Course Aims
This qualification will benefit anyone working in a situation where food is prepared, cooked and served. It is relevant to all catering operations – for example pubs, hotels, restaurants, travel, contact catering, fast-food outlets, in hospitals, care and nursing homes, schools, prisons and armed forces
Course Duration
This Level 2 course is 6 hours, but the start time is flexible to suit your requirements.
Course Content
Successful completion of the training programme and assessment will enable candidate to:
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 current regulations
The concept 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 reduce 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 the 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.
Course Certification
The candidates are assessed by an examination paper consisting of 30 multiple choice questions to be completed in 1 hour at the end of the course.
Fees
The course price is from £295 per group of 8 persons. Extra persons attending the course will be charged at £25 per person. This includes food hygiene book, course materials and in house certificate. CIEH Certification is an additional £10 per candidate
Feedback about this course
"It was really good – top marks!"
- Waterlooville, November 2007
"The trainer conducted the course in an interesting way"
- Liss, April 2008