Level 2 Food Safety and Hygiene Course for Manufacturing – RSPH
Course Syllabus
Ofqual Number
603/0716/X
Guided Learning Hours
7
Total Qualification Time
7 hours
RSPH Syllabus — Learning Outcomes
Taken from the official RSPH specification (603/0716/X, v1.06 (April 2022)). Applies to the on-site, webinar and in-house delivery of this course.
1. Understand food safety hazards
- 1.1 Contamination and cross-contamination hazards to food safety
- 1.2 How contamination of food can cause illness or injury
- 1.3 The importance of personal hygiene and behaviour to food safety
- 1.4 The legal responsibilities of food operatives and food business operators
2. Understand how to control food safety hazards
- 2.1 Safe food handling practices and procedures for:
- 2.1.1 Preventing or minimising the risk of cross contamination
- 2.1.2 The separation of raw and processed food
- 2.1.3 Temperature control
- 2.1.4 Dealing with raw materials and finished product
- 2.1.5 Keeping the work area and equipment clean and tidy
- 2.1.6 Dealing with hazards and potential hazards
- 2.1.7 Dealing with food spoilage and waste
- 2.1.8 Controlling pests
Assessment & Grading
Assessment
40-minute multiple-choice examination set by RSPH — 30 questions, 20 correct required to pass. Strong performance in some areas of the qualification content may compensate for poorer performance in other areas.
Grading
Pass / fail. A pass is 20 out of 30 correct answers.
Entry Requirements
None. Valid official ID required on the day.
Accreditation
This course is accredited by RSPH — Ofqual Qualification Number: 603/0716/X. Upon successful completion, learners receive a certificate that is recognised by employers and environmental health officers across the United Kingdom.
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