers working in catering. It is also appropriate for those providing services to catering premises including pest control operators, maintenance engineers, cleaners, and laundry and delivery personnel.

Achievement of this qualification will enable learners to identify how to make changes to catering practices in order to improve the safety of catering services.

All successful learners who would like to be awarded a regulated certificate must complete an online exam through the awarding organisation. This exam must be scheduled 7 days prior to the date you wish to complete the test. You must contact support@protrainings.uk or compliance@protrainings.uk to schedule this exam.

This course is also subject to an ID check to prove and validate each learner that completes this training. 

This Ofqual approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework with full support from People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being recognized by environmental health practitioners, auditors and other enforcement officers.

Please be advised that the classroom course has a minimum age requirement of 16.

This course gives learners the opportunity to gain a formally recognised regulated qualification. If you require funding, a regulated qualification is often required. Phone us and we can advise if needed. If you choose our course leading to a regulated qualification, there are additional assessment criteria to be undertaken with an instructor and a small extra certification charge.

Regulated Qualification Details
Course Title: TQUK Level 2 Award in Food Safety in Catering (RQF)
QAN: 601/2512/3
Level: 2
Credit Value: 1
TQT: 10
The Register of Regulated Qualifications
TQUK Qualification Specification
  • Food Hygiene Legislation
    • Relevant Legislation
    • The Environmental Health Officer
    • HACCP
  • Bacteriology and Food Poisoning
    • What are bacteria and how do they grow and affect us
    • How we control their growth
    • Food poisoning and its effect
    • Symptoms of food poisoning
    • Types of infections
    • Chemicals and foreign objects
    • Natural plant foods and allergies
  • Food Contamination
    • Cross-contamination
    • The danger zone
    • Ways of preventing cross-contamination
    • Chopping board colours
    • High-risk foods
    • Pest control
    • Hot food display units
    • Working at a bar
    • Serving in a restaurant
  • Personal Hygiene
    • Hand washing and hand gels
    • Protective clothing
    • Reporting Illness
    • First Aid Kits for food preparation
    • How you need to act at work
  • Food storage and Preservation
    • Principles of food preservation
    • Date marks, damaged food and record keeping
    • Food Preservation Methods
    • Salting
    • Pickling
    • Food spoilage
    • Heating, Refrigeration and freezing
    • Egg precautions
    • Dietary Requirements
    • People at high risk 
    • Traditional methods of preservation
    • Preventing food spoilage
    • Warning signs

Understand how individuals can take personal responsibility for food safety

1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour
1.2 Describe how to report food safety hazards.
1.3 Outline the legal responsibilities of food handlers and food business operators

Understand the importance of keeping him/herself clean and hygienic2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds

Understand the importance of keeping the work areas clean and hygienic

3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
3.2 State how workflow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control

Understand the importance of keeping food safe

4.1 State the sources and risks to food safety from contamination and cross-contamination to include microbial, chemical, physical and allergenic hazards
4.2 Explain how to deal with food spoilage including recognition, reporting and disposal
4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation

This course comes with 8.0 hours of CPD, although the time to complete the course online may be less than this. Total course time includes 2 hours and 59 minutes of video training as well as knowledge reviews, final test, remedial help and reviewing downloaded material.

The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.


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