Cieh food safety - refresher award level 2

All candidates who have taken the CIEH Level 2 Awards in Food Safety are recommended to take a refresher course three years after completion.

• Refresh your knowledge of food safety
• Encourage best practice within the workplace

The course covers fundamental food hygiene knowledge for all food handlers and provides a recognised national standard which complies with the law that all food-handlers are trained in food hygiene matters.

Accreditation costs are included in the published course fees.

Learner & Entry Requirement: The course is tailored to meet the needs of those either already working in, or training to work in, food-handling jobs, e.g. catering, restaurants, hospitals, care-homes, food shops, pubs, markets and hospitality industries.

You will need to have previously completed a CIEH Level 2 Food Safety course in order to undertake this refresher course

When submitting results for the refresher qualification, the KAE must send copies of all the candidates' certificates and/or relevant batch results list together with the answer information sheets (AISs) and summary sheet. Results will not be processed without evidence of prior successful completion of the Level 2 Award in Food Safety in Catering / for Manufacturing / for Retail.

This Level 2 Award in Food Safety gives food-handlers the essential knowledge and understanding of good hygiene practice. It allows others to update their knowledge to comply with today's practise and updated legislation.

General & First Session: Please bring a pen, pencil and eraser and a packed lunch. KAE is unable to offer refunds for any materials, equipment or books if the course is subsequently closed.

Course Aim & Objective:

The refresher qualification covers the following topics:

• Responsibilities for food safety
• Personal hygiene
• The work environment
• Product safety

To give first-tier workers an appreciation of the fundamentals of good hygiene practice. To give you a better understanding, to update this knowledge and remind you how to work with food in a manner that prevents contamination and protects consumers from food poisoning. You should also gain an understanding of the prevention of food poisoning, the importance of checking deliveries, stock rotation, monitoring, recording and reporting.

At the end of the course, each of you should be able to:

• Understand prevention of food poisoning
• Identify signs of pest infection
• Check deliveries
• Monitor, record and report any findings to manager
• Keep food safe and free from any harm.

Assessment:

Candidates are assessed by objective tests of 30 multiple-choice questions, available in fifteen languages. The examination comprises 30 multiple choice questions, with a pass mark of 20/30.

We will recognise and record your progress and achievement through attainment of the following course goals:

• To understand the terminology used in food safety.
• To be able to describe in general terms the requirements of the of current regulations.
• Understand the concept of food hazards, how the risk of food poisoning can be contained.
• To be aware of the risks that food handler can impose to food safety.
• Explain risks associated with under-cooking, re-heating foods.
• To recognise the need for high standards for structure and equipment to promote good hygiene in food premises.

Progression:

Train for another qualification in health and safety or environmental protection or progress to the next level in food safety. CIEH Level 3 Award in Food Safety

Course Syllabus:

Bacteriology, prevention of food contamination, food poisoning, personal hygiene, premises, equipment and pest control, cleaning, disinfection and legislation.