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Level 2 Award in Food Safety in Catering

Level: 2 QCA No: 100/5823/0

Tutor Delivered Hours: 6 Self study Hours: 3

Duration of Training: 1 day

Who is it for?

The CIEH Level 2 Award in Food Safety in Catering is designed to create awareness and understanding of essential food hygiene practices for those undertaking first-line duties in preparing, cooking, holding and storing food (including kitchen staff, bar staff, waiters and waitresses etc).

Course Aims

To raise and test awareness of the principles of food safety, the hazards associated with receiving, storing, handling and processing food for human consumption and how those hazards can be controlled, the importance of good personal hygiene when working with food and methods of maintaining a clean & hygienic working environment.

Pre-requisites

Learners are not expected to have any previous knowledge or qualifications in the subject.

Training Delivery Methodology

The Level 2 Award in Food Safety in Catering offers a flexible approach for training delivery at Charnwood Training Consultants or in the workplace*:

A tutored course combining pre-course self study and tutored face to face delivery

*Minimum 6 learners for workplace delivery

Method of Assessment

A 30 question multiple-choice paper based exam of 40minutes duration.

Pass mark 20/30

Opportunities for progression

Intermediate Food Hygiene

Advanced Food Hygiene

Cost

£75+Vat (includes pre-course materials and registration / certification with CIEH)

Unit 1

COURSE INTRODUCTION AND BACKGROUND

By the end of this unit the learner should be able to:

Understand the need for food hygiene and food safety

Demonstrate an appreciation of hazards to food and importance of reducing risk

Unit 2

RESPONSIBLE BEHAVIIOUR WITHIN FOOD SAFETY

By the end of this unit the learner should be able to:

State the need for food safety procedures

Outline the principles of record keeping

Describe reporting procedures

Review the legal responsibilities of food businesses and food handlers

Unit 3

PERSONAL HYGIENE

By the end of this unit the learner should be able to:

Outline the importance and use of appropriate protective clothing

Describe effective personal hygiene practices

Describe effective hand washing practices

State the importance of illness reporting

Explain the importance of wound dressing

Unit 4

CLEAN & HYGIENIC WORKING AREAS

By the end of this unit the learner should be able to:

Describe methods for cleaning and disinfection

State the need for suitable surfaces and equipment

Outline methods for waste disposal

Outline the importance of pest control

Unit 5

RECEIVING AND STORING FOOD

By the end of this unit the learner should be able to:

State the principles of stock rotation

Outline methods for reducing contamination during food storage

Describe temperature control during the storage of food

Unit 6

SAFELY PREPARE, COOK & HOLD FOOD SAFELY

By the end of this unit the learner should be able to:

Describe food safety hazards

State the importance of temperature control during food preparation, cooking, holding and serving

Outline food safety procedures for preparing, cooking, chilling and re-heating food

Describe how to hold and serve food safely

Unit 7

REVISION & EXAMINATION

Centrally marked, scanned and generated by CIEH

Results turnaround up to 12 weeks

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