The CIEH Introductory Certificate in Food Safety Level 2

The CIEH Introductory Certificate in Food Safety Level 2

Is Your Workplace Prepared?

Did you know that around 20% of the UK population develop gastroenteritis each year (Fit for Work, NHS Choices) and this does not include other D&V illnesses such as the Norovirus or food poisoning?

Symptoms can last one to seven days and an employee should not return to work until two days from the last symptom.

This can be a massive loss to a workforce, the illness can be spread to team members and clients and if the organisation is found to be at fault claims can be made and costs can be high.

Wherever food is served, it is important to demonstrate the highest standards of food preparation, handling, storage and serving.

The CIEH Introductory Certificate Food Safety course is designed with this in mind and complements the guidelines issued by the Food Standards Agency (FSA). This course is designed for:

  • Anyone preparing or cooking food for consumers
  • Individuals wishing to refresh previously learned skills and knowledge
  • Businesses looking to provide staff development to food employees
  • Self-employed, food-based small business owners

Upon successful completion of this qualification, candidates will be equipped with a background and understanding of the importance of good food preparation and be able to confidently identify and control food safety hazards in their own workplace.

What’s more, employers can book this course for their employees and rest assured that not only have they fulfilled their legal responsibility but that this training will provide employees with the knowledge and skills to work safely and provide evidence to demonstrate compliance with CQC key lines of enquires and Ofsted regulations.

What's Covered?

Introduction to Food Safety

  • Definitions
  • Food Safety-Benefits and Costs
  • Food Poisoning-Symptoms
  • Food Poisoning – “at risk” groups

Food Safety Hazards

  • Physical and chemical contamination
  • Causes of food poisoning
  • Micro-organisms
  • Common pathogenic micro-organisms

Controlling the risks of bacterial contamination

  • Introduction
  • Multiplication of bacteria Spore forming bacteria
  • High risk foods
  • Cross contamination

Taking Temperatures

  • Checking temperatures
  • Using a probe thermometer
  • Taking and recording
  • Refrigeration temperatures

Refrigeration cooling and the cold holding of food

  • Chilled storage temperatures
  • Safe methods of chilling cooked food
  • Freezing and the safe storage of frozen foods
  • Safe methods for defrosting food

Cooking, hot holding and reheating of food

  • Safe cooking temperatures
  • Re-heating foods safely
  • Hot holding
  • Monitoring the temperature of hot food

Personal hygiene

  • Hand washing
  • Protective clothing
  • Consolidation food handlers

Principles of safe food storage

  • Preservation of foods
  • Date marking
  • Safe food handling and storage conditions
  • Food allergies and intolerances

Cleaning

  • Definitions
  • To clean or disinfect?
  • Cleaning in practice
  • Washing facilities
  • Dealing with waste

Food Premises and Equipment

  • Construction and equipment
  • First aid equipment
  • Common food pests
  • Infestation and pest control

The Law

  • Introduction
  • Role and powers of enforcement officers
  • Penalties for non-compliance
  • Food handlers requirements
  • Due diligence
  • Summary

Note:

This course can be delivered as a half-day refresher/awareness course. The certification displaying the course content will demonstrate how National Occupational Standards have been met.

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new online courses.

Did you know, we now offer an online food safety course?