Level 2 Award in Food Safety for Catering

What our clients said about the course:

“I believe I have gained a stronger awareness in food safety and handling and feel I am more confident in the kitchen.”

“Very informative!”

“Relaxed, enjoyable and informative.”

“The variety of teaching methods was excellent!”


Food hygiene and safety training providers have identified a growing need to make food safety learning more relevant to specific business environments to increase effectiveness. Reflecting sector-specific needs these food safety qualifications are required to address new National Occupational Standards. In line with this demand, the CIEH Awards in Food Safety have been designed to address the food safety and hygiene needs of the catering and manufacturing industries.

Employees who handle food will gain an understanding of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safety to customers. Refreshment of this qualification is recommended at least every 3 years via the CIEH Food Safety Refresher course.

The course is aimed at anyone working in a catering or manufacturing or retail setting where food is prepared, cooked and handled or served including; Pubs, Hotels, Restaurants, Retail, Contract Catering, Hospitals, Care and Nursing Homes, Schools, Prisons, Fast Food Outlets, Factories, Warehouses.

Successful completion of the training programme and assessment will enable candidates to understand:
• The terminology used in food safety
• The laws that apply to food businesses and food handlers, and should be able to describe, in general terms, the requirements of the current regulations
• The concepts 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
• The need for high standards for structure and equipment to promote good hygiene in food premises