This CIEH qualification will benefit anyone working in a situation where food is prepared, cooked and served. It is relevant to all catering operations; for example, pubs, hotels, restaurants, travel, contract catering, fast-food outlets, in hospitals, care and nursing homes, schools, prisons and armed forces.

2012 rates from £20 per delegate

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. 
The candidates are assessed by an examination paper consisting of 30 multiple choice questions to be completed in one hour under examination conditions.