CIEH Level 2 Award In Food Safety In Catering

Course Description Objectives

To provide food handlers with an appreciation of the fundamentals of good food hygiene practice and to equip them with the practical skills necessary to work safely with food.

Who needs this qualification?

Anyone working in a catering or hospitalitysetting where food is prepared cooked and served. Typical environments may be:-

• contract catering
• care and nursing homes
• schools
• hotels
• restaurants
• retail
• pubs

Benefits: The syllabus has the flexibility to enable training to be tailored to meet specific needs. Overall it enables employees to:-

• take personal responsibility for following food safety procedures
• keep themselves clean and hygienic
• receive and store food safely
• prepare, cook and hold food safely
• Superior food hygiene
• Compliance with legal requirements
  

Course Content

• legislation
• food safety hazards
• temperature control
• refrigeration, chilling and cold holding
• cooking, hot holding and reheating
• food handling
• principals of safe food storage
• cleaning
• food premises and equipment

Course Structure: A minimum of 6 hours instruction over one day or in two half day sessions.
The course includes lectures enhanced by audio/visual material and practical teaching aids. Delegates are encouraged to actively participate in discussion sessions and group activities.

Examination: The course culminates with a short examination comprising of 30 multiple choice questions. Successful candidates receive a certificate from the Chartered Institute of Environmental Health.

Who Should Attend? All food handlers and staff who have not been formally trained in food hygiene.
Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers.

Refreshment of this qualification is recommended at least every 3 years.

CIEH Level 3 Award In Implementing Food Safety Management Procedures

Course Description Objectives
From 1st January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.

NEW QUALIFICATION AVAILABLE NOW

Who needs this qualification?
Primarily business owners and/or managers of small and medium sized catering and hospitality businesses, such as:

• takeaways
• sandwich shops
• restaurants
• pubs serving meals
• guest houses
• small hotels
• not-for-profit catering organisations
• health and social care providers preparing on-site meals
• in-house caterers and staff restaurants

Subjects covered

• the 12 steps in the HACCP process
• controls required to ensure food safety
• use of a management tool such as the FSA's Safer Food Better Business pack

Outcomes
This new qualification will help caterers to implement a food safety management system based on HACCP principles which from 1st January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.

COURSE INFORMATION
Duration: One day programme
Assessment: assignment completed under exam conditions

Pre-requisite We recommend that candidates should have some understanding and knowledge of basic food hygiene - ideally having gained the CIEH Foundation Certificate in Food Hygiene or equivalent in the last three years.

CIEH Intermediate Certificate in Food Safety

The Intermediate level course is designed for those working in all food businesses at supervisory level. This includes 'traditional ' supervisors and team leaders, but also anyone who needs a broad understanding of food hygiene as part of their work. Among those who would benefit are people who have a responsibility for the jobs and functions listed below:

• Quality Assurance
• One to one or on the job instruction/training
• Customer Complaints investigations
• Raw materials buying
• Sales

Owners and Managers in small to medium sized organisations, depending on the type of food business, may also find that the intermediate course provides them with sufficient knowledge to carry out their responsibilities effectively.

In addition the intermediate course is an ideal development stage for those considering future progression to the advanced level programme.

Successful completion of the course and examination will enable candidates to:

• Play an active part in monitoring food hygiene standards
• Be involved in training activities, especially on the job training
• Be equipped to effectively supervise food handlers on hygiene issues
• Be able to carry out hygiene audits
• Encourage good standards of personal hygiene
• Be able to assist in hazard analysis programmes
• Help in the formulation and writing of hygiene policies instructions ect

Suitable students for the course will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. The training time to cover the syllabus is 3 days.

The students are then assessed on the basis of their performance in a psychometric 2 hour objective test. The assessment can be given immediately following the training programme or after a period for consolidation and revision.

CIEH Intermediate Certificate in Food Safety (REFRESHER)

The overall aim of this programme is to remind candidates how to supervise food safety, to control contamination and safeguard the health of consumers. The programme will also update candidates on recent changes in food safety legislation.

On completion of the course, candidates should understand the:

• terminology in respect to supervising food safety
• key points of UK & European legislation that apply to food safety in food business
• concept of food hazards and the risks associated with them
• the role temperature plays in the control of food safety
• importance of supervising high standards of cleanliness in food premises
• techniques involved in controlling and monitoring food safety.

The course programme will take six hours typically one day (excluding refreshment breaks, revision sessions, or mock examinations).

 At the end of the course candidates are assessed by means of a 30 day multiple choice examination paper to be completed within one hour. Candidates who achieve 20 or more correct answers will achieve a pass certificate. Those with more than 26 correct answers will be awarded a credit certificate.

Only candidates who have achieved the CIEH Intermediate Certificate (or equivalent from another awarding body – RIPH, RSPH, REHIS) within the last 3 years will be permitted to enrol on a refresher course. Each candidate must provide a copy of his/her certificate when he/she enrols on the refresher course.