RSPH Level 2 Award in Food Safety

1. Firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved
2. Understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling)
3. Confidence and expertise to safely deliver quality food to customers

Refreshment of this qualification is recommended at least every three years.

Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:

• pubs, hotels, restaurants
• supermarkets and retail environments
• food and drink manufacturers
• hospitals
• care homes
• schools
• prisons

Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensuring that the food they serve or sell is perfectly safe to eat.