Chartered Institute of Environmental Health

Level 2 Award in Food Safety in Catering/Retail/Manufacturing

Who Should Attend?

This course is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.  Typical environments may include pubs, hotels, restaurants, supermarkets and retail environments, food and drink manufacturers, hospitals,  care homes, schools, prisons.

Course Content

• Introduction to food safety and what's in the news
• The law
• Food safety hazards
• Temperature controls
• Heat processing of food (manufacturing syllabus only)
• Refrigeration, chilling and cold holding of foods (catering syllabus only)
• Cooking, hot holding and re-heating of foods (catering syllabus only)
• Food handlers
• Principles of safe food storage
• Cleaning
• Food premises and equipment

Learning Outcomes

• Firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved
• Understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling)
• Confidence and expertise to safely deliver quality food to customers

 

Facts
Duration	Pre-requisites
1 Day	None
Assessment	Suggested progression
30 question multi-choice exam	Level 3 Award in Supervising Food Safety
OFQUAL Accreditied	Validity
Yes	The CIEH recommend refresher training every 3 years
Open Courses	In Company
Yes	Yes