CIEH Level 2 Award in Food Safety in Catering
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.
Syllabus Outline
- The course includes:
- Legislation
- Food safety hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Cleaning
- Food premises and equipment
Learning Outcomes
By the end of the course the student should be able to:
- Understand the terminology used in food safety
- Understand the laws that apply to food businesses and food handlers, and be able to describe, in general terms, the requirements of the current regulations
- Understand the concept of food hazards, how the risk of food poisoning can be contained
- Understand how to take product and equipment temperatures
- Understand how a reduction in storage temperature will minimize bacterial multiplication
- Understand the importance of high temperatures in the supply of safe food
- Understand that food handlers can impose a risk to food safety
- Understand the importance of utilising appropriate storage conditions for different types of food
- Understand the importance of cleaning in food premises
- Recognise the need for high standards for structure and equipment to promote good hygiene in food premises
Course Duration: 1 Day
Final Test: 30 Multiple choice Questions
Certification: CIEH Level 2 Award in Food Safety in Catering
Refresher Course: It is recommended that a refresher course is undertaken every 3 years.
t To book a course on our open courses programme or a free consultation with one of our trainers, please email or call Annie on 01446 77127
