Page 1 of 1
The CIEH Level 2 Award in Food Safety in Catering has been developed to address the national occupational standards in food safety and any changes in food safety legislation.
The duration is one day and successful candidates will receive a Chartered Institute of Environmental Health certificate. Each candidate also receives a food hygiene workbook
The course aim is to introduce the essentials of food hygiene and the causes and prevention of food poisoning. This will then enable delegates to meet the requirements of the Food Safety Act 1990, Food Safety Regulations 1995 and the HACCP regulations 2006.
The course is aimed at all individuals who handle food and drink as part of their everyday or occasional working practices. This would include proprietors, managers and supervisors.
General introduction and ‘What's in the News’
Symptoms and main causes of food poisoning
Prevention of contamination
Personal hygiene standards
Premises, equipment and pest control
Cleaning and disinfection
EU and UK legislation and HACCPEssential Information