Food Safety & Hygiene
The award every food handler is expected to hold: contamination control, temperature discipline and cleaning regimes.
- Award
- Short Course Award
- Level
- Level 2
- Duration
- 3 weeks · 45 hours
- Delivery
- 70% online · 30% in person
- Units
- 4 units
- Intake
- Phase 01 · Kampala
Overview
Food safety is the one area of hospitality where a single lapse closes a business. This award covers the controls, the records that prove them, and the personal discipline behind both.
It is embedded inside the Level 3 hospitality certificates and available separately for working food handlers.
What you study
4 units · 45 notional hours. Hours shown are the notional allocation used for planning and progression.
Microbiological, chemical, physical and allergenic hazards and their routes.
Chilling, cooking, hot holding, reheating, cooling and probe use and calibration.
Handwashing, fitness to work, protective clothing and handling discipline.
Cleaning schedules, disinfection, pest control and the records an inspector asks for.
How you are assessed
Practical competence is assessed in person by a qualified assessor against written criteria. No practical competence is assessed online.
Handling and cleaning routines observed against a checklist
Completed temperature and cleaning logs
Invigilated theory paper on hazards and controls
Entry requirements
- 16 years or older at the start of the course
- No prior qualification required
- Working English sufficient for written records
Certification
Learners receive the ASIEA award and the evidence behind it. External certification is being sought: the units, notional hours and assessment on this page are written so a certification body can map them to its own qualifications.
Where it leads
Roles shown are indicative of the sector this course is designed for, not guaranteed placements.
Next steps
Two minutes. No documents needed yet.
A guided call on fit, schedule and prior experience.
Entry evidence reviewed and a placement matched to you.
Enrolment, induction date and your learner record opened.
Phase 01 fees are published at admission. Payment plans and employer-sponsored places form part of the intended Phase 01 model.