Food Hygiene Level 2 qualification

torbrex

Can anyone tell me what is involved in this qualification, I have a chance of getting extra work if I have it but I have no idea what training or requirements are involved.

I will be making enquiries at my local college next week but I thought that you wonderful people might be able to give me a 'heads up' first.

LadyMissA

http://www.rsph.org.uk/en/qualifications/qualifications/qualifications.cfm/Fundamentals-of-Food-Hygiene-Level-2

moo2moo

Its a very basic qualification. Online it takes a little under an hour start to finish including the test. In person about 6 hours with far more detail and a lot more explaination. The cost varies between £25 and £60.

Its mostly common sense stuff about handwashing, correct storage of foods and hygeine in the workplace. You need to hold it just to butter toast in a school.

torbrex

moo2moo wrote: »

Its a very basic qualification. Online it takes a little under an hour start to finish including the test. In person about 6 hours with far more detail and a lot more explaination. The cost varies between £25 and £60.

Its mostly common sense stuff about handwashing, correct storage of foods and hygeine in the workplace. You need to hold it just to butter toast in a school.

Thank you :T
That is the information I was looking for

Coopdivi

You'd have to be quite stupid to fail it.

The examination is thirty questions with four possible answers given. So just a tick exercise really. You need to get a minimum of twenty correct to pass. Most of the questions can be answered using common sense and the ones you're not sure about you just use a process of elimination.

Here's an example question:

Which of the following temperatures would be the best for a refrigerator?

A. 27C
B. -18C
C. 3C
D. 63C

The correct answer, of course, is 3C. But if you weren't sure then answer A is a hot summer's day so everything would quickly go off. Answer B is actually the minimum temperature of a freezer and answer D is the minimum core temperature of food which is to be kept hot.

Just to add to moo2moo's post the course will also cover food-borne illnesses and their causes and food temperature controls. More information here:

http://www.food.gov.uk/safereating/microbiology/fds/

PDF: http://www.powys.gov.uk/uploads/media/09_Food_Temperature_Control_en_02.pdf