Basic Food Hygiene
Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems involved. They will have the confidence and expertise to deliver quality food safely to customers.
This qualification is equivalent to the foundation level certificate and will replace the current CIEH Foundation Certificate in Food Hygiene.
Refreshment of this qualification is recommended at least every 3 years.
Course content
· Legislation and best practice
· 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
Methods of delivery:
At the end of the course there will be a 30-question multiple-choice examination paper, which may be conducted orally. Candidates achieving 20 or more correct answers will be awarded the CIEH Level 2 Award in Food Safety.
Learning outcomes:
· Delegates will be made aware of current legislation and responsibilities
· To be responsible for preventing bacterial & physical food contaminants
· To understand cross contamination and ways to prevent it
· To recognise the importance of personal hygiene
· To be responsible for preventing access of pests
· To understand the HACCP system in operation and their role
Pre-training requirement:
Delegates should familiarise themselves with the food preparation working environment.
Who should attend?
Those responsible for food preparation, handling or provision of safe food.
Related courses:
Health and Safety
Fire Awareness
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