CIEH Level 2 Awards in Food Safety

The course covers the following topics:

The Importance of Food Hygiene

• The food handler's role

• The role of supervisors, managers & food business owners

Microbiology & illness

• Food-borne illnesses

• Basic bacteriology

• High risk foods

Contamination & prevention of illness

• Contamination of food

• Temperature control

• Spoilage & preservation

Personal hygiene

• Clothing & dress

• Hand hygiene

• Illness & injuries

Cleaning & disinfection

• Cleaning, disinfection & sanitizing

• Cleaning methods & routines

• Food safety & cleaning products

Food Pests

• Contamination by pests

• Pest controls

Premises & equipment

• Construction of food premises

• Services, layout, design & equipment

Food safety control

• Food safety law

• Individual responsibilities

• Simple HACCP principles