Food Safety Training

CIEH (New) Level 1 Awards in Food Safety

An Introduction to food hygiene

Overview:
The new CIEH Level 1 awards in food safety are run as half-day courses, suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff.

Outline Programme:

Food Safety (food hygiene, hazards, responsibilities)
Personal Hygiene
Cleaning
Contamination

Qualification information:
Course duration: Half day course
Assessment method: Multiple Choice examination

Suggested progression on completion:

CIEH Level 2 Award in Food Safety in Catering

CIEH Level 2 Awards in Food Safety

Fundamental food hygiene knowledge for all food handlers

Overview:
Training providers have identified a growing need to make learning more relevant to specific business environments to increase effectiveness. These new qualifications are required to address new National Occupational Standards reflecting sector-specific needs. In line with this demand, the CIEH Level 2 Awards in Food Safety have been designed to address the food safety needs of the catering, manufacturing and retail sectors.

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: Yes

Suggested progression on completion:

CIEH Level 3 Award in Supervising Food Safety in Catering

CIEH Level 3 Awards in Food Safety

For those working in all food businesses at a supervisory level

Overview:
Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Outline programme:

The qualification covers the following topics:
Legislation
Supervisory management
Temperature control (chilling, cooking)
Cleaning
Contamination control
Applying and monitoring good hygiene practices
Implementing good food safety procedures
Contributing to the safety training of others

Qualification information:
Designed for: Managers and supervisors in medium and large manufacturing or catering businesses.
Course duration: Three day programme
Assessment method: Multiple choice examination
QCA Accredited: Yes
Level: New Level 3