CIEH Level 2 Award in Food Safety in Catering/Manufacture/Retail

Course Information

Fundamental food safety training and hygiene knowledge for all food handlers, designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Course Objectives, Aims & Learning Outcomes

Learning outcomes:

  • Delegates will show safe food preparation practises
  • Delegate will recognise hazards and implement control within their workplace.

Aims & Objectives: Delegates will be able to;

  • List the benefits of Good Food hygiene practises
  • Demonstrate correct storage of foods
  • Explain the difference between Best before & Use by dates
  • Name common types of Bacteria, how they make us ill and symptoms
  • State other types of contaminants
  • Identify signs of food pest and how to control them
  • Describe the role of the Environmental Health Practitioner
  • Understand the importance of a Food Safety Management System

Course Outline

The qualification covers the following topics:

  • Legislation
  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold storage
  • Cooking and Hot holding
  • Food Handling
  • Cleaning
  • Premises and equipment

Course Duration

  • 1 day (6 hrs) CPD

Mode of Delivery

  • Presentation
  • Group work
  • Quiz
  • MCQ assessment

Benefits Perceived by Participants

  • QCA Accreditation

Intended for

  • All Employees working within any food production setting

Pre-course Requirements

  • None

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