AoFAQ Level 2 Award in Food Safety

AoFAQ Level 2 Award in Food Safety
Course Introduction
  • This exciting course is designed to provide the essential underpinning knowledge and skills to work in the food industry safely and hygienically.
  • The course contents follows best practice and is designed to reinforce the importance of good food safety practices in the workplace.
  • The course will suit a diverse range of learners including adults, schools, community groups, businesses etc who work in the catering industry.
  • The course will provide learners with the knowledge to serve as well as prepare food safely, hygienically and in accordance with best practice.
Course Aim: First Aid At Work
  • The aim of the course is to provide learners with the knowledge to operate safely in the food catering environment.
Course Details:
  • Introduction and Importance to Food Safety
  • Laboratory Confirmed Cases of Food Borne Illness Acquired in the UK
  • The Benefits of Food Safety Standards
  • The Consequences of Poor Food Safety Standards
  • The Business that led to E.Coli Outbreak
  • Food Poisoning
  • Signs and Symptoms of Food Poisoning
  • Causes of Food Poisoning
  • Vulnerable group at Risk of Food Poisoning
  • How to Report Food Safety Hazards
  • The Legal Responsibilities of Food Safety Operative
  • Employers Legal Responsibilities
  • Environmental Health Practitioners (EHP)
  • Hazard Analysis Critical Control Points (HACCP)
  • Food Safety and Hazard
  • Bacteriology (Bacteria and Spores)
  • Toxins
  • Introduction and Importance to Personal Hygiene
  • Personal Hygiene Practices
  • Facilities Required for Good Hand Washing
  • Importance of Wearing Protective Clothing
  • Reporting an Illness to Supervisor or Manager
  • Introduction to Cleaning and Hygiene
  • Definitions of Cleaning, Disinfectant, Detergent, Sanitizer
  • Principles of Using Chemicals to Clean
  • Cleaning and Disinfecting Methods
  • Proper Waste Disposal
  • Reducing Contamination Risks
  • Importance and Roles of Food Handlers in Preventing Pest
  • Types of Food Contamination
  • Food Preservation Methods
  • Signs of Food Spoilage
  • Safe Food Handling Practices
  • Storing Food (Dry Goods)
  • Chilling and Reheating Food
  • Hot Holding/ Serving Food
  • Transporting Food
  • Temperature Controls
  • Causes of Food Hazards due to Temperature
  • Food Date Marking
  • Knowledge Assessment in Food Safety

Fee: £120
Duration: 0930-1730
Lunch will not be provided only Tea and coffee will be provided in the morning and during breaks.


AoFA Qualifications Accredited

 AoFAQ Level 2 Food Safety (QCF)

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