ICTQual Level 2 Award in Food Safety in Catering

This qualification provides learners with essential food safety knowledge required to work safely in catering and hospitality environments in line with ICTQual AB standards.

• Recognised Level 2 food safety qualification for catering environments

• Covers hygiene, contamination, and HACCP principles

• Suitable for catering, hospitality, and food service roles

• Supports compliance with food safety legislation

• Develops practical safe food handling skills

• Assessed through structured knowledge evaluation and/or assessment methods

The ICTQual Level 2 Award in Food Safety in Catering is designed to provide learners with essential knowledge and understanding of safe food handling practices in catering and hospitality environments. It focuses on maintaining hygiene standards, preventing contamination, and ensuring food safety throughout preparation, cooking, storage, and service.

• Understanding food safety terminology and principles

• Identifying food hazards and contamination risks

• Applying personal hygiene standards in catering environments

• Maintaining safe food storage and temperature control

• Understanding legal responsibilities of food handlers

• Introduction to HACCP-based food safety systems

This course equips learners with the essential knowledge needed to maintain safe and hygienic food handling practices in catering operations.

• Understand food safety terminology including hazard, risk, and contamination

• Identify causes and prevention of food poisoning and food-borne illness

• Apply personal hygiene standards in food handling environments

• Maintain safe storage, chilling, cooking, and reheating practices

• Recognise physical, chemical, and allergen hazards

• Understand basic HACCP principles in catering operations

This qualification is intended for individuals working in or entering food handling roles within catering, hospitality, or food service environments.

• Catering assistants and kitchen staff

• Chefs and food preparation workers

• Restaurant and hospitality employees

• School, hospital, and institutional food handlers

• Food service supervisors and trainees

• Individuals seeking employment in the food industry

This is an entry-level qualification with no formal prerequisites required; however, learners should have basic literacy and understanding to complete assessments.

• Minimum recommended age as per centre requirements

• Basic English language and communication skills required

Assessment methods are designed to evaluate knowledge and understanding of food safety principles in catering environments.

• Multiple-choice questions (MCQ) assessment

• Written or short-answer knowledge assessment

• Tutor or centre-based internal assessment (where applicable)

• Online or paper-based examination (depending on provider)

Successful completion of this qualification supports progression into further study and employment within the food and hospitality sector.

• ICTQual Level 3 Award in Food Safety in Catering

• Advanced catering and hospitality qualifications

• Supervisory roles in food service environments

• HACCP and food safety management training