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CIEH Level 2 Award in Food Safety in Catering

Fundamental food hygiene knowledge for all food handlers, meeting legal requirements


         

Outline programme

The qualifications cover the following topics:

  • Legislation
  • Food safety hazards
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Food handling
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment
  • Qualification information


Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Course duration: One day programme

Assessment method: Multiple choice examination

QCA Accredited

Suggested progression on completion:

CIEH Level 3 Award in Supervising Food Safety in Catering

 


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