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Level 2 Award in Food Safety in Catering |
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Course Overview
This QCF accredited course offers an insight into the fundamentals of food hygiene including identifying catering hazards and risks that could lead to food poisoning.
Who is it for?
The course is suitable for anyone who is involved in the preparation, cooking or serving of food in the catering industry. It will benefit those working in restaurants, hotels, or organisations such as nursing homes, schools and hospitals.
Topics covered:
- Food poisoning
- Food safety hazards
- Temperature
- Refrigeration, chilling and cold holding
- Cooking, hot holding and re-heating of foods
- Personal hygiene
- Cleaning and disinfection
- Safe food storage
- Food premises and equipment
- Legislation
Course Objectives
By the end of the course the delegate will have a greater understanding of the measures required to restrict contamination and the outbreak of food poisoning in catering.
Assessment
Delegates take a multiple-choice exam and successful delegates receive a CIEH certificate.
Duration
6 hours (normally 1 day).
This course can be run in-house for up to 15 delegates.
More information
Courses
- CIEH Level 1 Award in Food Safety Awareness in Catering
- CIEH Level 1 Award into Induction into Food Safety in Manufacturing
- CIEH Level 1 Award in Food Safety Awareness for Retail
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