Level 2 Award in Food Safety
(Catering, retail and manufacturing options)

Suitable for: all staff handling open high risk food.

Subjects covered:

• bacteriology including cross contamination and the prevention of food poisoning
• temperature control and safe food storage
• personal hygiene
• cleaning and disinfection
• food premises, equipment and pest control

Course length: 1 day (or two half days)

Contact us for further details and course availability. Our teaching staff can adapt this course to your organisation's requirements.