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Search or Quote Course Code: 71199

RSPH Level 2 Award In Food Safety In Catering

This course provides you with the knowledge that will allow you to work within legislative guidelines in the food sector. This course will run subject to demand, can be delivered to businesses off-site

Available Sessions

We have 4 sessions available for this course running in Downpatrick, Lisburn, Newtownards, Bangor

Sorry there are no sessions available to apply for online
Title Campus Type Week Starting Places Available Fee
Level 2 Award In Food Safety In Catering
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Part-Time 26/03/2018
Day: Monday
Time: 09:00-17:00
15 £0.00 Apply Now
Level 2 Award In Food Safety In Catering
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Part-Time 23/04/2018
Day: Wednesday
20+ £0.00 Apply Now
Level 2 Award In Food Safety In Catering
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Part-Time 28/05/2018
Day: Tuesday
Time: 09:00-17:00
20+ £0.00 Apply Now
Level 2 Award In Food Safety In Catering
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Part-Time 18/06/2018
Day: Wednesday
Time: 09:00-17:00
20+ £0.00 Apply Now

During your study, you may need financial support and SERC is here to help. Find out more information on student fees and financial support in the Student Finance section.

Course Overview

This course takes you through the key areas which must be considered in the preparation and service of food.


In line with the National Occupational Standards reflecting sector-specific needs, this qualification provides a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.


Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.


Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.


Learning outcomes
•Ability to implement and supervise a food safety management system
•Understand food safety procedures 
•Understand the concept of food hazards and the risks associated with them 
•Understand the terminology with respect to supervising food safety
•Understand the techniques involved in controlling and monitoring food safety
•Appreciate the risks linked to cross contamination
•Understand the role temperature has to play in the control of food safety
•Appreciate the importance of supervising high standards of cleanliness in food premises

Duration - Three day programme /or over a number of evenings total of 21 hours


Entry Requirements

Prerequisite Understanding and knowledge of basic food hygiene. A CIEH Level 2 Award in Food Safety certificate within the last year 


Candidates who have already achieved the ‘CIEH Level 3 Award in Implementing Food Safety Management Procedures’ or ‘CIEH Level 3 Award in HACCP for Catering/ Manufacturing’ need only attend two of the remaining units of training and pass the multiple choice question examination to gain this award.

Where will it take me?

This course will give you the skills to manage the food preparation and service process safely.

How will it make me more employable?

This course enables you to safely supervise and manage preparation and service of food.

How will I be assessed and given feedback?

Multiple-choice exam, 60 questions in 2 hours.

Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

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All information correct at time of print.
Please note all courses are subject to funding and demand.
While we promote a wide number of courses not all are guaranteed to run.
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