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CIEH Level 2 – Food Safety for Catering

5( 2 REVIEWS )
134 STUDENTS
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Overview

If your work requires that you prepare and handle food, you will need to learn the best practices in food safety. The Level 2 – Food Safety for Catering is designed for food handlers and the legal obligation they are under to ensure appropriate food safety practices are adhered to at all times. Whether you work in a hotel, restaurant, takeaway, café or food outlet food handlers must understand what it means to maintain food safety when it comes to preparing, handling and selling food. Gain a clear understanding of food safety principles, maintaining hygiene and safety measures when working close to and directly with food.

The Level 2 – Food Safety for Catering course introduces learners to food safety regulations, food safety hazards, food cleaning, preventing contamination, refrigeration and cooling, cooking and re-heating of foods and storing food.

The Food Safety Act was introduced in 1990 to protect customers and ensure no harm is caused within a food establishment. Individuals will need to comply with food safety regulations when working in multiple roles within the food industry. The course will be helpful to individuals who want to gain confidence and demonstrate their skills when handling food directly in their role within a food establishment. The Level 2 – Food Safety for Catering certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.

Why consider 1Training?

As improvements and advancements are made in technology, online courses are no longer just conventional means of studying at affordable costs. In many aspects online training offers superiority to traditional learning. There is an effectiveness and convenience that traditional learning cannot provide. The overall convenience and flexibility makes it a superior learning method.

1Training offers the most convenient path to gain an internationally recognised qualification that will give you the opportunity to put into practice your skill and expertise in an enterprise or corporate environment. You can study at your own pace at 1Training and you will be provided with all the necessary material, tutorials, qualified course instructor and multiple free resources which include Free CV writing pack, Nus Discounted Card, Free career support and course demo to make your learning experience enriching and more rewarding. 

What will I learn?

  • Gain a clear understanding of the best food safety practices in the industry.
  • Learn how to take personal responsibility for food safety.
  • Learn the correct procedures to maintain a hygienic work environment.
  • Maintain a high standard of food safety to protect the customer’s health.
  • Learn how to maintain the reputation of the business.
  • Learn why it is important to keep the food establishment clean and healthy.
  • Learn about food contamination and how to prevent it.
  • Learn how to keep equipment clean.

Access Duration

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

Who is this Course aimed at?

  • Caterers
  • Kitchen staff
  • Restaurant staff
  • Fast-Food Outlet staff
  • Café staff
  • School Cafeteria Cooks
  • Hotel Chefs

Entry Requirement

  • The course is suitable for all levels of employees, supervisors and managers who work with and directly handle food
  • Anyone with an interest in food hygiene and safety

Method of Assessment

At the end of the Level 2 – Food Safety for Catering you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.

Certification

Those who successfully complete the course will be awarded the Level 2 Certificate in Food Safety for Catering by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

Awarding Body

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all. 

Progression and Career Path

Once you successfully complete the Level 2 – Food Safety for Catering you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com. The certification will enable employees in the capacity of junior and senior workers, including Supervisors and Managers to gain high earning positions within the industry.

  • Hotel Chef – £7.47 per hour
  • Catering Supervisor – £8.03 per hour
  • Restaurant Cook – £7.54 per hour
  • Cafeteria Worker – £6.73 per hour

Others jobs you can get

  • Kitchen staff
  • Hospital Cafeteria staff
  • School Cafeteria Staff

 Other Benefits

  • Written and designed by the industry’s finest expert instructors with over 15 years of experience
  • Repeat and rewind all your lectures and enjoy a personalised learning experience
  • Gain access to quality video tutorials
  • Unlimited 12 months access from anywhere, anytime
  • Save time and money on travel
  • Learn at your convenience and leisure
  • Eligible for a NUS discount card
  • Free Career Support Service
  • 25% Discount on personal Statement and covering letter writing service
  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only)
Course Curriculum Total Units : 63
1: Introduction To Food Safety
1.1 Definitions
1.2 Food safety – benefits and costs
1.3 Food poisoning – symptoms
1.4 Food poisoning – ‘at risk’ groups
1.5 Consolidations
2: Food Safety Hazards
2.1 Introduction
2.2 Physical and chemical contamination
2.3 Causes of food poisoning
2.4 Micro-organisms
2.5 Common pathogenic micro-organisms
2.6 Consolidation
3: Controlling The Risks Of Bacterial Contamination
3.1 Introduction
3.2 Multiplication of bacteria
3.3 Spore forming bacteria
3.4 High risk foods
3.5 Cross contamination
3.6 Consolidation
4: Taking Temperatures
4.1 Introduction
4.2 Checking temperatures
4.3 Using a probe thermometer
4.4 Taking and recording refrigeration temperatures
4.5 Consolidation
5: Refrigeration, Cooling And Cold Holding Of Foods
5.1 Introduction
5.2 Chilled storage temperatures
5.4 Freezing and the safe storage of food of frozen foods
5.5 Safe methods for defrosting food
5.6 Consolidation
6: Cooking, Hot Holding And Re-heating Of Foods
6.1 Introduction
6.2 Safe cooking temperatures
6.3 Re-heating foods safely
6.4 Hot holding
6.5 Monitoring the temperature of hot food
6.6 Consolidation
7: Food Handlers
7.1 Personal hygiene
7.2 Hand washing
7.3 Protective clothing
7.4 Consolidation
8: Principles Of Safe Food Storage
8.1 Introduction
8.2 Preservation of foods
8.3 Date marking
8.4 Safe food handling and storage conditions
8.5 Food allergies and intolerances
8.6 Consolidation
9: Cleaning
9.1 Introduction
9.2 Definitions
9.3 To clean or to disinfect?
9.4 Cleaning in practice
9.5 Cleaning schedules
9.6 Washing facilities
9.7 Dealing with waste
9.8 Consolidation
10: Food Premises And Equipment
10.1 Introduction
10.2 Construction and equipment
10.3 First aid equipment
10.4 Common food pests
10.5 Infestation and pest control
10.6 Consolidation
11: The Law
11.1 Introduction
11.2 Role and powers of enforcement officers
11.3 Penalties for noncompliance
11.4 Food handlers requirements
11.5 Due diligence
11.6 Consolidation
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