CIEH Level 2 Award in Food Safety in Catering

Introduction

Rigorous enforcement of food hygiene legislation is important but not, in itself, sufficient to prevent food poisoning. A reduction in the high level of food poisoning can only be achieved by the education of food handlers.

Course Objectives

This course is aimed at giving first tier food handlers an appreciation of the fundamentals of good food hygiene practice.

• A firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved.
• Understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling)
• Confidence and expertise to safelt deliver quality food to customers

Course Contents

• Introduction to food safety
• The Law
• Food Safety Hazards
• Taking Temperatures
• Refridgeration, Chilling and Cold Holding of Foods
• Cooking, hot holding anf re-heating of foods
• Food handlers
• Principles of safe food stprage
• Cleaning
• Food premises and equipment

Assessment

This course is examined by a multiple choice question test.