RTA provide Food Safety courses in Warrington contact for details dates in 2016. Venue will be advised. On-site training can also be provided if you have staff requiring this award.
The law requires that all food handlers need to be trained according to their food handling work activities. These qualifications will assist food business operators prove that they have displayed due diligence by enrolling their food handlers on the AoFAQ Level 2 course that is suitable for the work they do and therefore compliant in the eyes of the law.
On obtaining the QNUK or AoFAQ Food Safety qualifications, employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. Furthermore, they will have the confidence and expertise to deliver quality food safely to customers.
The QNUK or AoFAQ Food Safety qualifications are intended for anyone working in catering, hospitality or manufacturing settings where food is prepared, cooked, served or produced. Typical environments may include pubs, hotels, restaurants, retail, factories, contract catering, fast-food outlets, hospitals, care and nursing homes, schools, prisons and the armed forces.
1. 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
2. Understand the importance of keeping him/herself clean and hygienic
2.1 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
3. 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 work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control
4. 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
There are no prerequisites for this qualification. It is advised that learners have a minimum of Level 1 in literacy or numeracy or equivalent. This qualification is approved for delivery to the age ranges pre-16, 16-18 and 19+.
This course has been specifically designed for companies training their employees.
Warrington, WA1 1TD
9:30am - 4:30pm
Nationally recognised qualification
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