CIEH Level 2 Award in Food Safety For Catering

Course details

This qualification will benefit anyone working in a situation where food is prepared, cooked and served. It is relevant to all catering operations - for example, pubs, hotels, restaurants, travel, contract catering, fast food outlets, in hospitals, care and nursing homes, schools, prisons, and armed forces.

COURSE CONTENT

• Successful completion of the training programme and assessment will enable candidates to understand:
• Introduction to food safety - The terminolgy used in food safety
• The Law - The laws that apply to food businesses and food handlers, and should be able to describe, in general terms, the requirements of the current regulations
• Food Safety Hazards - The concepts of food hazards and how the risk of food poisoning can be contained
• Taking Temperatures - The importance of temperature controls and how to monitor product and equipment temperatures
• Refrigeration, chilling and cold holding of foods - understanding how a reduction in storage temperature can minimise bacterial multiplication and an understanding of safe methods
• Cooking, hot holding and re-heating of foods - The importance of high temperatures in the supply of safe food
• Food Handlers - That food handlers can pose a risk to food safety
• Principles of Safe Food Storage - The importance of utilising appropraite storage conditions for different types of food
• Cleaning - The importance of cleaning in food catering premises
• Food premises and equipment - The need for high standards for structure and equipment to promote good hygiene in food catering premises

TARGET AUDIENCE

Designed for all staff in a catering environment with food handling responsibilities.

PRE-COURSE PREPARATION

None required.

CERTIFICATION

Delegates who successfully complete the multiple choice assessment at the end of the course will receive a CIEH Level 2 Award in Food Safety for Catering certificate. It is recommended that certificates are renewed every three years.