Key Points

AoFAQ Level 2  Award in Food Safety in Catering (QCF)

This regulated qualification is designed to provide the essential underpinning knowledge and skills to work in the food industry. 

It is fully compliant with industry and regulatory standards. Topics covered are regarded by the Foods Standards Agency as important to maintaining good practice in the production and handling of safe food.  

The course will suit a diverse range of learners including adults, schools, community groups and businesses etc. who work in or intend to work in the catering industry including those involved in the storage, preparation, cooking and handling of food. 

Course Duration typically 1 day.




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AoFAQ Level 2 Award in Food Safety in Catering.
 Compliance and Regulatory Requirements

Compliance and Regulatory Requirements:

This qualification provides essential underpinning knowledge and skills necessary to work in the food industry. It is fully compliant with industry and regulatory standards. Topics conform to the recommendations of the Foods Standards Agency.

 Key Points

Name: AoFAQ Level 2  Award in Food Safety in Catering (QCF)

Qualification Type: QCF

Guided Learning Hours: 9  (this qualification requires a minimum of 6 classroom hrs.)
Where this qualification is undertaken in less than 8 hrs, additional learner instruction may be undertaken through research i.e. Internet, reading or work based activities.

Learner Entry Requirements: None

Validity: 3 years

Certificate Price £7 + VAT*

* No charge is made for Learners who have failed to attain required standard to receive the award.

 Learning Outcomes and Assessment Criteria

Learning Outcomes:

1. Understand how individuals can take personal responsibility for food safety 
1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour 
1.2 Describe how to report food safety hazards. 
1.3 Outline the legal responsibilities of food handlers and food business operators 
2. Understand the importance of keeping him/herself clean and hygienic 
2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination 
2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
3. Understand the importance of keeping the work areas clean and hygienic
3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
3.2 State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control
4. Understand the importance of keeping food safe
4.1 State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
4.2 Explain how to deal with food spoilage including recognition, reporting and disposal
4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation

 Qualification Assessment

Assessment:

  •  Multi Choice Questions (MCQ) for theory and underpinning knowledge. 

 To Awarded this qualification the Learner must obtain a percentage pass in the MCQ paper.

 AoFAQ Centre and Trainer Support Materials

The following is exclusively available from AoFAQ  to support the qualification:

Qualification Specification:

  • This gives details of all the Learning Outcomes with Assessment Criteria and full requirements for the qualification.

 

Scheme of Work:

  • This is a detailed construction on how to present the qualification to Learners.

 

PowerPoint:

  • AoFAQ have produced a professionally designed PowerPoint that maps the Learning Outcomes to assist the Trainer in presentation of the course. A sample of the slides can be seen in the above graphic.

All these items are available FREE of charge to AoFAQ Approved Centres when 10  Food Safety in Catering Certificates are purchased in advance.

 Trainer, Assessor Requiements

Trainers/Assessors:

AOFAQ recognises the variety of qualifications available. In order to deliver this course, the tutor must have a teaching qualification and/or teaching experience and a suitable qualification in the field of food safety or catering. Tutors must maintain their own continued personal development to ensure subject currency.

Acceptable teaching/ training qualifications:

The tutor must hold one of the following:  

  • Post Graduate Certificate in Education (PGCE)
  • Certificate in Education (CERT ED)
  • Diploma in Education (DIP ED)
  • Preparing to teach in the lifelong learning sector (PTLLS)
  • Certificate in teaching in the lifelong learning sector (CTLLS)
  • Diploma in teaching in the lifelong learning sector (DTLLS)
  • Master of Arts in Education (MA ED)
  • Master of Arts in Professional Development, Education and Training (MA PDET)
  • Professional trainer certificate
  • IHCD Instructional methods course
  • Level 3 or 4 NVQ Learning and Development
  • CIPD Certificate in Learning Practice
  • Proof of 30 hours of training in any subject (must be verifiable) 

If your teaching or training qualification is not listed, please contact us.

Acceptable subject knowledge qualifications may include:

The tutor must hold one of the following:

  • A level 3 qualification in catering.
  • Any other qualification approved by AOFAQ

 No formal Trainer/Assessor qualifications

It is recognised that trainer/assessors may not hold formal qualifications but may have significant experience in undertaking these roles. It is expected that the trainer/assessors be registered and working towards formal qualifications within one year and that the qualifications are gained within two years. 

 

 Internal Quality Assurers

Internal Quality Assurers must:

Meet the criteria of the trainer as listed.

  • Have working knowledge of the requirements of the qualification they are quality assuring at the time any assessment is taking place
  • Have a thorough knowledge and understanding of the role of assessors
  • Visit and observe assessments and carry out other related internal quality assurance

Note: It is understood that not all IQAs will be qualified initially, and that sufficient time should be considered to achieve these qualifications. During this time centres should ensure that IQAs are following the principles set out in the current Learning and Development NOS 11 Internally Monitor and Maintain the Quality of Assessment. This could be evidenced by holding a qualification such as:

  • SQA Accredited Learning and Development Unit 11 Internally Monitor and Maintain the Quality of Workplace Assessment
  • QCF Qualifications based on the Learning and Development NOS 11 Internally Monitor and Maintain the Quality of Assessment
  • Level 4 Award in the Internal Quality Assurance of Assessment Processes and Practice (QCF)
  • Level 4 Certificate in Leading the Internal Quality Assurance of Assessment Processes and Practice (QCF)
  • V1 or D34

Note: This list is not exhaustive.

 Links and Downloads

Information Link
 Qualification Specification L2 Food Safety in Catering Qualification Specification


AoFAQ Level 2 Award in Food Safety in Catering.
Price

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Progression

Further Qualifications to Consider:

  • AoFAQ Level 2 National Award in the Principles and Practices of Infection Prevention and Control
  • AoFAQ Level 2 Award in Health and Safety in the Workplace (QCF)
  • AoFAQ Level 1 Award in Health and Safety in the Workplace

 

Marketing Support
Food Safety in Catering Brochure

Marketing Brochure.