The Food Hygiene Level 3 Award in Catering course is primarily aimed at those working in the food or hospitality sector, or a position where food handling or preparation takes place. Mishandling of foodstuff can so easily lead to contamination and possible illnesses in customers, so the information in this course is crucial for your business.
This informative program details the UK legislation that governs all types of catering. You’ll be given in-depth studies of how best to store and cook food, without the risk of bacterial infection by microorganisms or cross-contamination. Alongside this, you’ll be given tips for a food safety management system, with an emphasis on regular cleaning exercises and personal hygiene safeguards by employees.
By completing this course, you will have verified accreditation that you own the skills and knowledge to prepare and present food with higher-than-acceptable levels of hygiene and safety.
Who is this Course for?
This Food Hygiene Level 2 course is suitable for anyone who want to gain extensive knowledge, potential experience and professional skills in the related field.
- This course is available to all learners, of all academic backgrounds.
- Learners should be aged 16 or over to undertake the qualification.
- Good understanding of English language, numeracy and ICT are required to attend this course.
Method of Assessment:
Upon completion of the course, you will be required to sit for an online multiple-choice quiz based assessment, which will determine whether you have passed the course (60% pass mark). The test will be marked immediately and results will be published instantly.
After successfully completing the course, you will be able to obtain the certificates. You can claim a PDF certificate by paying a little processing fee of £2. There is an additional fee to obtain a hardcopy certificate which is £9.
|Food Hygiene and Safety for Catering|
|Module 01: Food Safety Legislation||01:15:00|
|Module 02: Microbiological Hazards||02:10:00|
|Module 03: Physical, Chemical, and Allergenic Hazards||00:50:00|
|Module 04: Food Storage||01:15:00|
|Module 05: Food Preparation||00:50:00|
|Module 06: Personal Hygiene||00:55:00|
|Module 07: Food Premises Design and Cleaning Schedules||01:57:00|
|Module 08: Further Information||00:20:00|
|Mock Exam – Food Hygiene Level 2||00:20:00|
|Final Exam – Food Hygiene Level 2||00:20:00|
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