Food Safety Level 2

Food Safety Level 2

Food Safety Level 2

Under United Kingdom and European law, all catering staff (including steward/esses) must be trained in basic food safety and personal hygiene, and must hold a valid certificate to prove this. Certificates must show a qualification number. Certificates the have been completed online are no longer accepted by the MCA. A list of recognised qualifications can be found by clicking here MIN 531.

Secrets de Cuisine offers the 1-day Food Safety Level 2 course from our training centre in Antibes. Upon successful completion of the course and examination, candidates will gain the MLC 2006 compliant/MCA approved Highfield Level 2 Award in Food Safety in Catering (RQF).

Who Should Take This Course?

All employees who have a role in handling food must attend this basic food safety course.

The qualification aimed at chefs, steward/esses and all food handlers in the catering industry. The qualification is intended for learners already working on a vessel or those who are preparing to work in the industry.

What Will You Learn?

Learners gaining this qualification will understand that food safety is the responsibility of everyone involved in the storage, preparation, cooking service, and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

The aim of this qualification is to provide individuals with knowledge of basic food safety practices, the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures.

This approved qualification has been developed specifically for the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being recognized by environmental health practitioners, auditors and other enforcement officers. It is accredited and recognized internationally.

Topics:
Microbiological hazards (bacteria)
Spoilage and preservation
Food poisoning and its control
Contamination hazards and controls
Food handlers and personal hygiene
Food premises and equipment
Food pests and control
Cleaning and disinfection
Food safety and law enforcement.

Examination: 45 minute, 20 multiple choice question exam. Minimum passing grade is 60%, a total of 12 correct answers.

Booking: Every Monday (with a few exceptions).

Cost:  200 euros

Length:  1 day (9:00am – 5:00pm)

Location:  Secrets de Cuisine, 1630 chemin des combes, 06600 Antibes (Click here for map).

This course can also be held on board anywhere in the world for groups of 6 or more candidates. The price starts at €1200 (plus travel and accommodation costs for the tutor). Please contact us for on board availability and a bespoke quote.

For further information prior to booking please Contact us.