Course Information

RSPH Level 2 Award in Food Safety & Hygiene

Sessions

Below are the sessions that are available for this course.

Part-Time
Campus: Dungannon
Week Starting: 14 September 2020
Day: Monday
Time: 18:00–21:00
Duration: 1 Year(s)
Number of Weeks: 3
Hours per Week: 3
Total Hours: 9
Fee: 56
Places Available: 16
Course Coordinator: Jacqueline.Convery@swc.ac.uk

Part-Time
Campus: Omagh
Week Starting: 16 September 2020
Day: Wednesday
Time: 18:00–21:00
Duration: 1 Year(s)
Number of Weeks: 3
Hours per Week: 3
Total Hours: 9
Fee: 56
Places Available: 16
Course Coordinator: Jacqueline.Convery@swc.ac.uk

Part-Time
Campus: Cookstown
Week Starting: 28 January 2021
Day: Thursday
Time: 18:00–21:00
Duration: 1 Year(s)
Number of Weeks: 3
Hours per Week: 3
Total Hours: 9
Fee: 56
Places Available: 16
Course Coordinator: Jacqueline.Convery@swc.ac.uk

Part-Time
Campus: Dungannon
Week Starting: 22 February 2021
Day: Monday
Time: 18:00–21:00
Duration: 1 Year(s)
Number of Weeks: 3
Hours per Week: 3
Total Hours: 9
Fee: 56
Places Available: 16
Course Coordinator: Jacqueline.Convery@swc.ac.uk

Part-Time
Campus: Enniskillen
Week Starting: 23 February 2021
Day: Tuesday
Time: 18:00–21:00
Duration: 1 Year(s)
Number of Weeks: 3
Hours per Week: 3
Total Hours: 9
Fee: 56
Places Available: 16
Course Coordinator: Jacqueline.Convery@swc.ac.uk

Part-Time
Campus: Omagh
Week Starting: 24 February 2021
Day: Wednesday
Time: 18:00–21:00
Duration: 1 Year(s)
Number of Weeks: 3
Hours per Week: 3
Total Hours: 9
Fee: 56
Places Available: 16
Course Coordinator: Jacqueline.Convery@swc.ac.uk

Description

This qualification covers the principles of food hygiene for food handlers working in either a catering or retail environment

Course Content

The objective of the RSPH Level 2 Award in Food Safety and Hygiene is to cover the principles of food hygiene for food handlers working in a food environment, as well as to obtain a knowledge and understanding of the importance of food hygiene, associated food safety hazards, good hygiene practice, and controls based upon an awareness of food safety management systems.

Assessment Method

The knowledge and understanding of the candidates will be assessed by a multiple- choice examination. The multiple choice examination is provided by RSPH. A candidate who is able to satisfy the learning outcomes will achieve a score of at least 20 out of 30 in the examination. Strong performance in some areas of the qualification content may compensate for poorer performance in other areas. The examination consists of 30 questions. The duration of the examination is 40 minutes.

Progression Opportunities

On completion of this qualification, learners will be able to gain employment within the catering sector, working in a kitchen environment, café and bar when dealing with and handling food.

Entry Requirements

The learner must be aged 14 or above