CIEH Level 2 Award in Food Safety in Catering - In House

On completion of the course, delegates will be able to: State the causes of food poisoning and reasons for it's increase Identify the major causes of food poisoning and food borne infections Identify the main sources of bacterial contamination State how human beings can contaminate food State how to correctly store food to prevent contamination Apply the principles of cleaning to a variety of cleaning tasks Define cleaning, disinfection and sterilisation State the names, characteristics and requirements for bacterial growth State their main responsibilities under the Food Hygiene Regs. Suitable for: Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.