CIEH Level 2 Award in Food Safety in Catering

Overview

The course covers the following topics:

• Legislation
• Food safety hazards
• Temperature control
• Refrigeration, chilling and cold holding
• Cooking, hot holding and reheating
• Food handling, Prevention of Cross Contamination
• Principles of safe food storage
• Personal Hygiene, Cleaning
• Awareness of Food Poisoning Bacteria

Who should attend?

The course is aimed at food handlers who handle high-risk open foods in any food business.

Course duration and assessment

The training course is a one-day course from 9.00 a.m. to 5.00 p.m. and includes an examination for which a certificate is awarded, where appropriate, by The Chartered Institute of Environmental Health (CIEH).