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Highfield International is a leading UK-based awarding organization that provides internationally recognized qualifications in compliance, safety, and workplace skills. It is widely accepted across the GCC, including Saudi Arabia, for regulated and professional training programs.
Highfield Level 2 International Award in Food Safety for Catering
Course Overview
The Highfield Level 2 Award in Food Safety for Catering (RQF) is designed to prepare learners for employment in catering and food service roles where food safety knowledge is essential. This qualification helps participants understand the importance of maintaining high standards of hygiene and safe food handling practices in the workplace.
The course covers key topics such as personal hygiene, food contamination, temperature control, food storage, preparation, cooking, and service. It ensures that learners understand their responsibilities in maintaining safe food practices and preventing food-related risks.
Key Takeaways
By the end of the course, participants will be able to:
- Understand the importance of food safety in catering environments
- Recognise their legal responsibilities as food handlers
- Apply good personal hygiene practices when working with food
- Understand different types of food contamination and how to prevent them
- Maintain clean and hygienic work areas and equipment
- Follow safe food handling and temperature control practices
- Understand safe food storage, preparation, and cooking procedures
- Recognise food safety hazards and report them correctly
Course Outline
Introduction to Food Safety in Catering
Understanding the importance of food safety and personal responsibilities.
Personal Hygiene and Legal Responsibilities
Personal hygiene practices and responsibilities of food handlers.
Cleaning and Hygiene in Catering Environments
Maintaining clean work areas, equipment, and safe waste disposal.
Food Contamination and Cross-Contamination
Understanding microbial, chemical, physical, and allergenic contamination.
Safe Food Storage and Temperature Control
Safe practices for delivery, storage, date marking, and stock rotation.
Safe Food Preparation and Cooking Practices
Safe handling practices for preparing, cooking, chilling, reheating, and serving food.
Reporting Food Safety Hazards
Identifying and reporting food safety risks and food spoilage.
Who Should Attend?
This course is suitable for:
- Food handlers working in catering environments
- Restaurant and kitchen staff
- Catering assistants and food service staff
- Hospitality employees handling food
- Individuals starting a career in catering or food service
- Anyone responsible for preparing, cooking, or serving food
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