Food Hygiene Level 2

Context

This qualification is relevant to all catering, food retail, and food manufacturing operations, for example pubs, hotels, restaurants, travel, contract catering, fast food outlets, in hospitals, care homes, nursing homes, prisons, and armed forces.

Validity of Award

36 months.

Length of Course

6 hours

Syllabus

• terminology used in food safety
• current legislation, and laws that apply
• the concept of food hazards, and how the risk of food poisoning can be contained
• how to take product and equipment temperatures
• how a reduction in storage temperature will minimise bacterial multiplication
• the importance of high temperatures in the supply of safe food
• that food handlers can pose a risk to food safety
• the importance of utilising appropriate storage conditions for different types of food
• the importance of cleaning in food premises
• need for high standards for structure and equipment to promote good hygiene in food premises

Assessment

Multiple choice examination marked by the CIEH (Chartered Institute of Environmental Health)

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