Highfield Level 2 Award in Food Safety for Catering (RQF) 603-4937-2

Highfield Level 2 Award in Food Safety for Catering (RQF) 10 − Safe temperatures − Preventing contamination o Chilling: − The need to cool quickly − The need to prevent contamination o Reheating: − Meeting required temperature when reheating − Only reheating once o Holding: − Preventing contamination − No topping up − Safe temperature for hot and cold holding and time allowable out of these temperatures o Serving & transporting food: − Avoiding contamination − Clean equipment − Suitable transportation and containers − Importance of temperature control 2.6 Outline how to deal with food spoilage including recognition and reporting o Common signs of food spoilage o The need to report spoiled food o Separation of spoiled food