This qualification is ideal for anyone working in the catering and hospitality industry (or those about to start work in the industry). Subjects covered include hazards and controls, food safety management, temperature controls, food poisoning, personal hygiene, cleaning and disinfection, food pests, and the role of the food handler in keeping food safe.
The HABC Level 2 Award in Food Safety in Catering (QCF) is accredited and recognised internationally and has been developed to protect customers, brand reputation and profits.
How long will it take me to achieve this qualification?
Usually one day, classroom based. However, it can also be achieved through a variety of other methods, as long as the learning hours are completed. Refreshment of this qualification is recommended at least every three years.
Who needs this qualification?
Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. This can include pubs, hotels, restaurants, supermarkets and retail environments, hospitals, care homes, schools, prisons.
Why is this training important?
Everyone who works with food has a responsibility to safeguard customers’ health and ensuring that the food served or sold is safe to eat.
How is the qualification assessed?
By a multiple-choice exam, at least 13 out of 20 questions must be answered correctly. The exam will take 45 mins max. Papers available in English, Thai, Dari, Arabic, Polish and Welsh. Other languages must be requested in advance.
What next?
You can progress onto any HABC Level 3 Food Safety qualification, ideal if you want to work in a supervisory role.
WE ARE NOW TAKING BOOKINGS FOR OUR COURSE ON:
Wednesday 24 June 2026 (9.30-17:00)
Raglan Training Centre, (Monmouthshire County Council Depot), Station Road, Raglan, Monmouthshire, NP15 2ER
To book a place contact: Environmental Health: 01873 735420
Email: Environmentalhealth@monmouthshire.gov.uk
Course Fee: £62.30 per person
Please Note: Other training centres offer accredited training courses.
Learning Outcomes
- Firm grasp of the importance of food safety, knowledge of the systems, techniques and procedures.
- Understanding how to control food safety risks (personal hygiene, food storage, cooking and handling).
- Confidence and expertise to safely deliver quality food to customers.