Catering Course Overview
EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handles food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.
This module is a self-study course (formerly known as Foundation or Basic Food Hygiene) and maps to the UK National Occupational Standards in Food Safety and Hygiene at level 2 as published by People 1st, the
Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries. This course is aimed at anyone working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges. It allows every catering business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of classroom based training.
Upon completion of this online training material learners will sit an online test and on successful completion, will receive a
Level 2 Certificate in Food Safety and Hygiene for Catering meeting the legal training required, which must then be applied to work situations.
The training and test usually take between
2 to 3 hours to complete (depending on learning speed), which is equivalent to 6 hours face-to-face group training. Learners are required to achieve a
75% pass mark, and, if necessary, may re-sit the test at no extra cost, having revisited the training material. Certificates will be
posted within 2 working days of a successful test pass.
Produced by Virtual College in association with Food Safety experts 'Food Dialog' a registered Training Centre with the Royal Society for Public Health (
RSPH).We have made every effort to make the training friendly, understandable and as down to earth as possible.
On completion of this course learners should understand:
- Why food hygiene and safety is important
- Their personal and legal responsibilities
- The impact of food borne illness
- How food becomes contaminated
- How to prevent contamination through good hygiene practices
- How to control contamination through safe temperatures and storage
- How to control food safety hazards at critical control points using a HACCP based Food Safety Management System
