TQUK Level 2 Award in Food Safety in Catering (RQF)
Course Content
- Introduction and Food Hygiene Legislation
- Bacteriology and Food Poisoning
- Food Safety for High-Risk Groups
- Poisons and Food Poisoning
- Food Poisoning and allergic reactions
- Bacteria and Their Effects
- How we Control Bacteria Growth
- Guidance in Controlling E.coli 0157
- Types of Infections in food safety
- Storage and hazards of chemicals near food
- Natural Plant Foods and Allergies
- Listeria and keeping food safe
- Campylobacter
- Food Contamination
- Cross-contamination direct and indirect
- Preventing cross-contamination
- Chemicals and Foreign Objects
- Wearing Jewellery in Food Production Areas
- Effective cleaning
- Cleaning Schedules
- Types of cleaning and chemicals
- Chopping Board Colours
- Pest Control
- Fly control
- Rules on food waste, including waste cooking oil
- Storing Hot Food
- Serving in bars and restaurants
- Restaurant Workers
- Personal Hygiene
- Food Storage and Preservation
- Food area requirements
- Rules on keeping your water supply safe
- Date Marks, Damaged Food and Record Keeping
- Heating, refrigeration and freezing
- Refrigeration and Freezing
- Dietary requirements
- Gluten free foods and Coeliac Disease
- Egg precautions
- Use by and best before dates for effective stock control
- Enforcement and Visits
- Summary and How to Complete your Regulated Qualification
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Rules on keeping your water supply safe
In any food business, having access to an adequate supply of safe drinking quality water, sometimes referred to as potable water, is essential. Water is used throughout food production for activities such as washing food, cleaning equipment, preparing ingredients, making drinks, cooking and hand washing. Because of this, water should always be treated as an important food ingredient and managed carefully to avoid contamination risks. Any water that comes into contact with food, food preparation services or equipment, should be safe, clean and suitable for human consumption. Taps, sinks and water outlets used in food preparation areas should be kept clean and maintained properly. Care should also be taken to avoid contamination from cleaning chemicals, detergents or other substances that could affect food safety or taint food. In some businesses, non-potable water, meaning water that is not suitable for drinking, may also be used for certain processes such as fire suppression systems, refrigeration systems, heating or industrial processes. When non-drinking quality water is used, it must be kept in a separate, clearly identified system and must never be able to be mixed with drinking water supplies. This helps prevent accidental contamination of food or food preparation areas. Some food businesses may also use recycled water for particular processing purposes. Where this happens, the water must not create a contamination risk and should meet the appropriate safety standards for its intended use. Ice safety is another important consideration. Any ice that comes into contact with food or drink, including ice used in beverages, must be made of drinking quality water. Ice should be stored, handled and transported in a hygiene way to prevent contamination. Ice machines require regular cleaning, servicing and maintenance to ensure the ice they produce remains safe to use. If ice is purchased from an external supplier, businesses should also make sure it has been produced and transported safely. In some food production settings, steam may come in direct contact with food during cooking or processing. Where this happens, the steam must not contain any substance that could contaminate food or present risk to health. For businesses involved in specialist food processing, such as heating food in sealed or airtight containers, care must also be taken to ensure that any cooling water that's used after the heat treatment does not contaminate the finished product. Water dispensers, fountains and drinking systems used by staff should also be properly maintained, cleaned and serviced in accordance with the manufacturer's instructions. Any faults or concerns should be reported immediately. Ultimately, keeping water supply safe is a key part of food safety. By ensuring water, ice and steam are clean, properly maintained and protected from contamination, food businesses can reduce the risks in helping ensure food remains safe for customers and staff alike.