GSFIN Level 2 International Award in Food Safety for Catering (CPD)

Course Overview

This intermediate course provides a deeper understanding of food safety practices tailored for the catering industry. Participants will explore food safety hazards, regulatory compliance, and best practices for food handling and preparation. This course aims to equip catering professionals with the skills necessary to implement effective food safety measures and contribute to a safe catering environment.

Learning Objectives:

By the end of the course, participants will be able to:

1. Apply advanced food safety principles within catering operations.
2. Identify and assess common food safety hazards specific to catering environments.
3. Implement hygiene and sanitation standards tailored to the catering industry.
4. Control cross-contamination risks in food preparation and service.
5. Monitor and maintain proper temperature control for food storage and service.
6. Understand safe handling and processing practices for various food types.
7. Recognize the importance of personal hygiene and protective measures in catering.
8. Develop effective cleaning and sanitation procedures for catering equipment and facilities.
9. Navigate food safety regulations and compliance requirements specific to catering.
10. Maintain accurate documentation and records to support food safety audits and inspections.

Course Outcomes:

Participants will gain the knowledge and skills necessary to effectively implement food safety practices in catering operations, enhancing the quality and safety of food served.

Target Audience:

Catering staff, supervisors, and individuals seeking to enhance their understanding of food safety principles in the catering industry.

Prerequisites:

Completion of Level 1 Food Safety training or equivalent foundational food safety knowledge.

Course Content / Syllabus Outline:

1. Food Safety Hazards in Catering
2. Hygiene and Sanitation Standards in Catering
3. Cross-Contamination Control in Food Preparation
4. Temperature Control and Storage Practices
5. Regulatory Compliance and Documentation in Catering

Assessment and Evaluation Methods:

Participants will be assessed through quizzes, case studies, and a final evaluation that applies food safety principles to practical catering scenarios.

Certification / CPD Points:

Successful completion awards a Level 2 CPD-certified certificate with associated CPD points.

Course Duration:

The course spans 10 hours, including comprehensive training, practical activities, and assessment.