ITC Level 2 Award in Food Hygiene in the Outdoors (RQF)
ITC Level 2 Award in Food Hygiene in the Outdoors (RQF)
The qualification is intended to provide the learner with an understanding of the benefits of Outdoor Food Hygiene,
The qualification specifically, roles and responsibilities, how to prepare, cook, and manage others preparing and cooking food within the outdoor environment using approved principles and practices.
It is suitable for all who wish to become occupationally competent; need permissions or have an interest in teaching, and facilitating food preparation and cooking within the outdoor environment.
Delivery
Topics Include:
The principles of food safety and of food hygiene.
How individuals can take responsibility for food safety and the requirement to take and record food temperatures.
Understand food contamination and controls in the outdoors.
Know how to store ingredients and cook food safely outdoors.
Special diets, dietary allergies, considerations when preparing and cooking food.
Applicable to a wide range of outdoor cooking environments form camp kitchens to individual/group expedition/bushcraft/ activity camps/ corporate events.
Holistic assessment methods.
The qualification specifically, roles and responsibilities, how to prepare, cook, and manage others preparing and cooking food within the outdoor environment using approved principles and practices.
It is suitable for all who wish to become occupationally competent; need permissions or have an interest in teaching, and facilitating food preparation and cooking within the outdoor environment.
Delivery
Topics Include:
The principles of food safety and of food hygiene.
How individuals can take responsibility for food safety and the requirement to take and record food temperatures.
Understand food contamination and controls in the outdoors.
Know how to store ingredients and cook food safely outdoors.
Special diets, dietary allergies, considerations when preparing and cooking food.
Applicable to a wide range of outdoor cooking environments form camp kitchens to individual/group expedition/bushcraft/ activity camps/ corporate events.
Holistic assessment methods.
7 Guided Learning Hours, 8 Total Qualification Time.The course runs from 9am to 5pm and during this time the participants will learn the 4C's of food hygiene in the outdoor environment: cleaning, cooking, chilling and cross-contamination prevention.