This course covers the safe storing of food as well as food safety hazards and contamination.

It looks at managing health and safety in food premises, including hygiene and cleanliness. In addition, the course covers refrigeration, chilling and cold holding of food along with cooking, hot holding, cooling and the reheating of food.

Mapped to Level 2 Award in Food Safety in Catering and Pearson BTEC Level 2 Award in Practical Food Safety in Catering (QCF).