OBJECTIVES
This course is designed to provide essential knowledge and skills for individuals working in catering environments, ensuring the safety and hygiene of food preparation and service. Covering key topics such as food safety procedures, personal hygiene, cleaning practices, and risk identification, this qualification equips learners with the necessary tools to maintain high standards of food safety in catering operations. Whether you’re a chef, server, or kitchen staff member, this course will empower you to uphold food safety standards and contribute to a safe and healthy dining experience for all customers.
TARGET AUDIENCE
This Qualification is specifically designed for individuals who are either new to the catering industry or who are in entry-level positions where they handle and prepare food but restricted to Frontline Food Handlers, Waitstaff and Servers, Kitchen Assistants, Catering Staff, Fast Food and Quick Service Employees, Hospitality and Tourism Industry Workers, School, and College Cafeteria Staff and Temporary and Seasonal Workers:
ENTRY REQUIREMENTS
There are no prerequisites for this qualification, but it’s recommended learners have a minimum of Level 1 in English and math, or equivalent.
COURSE DETAILS
COURSE DURATION | LANGUAGE | CERTIFICATE |
| 6 Hours | English | Highfield |
Mode of Delivery: Face-to-face, Online, Blended | *Please notify us if an interpretation is required | *Validity: No expiry *It is recommended that learners retake the qualification every 3 years |
TOPICS COVERED
Importance of Food Safety and Personal Hygiene:
- Recognizing the importance of safe food handling and procedures.
- Understanding the legal responsibilities of food handlers.
- Identifying and reporting food safety hazards.
- Emphasizing personal hygiene practices to reduce contamination risks.
Effective Personal Hygiene Practices:
- Implementing protective clothing, hand washing, and illness management protocols.
- Ensuring safe food handling practices in the presence of cuts, wounds, or illnesses.
Cleanliness and Hygiene in the Workplace:
- Maintaining cleanliness and tidiness in the work area and equipment.
- Following proper procedures for cleaning methods and safe chemical usage.
- Ensuring safe storage of cleaning chemicals and waste disposal.
- Understanding the importance of pest control in food safety.
Risks to Food Safety:
- Identifying potential contamination and cross-contamination hazards from microbial, chemical, physical, and allergenic sources.
Safe Food Handling and Temperature Control Practices:
- Implementing safe practices for preparing, cooking, delivering, storing, date marking, and stock rotation to ensure food safety.
ASSESSMENT
The qualification is assessed by a multiple-choice question examination. This examination contains 20 questions that must be completed within 45 minutes. Successful learners must achieve a minimum pass mark of 12 correct answers (60%). Learners who achieve 16 or above correct answers (80%) will be awarded a distinction.
COURSE TYPE: CLASSROOM
Upcoming Course Dates
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