1. Target Group
This course is aimed to prepare learners for employment in catering role, or to support a role in the workplace.

2. Delegate Pre-requisites
There are no prerequisites required for Level 2 Award in Food Safety for Catering training, however, it is advised that learners have a minimum Level of
ability to read and understand English language.

3. Physical and Stressful Demands
There are no physical and stressful demands in this course, however the delegates will be required to undergo medical screening by completing appropriate
medical screening form provided by QISC in order to ensure that the delegates are fit and well to participate fully.

4. Aims and Objectives
The learners gaining this qualification will know 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 Food Safety Standards Agency as being important to maintaining good practice in the production of
safe food.

5. Learning Outcomes / Assessment Criteria
After successful completion of this training, the learners will:
(1) Understand the importance of food handlers keeping themselves and work areas clean and hygienic and the learners can:
– Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination
– Identify the key legal responsibilities of food handlers
– Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices
– Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage
of cleaning chemicals
– Recognise the importance of safe waste disposal
– Recognise the importance of pest control
(2) Understand the importance of keeping food products safe and the learners can:
– Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behavior
– Identify how to report food safety hazards, infestations and food spoilage
– Recognise the main risks to food safety from contamination and crosscontamination form microbial, chemical, physical and allergenic hazards
– Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation
– Identify safe food handling temperature control practices for preparing cooking, chilling, reheating, holding, serving and transporting food
– Identify how to deal with food spoilage including recognition and reporting

6. Delegate Performance Assessment / Certification / Validity
Delegate Performance Assessment: This qualification is assessed by multiplechoice examination, extremely set and marked by Highfield Qualifications.
Learners must complete 20 questions within 45 minutes. Successful learners will need to achieve a mark of 66% (13/20) overall to pass.
Certification: Highfield issued certification with no specific validity.
(Certification Issuance will take minimum of 30 working days after the successful completion of course.)

7. Instructor & Delegate Ratio
The following ratio indicate the maximum number of delegates to be supervised by one Instructor at any one time during each activity. Theory 1:20

8. Duration and Timing
The recommended duration for this training is seen as 7 hours

9. Venue
Qatar International Safety Centre
Gate No. 9 building – 23 Street – 45
Salwa Industrial Area
Doha Qatar
PO Box 23651

10. For more information
Please contact us direct for availability & costs:
Email: training@madinagulf.com
Tel: +974 4450 1223
Fax: +974 4450 1220
www.qisc.net / www.madinagulf.com