CIEH Level 2 Award in Food Safety for Catering

CIEH Level 2 Award in Food Safety for Catering

Also known as Basic Food Hygiene or Food Safety for Food Handlers

Equivalent to NFQ Level 4

One Day Training Course 

Background

The European Communities Food Safety Regulation, states that “the proprietor of a food business shall ensure that food handlers are supervised and instructed and/or trained in Food Hygiene matters commensurate to their work activity”.  The CIEH Certified level 2 award in food safety for catering is designed for food handlers who require a basic knowledge of food safety principles.  Having acquired this knowledge, food handlers will be better equipped to deliver a safe product to the consumer.  

Learning Outcomes

On successful completion of this training course, delegates should be able to:

• Understand the parameters which affect Food Safety. 
• Understand the importance of food safety and have knowledge of the systems, techniques and procedures involved.
• Have the confidence and expertise to deliver quality food safely to customers. 

Who Should Attend

• Chefs, Food Handlers, Restaurant Owners. 

Course Programme

The importance of food safety

Hazards to food

Physical and chemical hazards

Biological hazards

Illness from food

High-risk food

Time and temperature control

Personal Hygiene

Premises and Equipment

Cleaning and Disinfection

Food Pests

From Production to Safe Storage

Preparing and Presenting Food

Food Safety Control 

Course Accreditation/Assessment

This course is certified by CIEH (The Chartered Institute of Environmental Health).  This course is equivalent to Level 4 on the National Framework of Qualifications.

Delegates who wish to achieve a CIEH certificate must complete a multiple choice exam at the end of the course.  Delegates who successfully complete the course and assessment receive CIEH Certification. 

Course Tutor

Industrial Management Systems

Testimonials

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Course Times

9.00am - 5.00pm

In-House Courses

For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual

A colour booklet is presented to all delegates on commencing the course.  This booklet graphically illustrates food safety issues and helps to encourage delegate’s participation throughout the course. 

This course is available exclusively on an In-House basis.