CIEH/HABC Level 2 Award in Food Safety

Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Restaurants

•    Pubs

•   Supermarkets

•   Retail outlets

•   Food and drink manufacturers

•   Hospitals

•   Care and Nursing homes

•   Schools

•   Prisons

•    What subjects are covered?

•    Legislation

•    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

Learning outcomes

Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers. Refreshment of this qualification is recommended at least every three years.