CIEH Level 2 Food Hygiene

Subjects covered

Legislation

Food safety hazards

Temperature control

Refrigeration, chilling and cold holding

Cooking, hot holding and reheating

Food handling

Principles of safe food storage

Cleaning

Food premises and equipment

Outcomes

Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers. Refreshment of this qualification is recommended at least every 3 years.