The QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification designed for those working, or planning to work, in the food catering industry. It is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel.
During this 1 day course, Learners will build an understanding on the importance of safe food handling practices and keeping foods safe. Topics covered include: food safety laws, types of contamination and the associated risks, bacteriology, personal hygiene, safe food handling practices, please contact the TLC office for a more detailed overview of this course. At the end of the course Learners undergo a theory assessment (Multiple Choice Question Paper) in addition to continuous formative assessment conducted throughout the course.
The QA Level 2 Award in Food Safety for Retail (RQF) is a regulated and nationally recognised qualification has been specifically designed for people working, or planning to work, in a food retail environment such as: supermarkets, corner shops or premises with hot and chilled food display counters. During this 1 day course, Learners will build an understanding on the importance of food safety in a retail environment.
Topics covered include: personal responsibility for food safety, the importance of personal hygiene, keeping work areas clean and hygienic, safe food handling practices and keeping food products safe, please contact the TLC office for a more detailed overview of this course. At the end of the course Learners undergo a theory assessment (Multiple Choice Question Paper) in addition to continuous formative assessment conducted throughout the course
The QA Level 2 Award in Food Safety for Manufacturing (RQF) is a regulated and nationally recognised qualification specifically designed for people working, or planning to work, in a food manufacturing environment. During this 1 day course, Learners will build an understanding of safe food handling practices and the importance of keeping foods safe.
Topics covered include: personal responsibility for food safety, importance of personal hygiene, keeping work areas clean and hygienic, and the importance of keeping products safe, please contact the TLC office for a more detailed overview of this course. At the end of the course Learners undergo a theory assessment (Multiple Choice Question Paper) in addition to continuous formative assessment conducted throughout the course
The QA Level 3 Award in Supervising Food Safety in Catering (RQF) has been specifically designed for those who work, or are preparing to work, in a supervisory role within a catering environment. This qualification may also be suitable for individuals who own or manage small catering businesses.
During this 3 day course, Learners will be equipped with the knowledge and skills to supervise food safety in a catering environment. Topics covered include: good food hygiene, the importance of safety management procedures, the role of the supervisor in the catering environment, and requirements for monitoring, recording and evaluating procedures, please contact the TLC office for a more detailed overview of this course. At the end of the course Learners undergo a theory assessment (60 Multiple Choice Question Paper) in addition to continuous formative assessment conducted throughout the course
All food handlers have a legal responsibility to ensure that the food they manufacture, sell and/or serve is safe for the consumer to eat, and this is particularly true when providing food products to people with food allergies or intolerance. This short 3 hour Food Allergen Awareness course will teach learners more about the foods that commonly trigger allergic reactions and develop thier understanding of the legal responsibilities of a food handler in regards to allergen labelling and declaring which allergens are present in food products.
The course ensures that learners comply with their duties under the Food Labelling Regulations 1996 and the European Provision of Food Information to Consumers Regulation 2011, which require all food handlers to have knowledge of allergens and be able to provide allergen information for all food sold.