CIEH Level 2 Food Safety for Catering

Module 1 Introduction to Food Safety

• Definitions
• Food Safety - Benefits and Costs
• Food Poisoning - Symptoms
• Food Poisoning - "At risk" groups
• Summary

Module 2 Food Safety Hazards

• Physical and chemical contamination
• Causes of food poisoning
• Micro-organisms
• Common pathogenic micro-organisms

Module 3 Controlling the risks of bacterial contamination

• Introduction
• Multiplication of bacteria Spore forming bacteria
• High risk foods
• Cross contamination

Module 4 Taking Temperatures

• Checking temperatures
• Using a probe thermometer
• Taking and recording
• refrigeration temperatures

Module 5 Refrigeration cooling and the cold holding of food

• Chilled storage temperatures
• Safe methods of chilling cooked food
• Freezing and the safe storage of food of frozen foods
• Safe methods for defrosting food

Module 6 Cooking, hot holding and reheating of food

• Safe cooking temperatures
• Re-heating foods safely
• Hot holding
• Monitoring thetemperature of hot food

Module 7 Personal hygiene

• Hand washing
• Protective clothing
• Consolidation food handlers

Module 8 Principles of safe food storage

• Preservation of foods
• Date marking
• Safe food handling and
• Storage conditions
• Food allergies and intolerances

Module 9 Cleaning

• Definitions
• To clean or to disinfect?
• Cleaning in practice
• Cleaning schedules
• Washing facilities
• Dealing with waste

Module 10 Food Premises and Equipment

• Construction and equipment
• First aid equipment
• Common food pests
• Infestation and pest control

Module 11 The Law

• Introduction
• Role and powers of enforcement officers
• Penalties for non compliance
• Food handlers requirements
• Due diligence
• Summary