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Please See Below For Course Information On 'CIEH Level 2 Award in Food Safety in Catering'



Overview

*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

Who is it for?

This course has been re-designed in order to be more relevant to specific business environments and is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared,cooked and handled.

What will I learn?

*Terminology
*Laws applying to food businesses / food handlers
*Concepts of food hazards & how the risk of food poisoning can be contained
*Taking product temperatures
*How a reduction in storage temperature will minimize bacterial multiplication
*Importance of high temperatures in the supply of safe food
*Role of heat processing in the production of safe food (manufacturing syllabus only)
*Food handlers can pose a risk to food safety
*Importance of cleaning
*Need for high standards

How will I be assessed?

There is a short multi-choice test at the end of the course. Candidates are required to correctly answer 20 out of 30 questions in order to achieve a Chartered Institute of Environmental Health Level 2 Award in Food Safety in Catering, Retail or Manufacturing. Test papers and course books are available in several different languages and tests can also be conducted orally. QCA Accredited.

Additional Notes

The duration of the course is 6 hours. We usually aim to start the course at 9.00am and therefore taking into account time for refreshment and lunch breaks, the course usually finishes around 4.30pm.