CIEH - Level 2 Award in Food Safety in Retail

CIEH - Level 2 Award in Food Safety in Retail

This is a revised qualification which equates to the previous Basic Food Hygiene, and Foundation Food Hygiene Certificate.

The current legislation does not say that food hygiene certificates are required. However food handlers must be suprvised and instructed and/or trained in food hygiene matters commensurate with their work activites.

Having staff with qualifications demonstrates due diligence, it sets a bench mark, provision of theoretical understanding, motivation, staff retention, career development and it demonstrates and develops a food safety culture within your business.

Awarding Body: Chartered Institute of Environmental Health (CIEH)

Exam Fee: £12.00 Material Fee: £2.50 Total Cost: £73 Inc VAT, buffet lunch and refreshments.

Assessment by: 30 Multiple Choice Questions. Assessment to be completed in one hour under examination conditions. Candidates who achieve 20 or more correct answers will pass and receive a certificate.

Prerequisites: None

Suitable for: Designed for anyone working in catering, manufacturing or retail setting where food is prepared, cooked and handled.

Qualification Aims:- To provide candidates with a knowledge and understanding of good Food Hygiene practises in Retail shops.

Qualification Objectives: On successful completion of the Level 2 Award in Food Safety in Catering, will enable candidates to understand:-

• The terminology used in food safety;
• The laws that apply to food business 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 temperatures in the supply of safe food;
• 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 the structure and equipment to promote good hygiene in food premises.