Sat, 19 Jun | Albourne

Level 2 Award in Food Safety in Catering (with outdoor cooking emphasis)

The Level 2 Award in Food Safety in Catering (outdoors) has been designed to address the foodsafety needs of the catering and hospitality sector, whilst also adding the additions of cooking outdoors - perfect for Forest School Leaders.
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Level 2 Award in Food Safety in Catering (with outdoor cooking emphasis)

Time & Location

19 Jun, 09:00 – 17:00 BST
Albourne, Muddlewoods Road, Albourne, Hassocks BN6 9BN, UK

About the Event

More info about what you need to bring on the day and directions to the venue will be confirmed via email in early June.*

The Level 2 Award in Food Safety in Catering (outdoors) has been designed to address the foodsafety needs of the catering and hospitality sector but adding the additions of cooking outdoors!As Forest School Leaders, Children’s workers, Scouts, Guides, voluntary helpers, food handlers,this training would be good for you as you have the responsibility to keep children, young peopleand adults safe.

The qualification is designed to give an appreciation of good hygiene practice.There is emphasis on the 4 Cs (chilling, cooking, cleaning, contamination). Monitoring controls,corrective actions and methods of reporting are examined as part of a food safety managementsystem. It is aimed at those of you who perform a varied food handler’s role with some guidanceand supervision.

The training is run by Sarah Blake who initially established this course with Lantra Awards, but now delivers this using the nationally recognised level two qualification. A multiple - choice test will conclude the course. After successful completion candidates will receive a certificate from Qualsafe and a ‘Blake Training’ certificate, personalising the additional outdoorfood safety topics covered.

The aim of the day is to combine the theory of food safety with the practical skills of cooking lunchin the outdoors developing good practice guidelines in hopefully a fun, interactive manner.

An ‘Outline of the programme’ will include:· Importance of Food Safety in the woods incorporating HACCP· Microbes – Where are they “lurking”?· Illnesses linked to food and the outdoors· Hygiene Control - Temperature control, Storage, Handling,Preparation, Cooking, Equipment …· Personal Hygiene· Food Safety Control – planning a HACCP relevant to your practice.

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