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EOSH Level 2 Award in Food Safety Catering

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EOSH Level 2 Award in Food Safety Catering

Overview: The EOSH Level 2 Award in Food Safety Catering is an essential qualification for individuals employed within the catering industry. The course equips participants with fundamental knowledge and practical skills necessary to maintain high standards of food safety and hygiene. Designed for those who prepare, handle, or serve food—including chefs, kitchen staff, and food service personnel—this course aligns with industry regulations and best practices, ensuring participants are well-prepared to work safely in food environments.

Learning Objectives

By the end of the EOSH Level 2 Award in Food Safety Catering course, participants will be able to:

  • Understand the importance of food safety and hygiene in the catering industry.
  • Identify and manage microbiological hazards commonly found in food preparation.
  • Recognize the risks associated with contamination and cross-contamination.
  • Implement personal hygiene practices to prevent foodborne illnesses.
  • Describe proper food storage and preservation methods to keep food safe.
  • Demonstrate safe food preparation and cooking techniques.
  • Apply effective cleaning and disinfection procedures in food handling environments.
  • Understand the principles of Hazard Analysis and Critical Control Points (HACCP) and their application in the catering industry.

Course Outline

The course is structured around the following modules:

Unit 01: Introduction to Food Safety Catering 

  • Overview of food safety legislation and standards.
  • Role of food safety in preventing foodborne illnesses.

Unit 02: Microbiological Hazards in Catering 

  • Types of microorganisms affecting food safety.
  • Understanding the conditions that promote microbial growth.

Unit 03: Contamination and Cross-Contamination 

  • Types of contamination: biological, chemical, and physical.
  • Strategies to prevent cross-contamination in food preparation areas.

Unit 04: Personal Food Hygiene 

  • Importance of personal hygiene for food handlers.
  • Best practices for maintaining personal cleanliness.

Unit 05: Food Storage and Preservation 

  • Proper methods for food storage to minimize risks.
  • Techniques for preserving food safely.

Unit 06: Food Preparation and Cooking 

  • Safe practices for preparing and cooking food.
  • Temperature controls and cooking guidelines.

Unit 07: Food Cleaning and Disinfection 

  • Importance of cleaning and disinfecting in food safety.
  • Procedures for effective cleaning and sanitization.

Unit 08: Hazard Analysis and Critical Control Points (HACCP) 

  • Understanding the HACCP system and its significance.
  • Steps in developing and implementing a HACCP plan in catering.

Duration

The recommended duration for the Level 2 Award in Food Safety Catering is 3 days. However, the course duration may be extended to address additional learning needs but will not be reduced.

Assessment

Participants will be assessed through:

  • Multiple-Choice Questions (MCQ): A comprehensive test covering the material presented in each unit.
  • Practical Assessments: (If applicable) Demonstration of key skills related to food hygiene and safety practices.

To achieve the qualification, learners must successfully pass both the MCQ assessments and any practical assessments with the required pass percentage.