Intermediate Apprenticeship in Food and Beverage Service Level 2

This information hub is designed to aid your completion of the mandatory units for both your NVQ and BTEC aspect of the qualification. Work your way through the reading and have a go at the quizzes and tasks! Good luck and have fun.

Maintenance of a Safe, Hygienic and Secure Working Environment


Maintaining a hygienic, safe and secure workplace

Safe Handling Techniques & Manual Handling

–°ombine elements from the left column with the elements on the right
Reduce the amount of
carrying distances
Avoid lifting from floor level or above shoulder height
twisting, stooping and reaching
Adjust storage areas to minimise the need
especially heavy loads
Consider how you can minimise
to carry out such movements
Assess the weight to be carried
and whether the worker can move the load safely or needs any help

Personal Health and Hygiene

Different types of Contamination

–°ombine elements from the left column with the elements on the right
Nail polish chipping
Physical Contamination
Bits of packaging
Physical Contamination
Chemical Contamination
Broken Glass
Physical Contamination
Anti-Bacterial Spray
Bacterial Contamination
Physical Contamination
Food poisoning bugs!
Chemical Contamination

Clothing, footwear and headgear

Why is it important to wear PPE in the workplace?

Read me: Ventilation in Kitchens- Publication from HSE

Who would you contact if you suspect a customer may require first aid assistance?

All Food Handlers must wash hands.....

Your responsibilities under the Health and Safety at Work act

Fire Safety in Hospitality Establishments

Your unit questions to be completed, please print and have a go!

Well done!