The CIEH Level 2 Award in Practical Food Safety for Catering has been developed to provide learners with the knowledge and understanding and the skills required to operate safely within food handling environments. It is specifically for those employed or wishing to be employed in the catering and hospitality sector.
Overview
Successful completion of this training programme and assessment will enable candidates to understand:
- the terminology used in food safety
- the laws that apply to food businesses and food handlers, and should be able to describe, in general terms, the requirements of the current regulations
- the concepts of food hazards and 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
- that food handlers can pose a risk to food safety
- the importance of utilising appropriate storage conditions for different types of food
- the importance of cleaning in food premises
- the need for high standards for structure and equipment to promote good hygiene in food premises
Outline programme
This qualification covers the following topics:
- an introduction to food safety
- the law
- food safety hazards
- taking temperature
- refrigeration, chilling and cold holding of foods
- cooking, hot holding and re-heating of foods
- food handlers
- principles of safe food storage
- cleaning
- food premises of equipment
In addition, learners will also be expected to be able to demonstrate:
- effective personal hygiene practices, for example use of protective clothing, dealing with personal illnesses, cuts and wounds
- an effective hand-washing technique
- how to keep the work area and equipment clean and tidy to include waste disposal and methods of cleaning and disinfection
- temperature monitoring procedures
- safe preparation and serving practices to include the selection of suitable utensils and equipment, controlling the risks associated with high-risk foods, the separation of raw and high-risk food.
Qualification information
Designed for: catering students and food handlers who prepare open- high-risk foods
Course duration: One day (10 guided learning hours) of theory plus 30 guided learning hours of food safety practice including a practical assessment.
Assessment method: 30 MCQ examination paper plus a practical assessment
Ofqual accredited: Yes
Ofqual code: 600/0473/3
QCF units: k/600/1009
QCF credits: 4
Level 2
Prerequisite: None
Suggested progression on completion: CIEH Level 3 Award in Supervising Food Safety in Catering
Resources for trainers
Trainers’ Guide, including CR-ROM containing assessment sheets