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

Highfield Level 2 Award in Food Safety for Catering (RQF) 9 LO2 Understand the importance of keeping food products safe 2.1 Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour o Benefits to customers, catering businesses and food handlers of effective procedures o Costs of poor practices to a catering business 2.2 Identify how to report food safety hazards, infestations and food spoilage o What to report, when to report, who to report to with regards to: − Hazards, infestations/signs of pests and spoilage in a catering environment 2.3 Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards o Meaning of terms contamination, cross-contamination, raw food to be cooked, high-risk food, low-risk food and ready-to-eat raw food o Types of microbiological contaminants (bacteria, virus, mould) o Common sources, routes and vehicles of microbiological contamination in a catering environment o Recognition of main characteristics of food poisoning bacteria, factors influencing microbiological multiplication and survival (including spores and toxins) and consequences these may have for food safety and basic controls o Examples of basic controls to prevent microbiological contamination, including keeping raw and ready to eat separate, use of correct equipment to prevent contamination (including colour coding), reporting damaged equipment, including work surfaces o Examples of common physical hazards within food preparation areas and basic controls o Examples of common chemical hazards within food preparation areas and basic controls o Identification of common allergenic foods and risks associated with allergenic hazards. o Awareness of ways to prevent allergenic contamination during food production 2.4 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation o Basic contamination and temperature controls and checks to be made at delivery o Importance of labelling o Importance of stock rotation and date coding o Importance of temperature control during storage, including correct temperatures and basic ways to achieve them 2.5 Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food o Preparation: − Separation of raw and ready to eat foods − Dedicated equipment − Not preparing too far in advance o Cooking: − Following recipes − Cooking thoroughly