Food Safety Award – Level 2
This course provides food handlers with the knowledge and practical understanding required to prepare, store and serve food safely. It covers legal responsibilities, food hazards, contamination, personal hygiene, cleaning and disinfection, allergens, temperature control, storage, cooking, traceability and appropriate corrective action when food safety cannot be confirmed.
Learning outcomes
By the end of the course, learners should be able to:
- Explain the responsibilities of food businesses and food handlers
- Identify biological, chemical, physical and allergen hazards
- Describe common causes and symptoms of food poisoning
- Identify foods and consumers requiring additional protection
- Prevent contamination and cross-contamination
- Demonstrate effective personal hygiene and handwashing
- Explain when illness must be reported
- Distinguish between cleaning and disinfection
- Follow cleaning, pest-control and waste procedures
- Locate and communicate accurate allergen information
- Receive and store food safely
- Apply appropriate chilled, frozen and hot-holding controls
- Distinguish between use-by and best-before dates
- Explain safe thawing, cooking, reheating and cooling procedures
- Use and disinfect a food-temperature probe correctly
- Follow HACCP-based workplace procedures and records
- Take appropriate corrective action when food safety cannot be confirmed
- Respond appropriately to food withdrawals, recalls and incidents
How learning objectives are achieved
Learning objectives are achieved through:
- Tutor-led presentations and explanations
- Workplace examples and group discussions
- Hazard-identification activities
- Food-allergen and contamination scenarios
- Handwashing and cleaning demonstrations
- Storage, date-control and temperature exercises
- Demonstration and practice using a food probe
- Knowledge checks and corrective-action scenarios
- Individual feedback from the trainer
Assessment of knowledge and skills
Knowledge is assessed through verbal questioning, slide-based knowledge checks, workplace scenarios and a written or multiple-choice assessment.
Practical skills are assessed through direct trainer observation. Learners demonstrate effective handwashing, prevention of cross-contamination, appropriate cleaning and disinfection, safe storage and date checks, food-probe use and correct handling of allergen enquiries.
