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.

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: 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.