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Short courses

Highfield Award in Food Safety Level 2

Subject Area
Business & Professional Short Courses
Start Date
7 October 2022
Additional Start Date
25 November 2022
Additional Start Date
27 January 2023
Additional Start Date
31 March 2023
Additional Start Date
26 May 2023
Additional Start Date
21 July 2023
Study Mode
Full cost
Duration
1 Day
Fee
Individual cost: £85

This course is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Food safety law requires all food handlers to be trained/ supervised according to their food handling work activities. This course provides essential knowledge and understanding of good hygiene practice.

Tuition and Assessment

Tuition and assessment is held over one day from 8.45am - 4.30pm.

Assessment is via a multi-choice examination (20 questions to be completed in 45 minutes, candidates must achieve 13 correct answers to pass (66%)) for which HABC (Highfield Awarding Body for Compliance) will issue a certificate to successful candidates who achieve the required level of assessment.
Candidates will have to provide some form of photographic ID prior to sitting the exam. We can also provide exam papers and/or course handbooks in alternative languages, please let us know at the time of booking if you require an exam paper or course book in an alternative language.

Next Course Dates

7th October 2022
25th November 2022
27th January 2023
31st March 2023
26th May 20223
21 July 2023

Topics covered will include:

  • Food Poisoning – Why food safety is important in the catering sector
  • Bacteriology – Types of bacteria and factors that can affect its multiplication
  • Prevention of Contamination – Controlling measures that can be put into place to prevent the spread of bacteria
  • Temperature Control – How to measure food temperatures and how temperature control for certain food types will reduce the multiplication of bacteria
  • Personal Hygiene – How food handlers must maintain high levels of personal hygiene
  • Premises & Pest Control – The need to keep food premises maintained and in good condition and the consequences for the food business if infestation occurs
  • Cleaning & Disinfection – Methods to keep premises and equipment in good order
  • The Law – The legal obligations of food handlers

Further Information and Booking

If you're interested in this course, please contact us:

Email: businesspartnerships@yorkcollege.ac.uk
Tel: 01904 770368 Option 1

Business Partnerships, York College, Sim Balk Lane, York, YO23 2BB

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