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C.I.E.H. Level 2 Award in Practical Food Safety for Catering

About the course

The C.I.E.H. Level 2 Award in Practical Food Safety for Catering has been developed to provide learners with the knowledge and understanding and the skills required to operate safely within food handling environments. It is specifically for those employed or wishing to be employed in the catering and hospitality sector.

Overview

Successful completion of this training programme and assessment will enable candidates to understand:

  • the terminology used in food safety
  • the laws that apply to food businesses 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 temperature will minimise bacterial multiplication
  • 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 structure and equipment to promote good hygiene in food premises
Who should attend?

Designed for catering students and food handlers who prepare open- high-risk foods

Course Content:

This qualification covers the following topics:

  • an introduction to food safety
  • the law
  • food safety hazards
  • taking temperature
  • refrigeration, chilling and cold holding of foods
  • cooking, hot holding and re-heating of foods
  • food handlers
  • principles of safe food storage
  • cleaning
  • food premises of equipment

In addition, learners will also be expected to be able to demonstrate:

  • effective personal hygiene practices, for example use of protective clothing, dealing with personal illnesses, cuts and wounds
  • an effective hand-washing technique
  • how to keep the work area and equipment clean and tidy to include waste disposal and methods of cleaning and disinfection
  • temperature monitoring procedures
  • safe preparation and serving practices to include the selection of suitable utensils and equipment, controlling the risks associated with high-risk foods, the separation of raw and high-risk food.
Course Duration:

One day (10 guided learning hours) of theory plus 30 guided learning hours of food safety practice including a practical assessment.

Assessment Method:

30 question multi-choice paper plus a practical assessment

Pass mark - 20 correct answers out of 30 questions.

Entry Requirements:

None - Appropriate for all employees

Delivery Method:

By use of exercises, handouts and group work etc in an informal setting, either on your premises or in our training room. Each student receives a copy of the textbook and handouts. Our courses are conducted in English, but a range of foreign language papers and work books are available for candidates who would find it easier.

Ofqual accredited:

Yes

Course Evaluation:

At the end of the course, as part of our quality monitoring procedures and to contribute to the on-going development and improvement of the programme, all delegates will be asked to complete a course evaluation.

Qualification:

Chartered Institute of Environmental Health, Royal Society for Public Health or H.A.B.C.

Level 2 Award in Food Safety in Catering

or Level 2 Award in Food Safety for Manufacturing

or Level 2 Award in Food Safety for Retail

Suggested progression on completion:

Level 3 Award in Supervising Food Safety in Catering

Level 3 Award in Supervising Food Safety for Manufacturing

Level 3 Award in Supervising Food Safety for Retail

How do you book this course?

This course is usually run in-house. Contact us for further details

See Courses Dates for upcoming public courses.

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