The new CIEH Level 1 awards are 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. Also popular with newsagents, off-licenses and other retail operators needing a basic understanding of food safety.
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.

• Introduction to food safety
• The law
• Basic Microbiology
• Food safety hazards
• Taking temperatures
• Refrigeration, chilling and cold holding of foods
• Cooking, hot holding and re-heating of foods
• Food handlers
• Cleaning
• Principles of safe storage
• Food premises and equipment
• Pest Control

A thirty question, multiple choice question paper will conclude the course. Pass mark 20/30 
QCA accredited

C.I.E.H. Level 3 Award in Supervising Food Safety in Catering

Appropriate for supervisors who have day to day responsibility to equip them with the knowledge, understanding and practical expertise to implement, maintain and monitor good food hygiene procedures. This course will also cover the requirements of HACCP and therefore help companies to demonstrate compliance with Regulation (EC) 852/2004.
The course consists of 18 hours instruction over three days. Some activities will require independent or group research and the presentation of material.
Suitable for Unit Managers, Supervisors and Sous Chefs.

Course Content

General introduction to food hygiene
Legislation
Applying and monitoring good hygiene practice
Temperature control
Workplace and equipment design
Waste disposal, cleaning and disinfection
Pest control
Personal hygiene standards of staff
Contribution to staff training
Implementation of food safety management procedures
Food safety management toolsCandidates are required to sit a 2 hour written examination on the last day of the course. Successful candidates receive a certificate from the Chartered Institute of Environmental Health.

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 Food Safety Legislation. Maximum penalty £20,000 and may also incur a prison sentence
• Loss of business, livelihood or employment
• Loss of professional and personal reputation