Level 2 Award in Food Safety (Catering, Manufacturing or Retail)
Course description
This course is accredited by the Chartered Institute of Environmental Health (CIEH) and is designed for all food handlers. No prior knowledge is required. Managers, owners of food businesses and supervisors will also find the course useful but may need to consider enrolling on the Level 3 and/or Level 4 courses. Summary of course syllabus
The course typically takes place over a single day (other options are possible) and concludes with a multiple-choice examination. This may be written or conducted orally.
- General introduction
- Food Bacteriology
- Food poisoning
- Prevention of contamination
- Personal hygiene
- Temperature control
- Premises & equipment
- Pest control
- Cleaning & disinfection
- Legislation including reference to “due diligence” & HACCP
What skills will candidates acquire? Successful completion of the course and examination will enable candidates to: - Describe the symptoms & main causes of food poisoning
- Describe the characteristics of bacteria and their potential to cause disease & spoil food
- Describe methods of preventing food poisoning
- Demonstrate the need for high standards of personal hygiene
- Demonstrate the need for high standards of hygiene in food premises
- Describe the fundamental requirements of food safety law
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