CIEH Level 2 Cleaning in Food Premises

Why is this training important?

Under Regulation (EC) No. 852/2004 on the hygiene of food stuffs Annex II, food business operators are required to:

• keep food premises clean and maintained in good repair and condition
• ensure that any articles, fittings and equipment which come into contact with food are effectively cleaned and, where necessary, disinfected with sufficient frequency to avoid any risk of contamination

Learning outcomes

• Understand the importance of cleaning in food premises, identify hazards and describe controls to reduce risk.
• Understand the need for proper preparation before commencing cleaning operations in food premises, from storage to personal hygiene.
• Understand the range of options available in the methods and materials for cleaning and outline the controls that can be implemented to prevent contamination and cross-contamination and facilitate cleaning.
• Understand the importance of measuring the impact of the cleaning undertaken in food premises.