These Food Safety courses have been designed to address the food safety and hygiene needs of the catering sector. Everyone who works with food has a special responsibility for safeguarding the health of consumers and to ensure that the food they serve or sell is perfectly safe to eat so it is extremely important that employers address this need by training their staff. Different pathways are available to meet the needs of the industry.
As well as being held at Bishop Burton College these courses can be delivered on your own site, using your own equipment ensuring your employees are trained in the environment they are most familiar with and at a time that best suits you. The assessment method of this course is a series of multiple choice questions.
- Level 2 Award in Food Safety for Catering
- Level 2 Award in Food Safety for Retail
- Level 2 Award in Food Safety for Manufacturing (Meat and Poultry)
- Level 2 Award in Food Safety for Manufacturing
- Level 3 Award in Food Safety for Manufacturing
- Food safety and hygiene hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Food premises and equipment
Level 2 - £65 per person.
Level 3 - £245 per person.
Share this course
There are no formal entry requirements.
City and Guilds Level 2 Diploma in Professional Cookery
Harry’s work experience placement at the College proved crucial in helping him determine the career he wants to follow in cookery.
He spent a week working alongside the hospitality staff in one of Bishop Burton’s canteens and says the experience brought home to him the
importance of teamwork – something he is keen to experience further in his working life.
“We’ve studied many different units based on all aspects of the catering industry,” said Harry.
“We’ve learned all the practical skills needed to prepare us for any sort of job in the kitchen. There are a lot of examples of students who have studied this course at Bishop Burton and gone on to have great jobs in the industry.
“I learned so much during my work placement at the College. It was an amazing experience. I learned it is a real team effort to make sure the food gets out there on time to the customers.
“I’d now like to work as a chef in the army because of that teamwork aspect.”