CIEH food hygiene training and certificates range from the basic food safety certificate (level 1) to advanced food safety and hygiene for supervisors and managers. 

All Training Matters currently delivers courses in:

·         Level 1 Award in Food Safety Awareness

·         Level 2 Award in Food Safety in Catering (the most popular & commonly requested course)

·         Level 2 Award in Food Safety for Manufacturing

·         Level 2 Award in Food Safety for Retail

·         Level 3 Award in Supervising Food Safety in Catering

The new CIEH Level 1 award in Food Safety is suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff.

It is a half-day course and covers Food Safety, Personal Hygiene, Cleaning and Contamination.

The Examination paper consists of 15 multiple choice questions, to be completed under examination conditions.

The Level 2 in Food Safety is ideal for all those requiring food hygiene training for industry.  It is a one-day course designed to cover the minimum requirement for anyone involved in, or connected with, the handling of food and beverages.

·         The causes and prevention of food poisoning

·         Food storage and handling

·         Basic Microbiology

·         Personal Hygiene

·         Cleaning and Disinfection

·         Pest control

·         Design and Construction of Premises and Equipment.

·         HACCP

A thirty question, multiple choice question paper concludes the course. Pass mark 20/30

QCA accredited

CIEH Level 3 Awards in Food Safety

·         CIEH Level 3 Award in Supervising Food Safety in Catering

·         CIEH Level 3 Award in Food Safety Supervision for Manufacturing

·         CIEH Level 3 Award in Food Safety Supervision for Retail

In line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.

Who needs this qualification?

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

Why is this training important?

Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Learning outcomes

·          Ability to implement and supervise a food safety management system

·         Understand food safety procedures

·         Understand the concept of food hazards and the risks associated with them

·          Understand the terminology with respect to supervising food safety

·         Understand the techniques involved in controlling and monitoring food safety

·         Appreciate the risks linked to cross contamination

·         Understand the role temperature has to play in the control of food safety

·         Appreciate the importance of supervising high standards of cleanliness in food premises

Facts

Duration: Three-day programme
Assessment: Multiple choice examination
Ofqual Accredited: Yes
Ofqual qualification reference:
Catering - 500/5475/2
Retail - 500/5320/6
Manufacturing - 500/5092/8 
Prerequisite: Recommended understanding and knowledge of basic food hygiene – ideally the CIEH Level 2 Award in Food Safety taken within the last three years. Candidates who have already achieved the CIEH Level 3 Award in Implementing Food Safety Management Procedures need only attend two of the remaining units of training and pass the multiple choice question examination to gain this award.
Suggested progression: CIEH Level 4 Awards in Food Safety

For The Record

Your obligations / legal requirements:

·         Produce food that will not harm or injure the consumer

·         Use a hazard analysis (safe food) system.

·         Maintain appropriate temperature controls

·         Keep records

·         Train staff in safe food handling practice

·         Maintain high standards of hygiene, both personal and within food preparation areas

·         Organise cleaning routines and provide resources to achieve an acceptable standard

·         Control pest infestation

·         Arrange appropriate storage and disposal systems for refuse and waste

Costs of Negligence:

·         Death and ill health (civil action by injured parties)

·         Prosecution for contraventions of the Food Safety Legislation.
 (Maximum penalty is now set at £20,000 and may also incur a prison sentence)

·         Loss of business, livelihood or employment

·         Loss of professional and personal reputation