Level 2 Award in Food Safety in Catering Exam study guide
Level 2 Award in Food Safety in Catering Exam · Work through your exam, one topic at a time.
The Level 2 Award in Food Safety in Catering is an entry-level food safety qualification listed by the Chartered Institute of Environmental Health (CIEH), one of the awarding organisations in this field. It is designed for people who handle, prepare or serve food in catering settings - restaurants, cafés, pubs, hotels, schools, care homes and contract catering - including new starters, front-of-house staff and supervisors who need a foundation in safe practice. Study typically covers four areas: food safety hazards and contamination (microbiological, physical, chemical and allergenic); food safety and personal hygiene; cleaning, storage and waste disposal; and food safety management, legal responsibilities and reporting. Preparation usually combines a taught or e-learning course with practice questions and revision of the four topic areas. The Level 2 Award in Food Safety in Catering Exam study guide has 4 sections and about 1,460 words.
01Food Safety Hazards and Contamination
Candidates must be able to sort hazards into microbiological (bacteria, viruses, moulds, parasites), physical (glass, metal, hair, insects, packaging), chemical (cleaning chemicals, pesticides, pest bait, unlabelled decanted liquids) and allergenic (the 14 regulated allergens). Exam questions often describe a scenario and ask which category applies - read the object, not the outcome.
306 words, about 2 min02Food Safety and Personal Hygiene
Handwashing is the highest-yield topic. Wash hands before handling food, after the toilet, after handling raw meat or eggs, after bins, after touching hair or face, after cleaning, and after breaks.
296 words, about 1 min03Cleaning, Storage and Waste Disposal
Cleaning removes grease and dirt; disinfection reduces microorganisms to a safe level. You must clean before you disinfect, because dirt stops disinfectants working.
269 words, about 1 min04Food Safety Management
Food businesses must have a documented food safety management system based on HACCP (Hazard Analysis and Critical Control Point). Candidates should know the seven principles : identify hazards; determine critical control points (CCPs); set critical limits; monitor CCPs; establish corrective actions; verify the system; keep records.
589 words, about 3 min