CIEH Level 2 Award in Food Safety in Catering

The course is aimed at anyone working in a catering or manufacturing or retail setting where food is prepared, cooked and handled or served including; Pubs, Hotels, Restaurants, Retail, Contract Catering, Hospitals, Care and Nursing Homes, Schools, Prisons, Fast Food Outlets, Factories, Warehouses. Successful completion of the training programme and assessment will enable candidates to understand: • The terminology used in food safety • 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 • The concepts of food hazards and how the risk of food poisoning can be contained • How to take product and equipment temperatures • How a reduction in storage temperature will minimise bacterial multiplication • The importance of high temperatures in the supply of safe food • That food handlers can pose a risk to food safety • The importance of utilising appropriate storage conditions for different types of food • The importance of cleaning in food premises • The need for high standards for structure and equipment to promote good hygiene in food premises