Level 2 Award Food Safety in Catering (CIEH) or (HABC)




Food Safety in Catering

The new National Occupational Standards reflect sector specific needs, therefore this course has been designed to address the food safety needs of the catering and hospitality sector.

The syllabus has the flexibility to enable training to be tailored to meet specific needs.

Overall, it enables employees to:

  • Take personal responsibility for following food safety procedures
  • Keep themselves clean and hygienic
  • Receive and store food safely
  • Prepare, cook and hold food safely

The course covers the following topics:

  • 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

The course is 6 hours duration and assessment is by a multiple choice question paper by the CIEH (Chartered Institute of Environmental Health) or the HABC (Highfield awarding body for Compliance). Work books, handouts, leaflets and DVD’s are included within the cost.


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