CIEH Level 2 Award in Food Safety in Catering 1-Day: £70.50 including tuition and examination fees, refreshments, and VAT

Course Dates 2007

This syllabus has been prepared with the proprietor/manager’s needs in mind and is therefore rather more extensive than what is required for the examination. It draws on the Intermediate syllabus for hazard analysis and a better understanding of what makes bacteria tick. SYLLABUS / PROGRAMME Assemble/administration Introduction What is hygiene? The costs of poor food hygiene. Benefits of good hygiene Food poisoning. Symptoms. Causes Food poisoning bacteria. Food borne disease Incidence of food poisoning Basic Bacteriology Characteristics of bacteria. Requirements for growth Food. Moisture. Temperature. Time. Spore-formers Life cycle of a bacteria population Sources, routes and vehicles of contamination Safe Catering Breaking the food poisoning chain. Protecting food from contamination. Preventing the multiplication of bacteria Destroying bacteria in food. Personal hygiene Staff training Hazard analysis The Hygiene Environment Storage and temperature control of food: dry goods, chillers, and freezers. Thawing poultry. Design and construction. Services. Cleaning and disinfection Pest control: common pests, signs of infestation, prevention Legislation Food Safety Act 1990, Food Hygiene Regs 1995. Powers of the EHO. Staff training. Penalties At the end of the course there is a 30-question multiple choice paper to be completed in sixty minutes. A pass mark is 20. We provide an attendance Certificate on the rare occasions that a candidate does not reach the pass mark.