||CIEH Level 2 Award in Food Safety in catering
|The Food Safety (General Food Hygiene) Regulations (1995) stipulates that all food handlers must be trained in food hygiene matters to a level that is appropriate to their job.
This course is approved by the Chartered Institute of Environmental Health (C.I.E.H.) and is designed to give anyone involved in the handling or preparation of food a basic knowledge of food hygiene and food safety.
The course is delivered in a surprisingly lively way and many of the activities are light and fun. Our approach to training in the subject has led to our record of having never failed a learner sitting the test.
The course follows the syllabus of the C.I.E.H. Level 2 Award in Food Safety in Catering. A test follows the course & certificates are issued by the C.I.E.H. for successful candidates * The course is set in the context of the Care Act (2014), supports the Social Care Commitment and will help organisations meet the CQC Fundamental Standards.
|The course provides some knowledge for
NHS KSF: Core 3.2
The Care Certificate: Standard 8.1a
QCF: HSC 2029
The course is designed for all staff involved in the handling of food or supporting others to do so in any contexts. The course can be adapted for people with particular learning needs. E.g. catering projects.
By the end of the course learners
*If the C.I.E.H. accredited certificate is required the students can undertake a multi-choice examination paper at the end of this training and each student will receive a handbook. The CIEH 2015 costs are: £11.04 per person and this includes VAT.
- What is meant by Food Safety
- The terminology used in Food Safety
- The laws that apply to Food Handlers:
-Food Safety Act (1990)
-Food Hygiene (England) Regulations (2006)
- Hazards that commonly exist in cooking facilities - chemical and physical contamination
- How to effectively communicate to control the risk from allergens (Food Information Regulations 2014)
- The concept of food poisoning
- 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:
- How food handlers can impose a risk to food safety- The importance of personal hygiene and avoiding contamination-safe practice for handlers
- The principles of safe food storage-The importance of utilising appropriate storage conditions for different types of food
- The importance of cleaning and disinfecting food equipment and premises to ensure food safety
- The need for high standards for structure and equipment to promote good food hygiene
- The need for a management pack to ensure the high standards of hygiene. The Food Standards Agency 'Safer Food Better Business' is used
Assessment – Timing one hour
Please confirm at least 3 weeks in advance if you wish us to organise this examination at the end of this day. Kindly note those attending will need to provide the trainer with proof of their identity before sitting the examination.
Training methods utilised include: Tutor presentations, PowerPoint, Video presentation, Chalk & Talk, Small group work, Handouts, Energising activities