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Muddy Faces

Forest School Food Safety ITC Level 2

Who is this course for?
This course has been designed for Forest School Leaders and also those involved in campfire cooking who prepare or supervise the preparation and cooking of food outdoors. This could include Scout/Guide Leaders, Play Leaders, Outdoor Pursuits Leaders, and outdoor BBQ caterers. Everyone who works with food is responsible for safeguarding the health of those who consume food that has been prepared, processed, stored, or sold by them.

Who teaches this course?

Janet Cousins is an experienced Food Safety specialist with 25 years in the Industry; she has taught Food Safety and Nutrition and has also owned a food business where she put into practice all the elements of food safety. Janet is a member of the Chartered Institute of Environment Health.

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Event Details

Course Overview

Part 1 – online theory part - approximate time to complete – 3 hours.

This is an online introduction to the theory component of the course with interactive quizzes, video, and audio features that can be undertaken on your own computer at a time and place of your convenience, in one go or over various days. On completion, there is a multiple-choice test consisting of 20 questions and you will need 70% to pass and move onto the practical stage (multiple attempts are possible!). The material also provides you with a comprehensive glossary to help with less common terms used in food preparation.

The content closely follows the curriculum for the CIEH level 2 Food Safety award but addresses the issues that may occur in an outdoor setting where there may be no access to running water, refrigeration, or the facilities associated with a catering kitchen.

Part 2 – practical session - outdoors at a Forest School or Camp - approximate time to complete – 3-4 hours

This is the practical part of the course and applies the knowledge gained to the hazards associated with campfire cooking. Candidates are required to demonstrate the storage, preparation, and cooking over a campfire of their chosen dish after an initial classroom planning session and facilitated discussions on various potential hazards, in order to reach acceptable solutions.

Candidates will bring their own ingredients and cook in small groups. They will have completed Part 1 of the course before progressing to Part 2.

Materials include a simple set of self-assessment documents, implemented in the practical session with templates to be used in candidates’ own Forest School or Camp, e.g. the self-assessment (HACCP) documents can be used to provide evidence of due diligence which may be inspected by your local department of Environmental Health

A certificate of competence will be issued to successful candidates on completion of parts 1 and 2.
This course is updated regularly to include the latest legislation and legal requirements for keeping food safe.

Part 2 training dates: 16th March, 15th June, 20th July


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