Professional short courses and master classes

RSPH Level 2 Award in Food Safety in Catering

Course description

A one day taught course awarded by the Chartered Institute of Environmental Health and delivered by a RSPH registered trainer.

The topics covered in the course are:

  • introduction to food safety
  • law
  • food safety hazards
  • taking temperatures
  • refrigeration, chilling and cold holding of foods
  • cooking, hot holding and reheating of foods
  • food handlers
  • principles of safe food storage
  • cleaning
  • food premises and equipment. 

Outcomes

You will learn the importance of food safety and gain knowledge of the systems, techniques and procedures involved as well as understand how to control food safety risks (personal hygiene, food storage, cooking and handling).

By the end of the course you should hopefully gain the confidence and expertise needed to safely deliver quality food to customers.

Assessment

You will be given a multiple choice question paper, which will be completed under exam conditions.

Course staff

Adam Lucas is an experienced advanced skills lecturer based at the University of West London.

He had over 25 years’ experience in the Hospitality and Catering Industry before joining UWL. He is a registered RSPH trainer and delivers a variety of short and full time courses.

Venue

University of West London, 
St Mary's Road,
Ealing, W5 5RF

Course dates

There are currently no planned courses available to book. 

Please contact Purwinder.Sandhu@uwl.ac.uk if you have any questions.​

Please note that all UWL Short Courses require a minimum attendance number of 7 persons in order for them to be run. Once you have booked a place on a UWL Short Course your card will not be charged until the minimum number of attendees has been reached by the final booking date. You will receive email confirmation of this. Should the minimum number of attendees (7 persons) not be reached then your card will not be charged and you will receive an email to advise you of these developments.