CIEH Level 2 Award in Food Safety
(for people with Mental Health needs)

The Food Safety (General Food Hygiene) Regulations 1995 stipulates that all food handlers must be trained in food hygiene to a level that is appropriate to their job.

This course is specifically designed for people with Mental Health needs who are working in catering or who wish to seek work in catering.

The tutor has considerable knowledge and experience of working with and training this service user group in a catering setting and is sensitive to the challenges that are commonly presented.

The course is accredited by the Chartered Institute of Environmental Health (CIEH)
Learners who pass the CIEH at the end of the day are issued with a certificate and those who do not are issued with a certificate of attendance by Norman Mark Training.

Learning objectives:

By the end of the course learners should be able to understand:

• The terminology used in food safety
• The laws that apply to food handlers
• The concept of food poisoning 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
• How food handlers can impose 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 food hygiene

Course content:

The course follows the syllabus of the C.I.E.H. Level 2 Award in Food Safety in Catering syllabus, the content of which is as follows:

• Introduction to Food safety
• The Law
• Food safety hazards
• Taking temperatures
• Refrigeration, chilling and cold holding of foods
• Cooking, hot holding and re-heating of foods
• Food handlers
• Principles of safe food storage
• Cleaning
• Food premises and equipment

*If the Institute of CIEH accredited certificate is required the students can undertake a multi-choice examination paper at the end of this training and each student will receive a handbook. There is an additional fee of £12.89 per learner for this service. This test lasts approx. 1 hour.

Please confirm at least 3 weeks in advance if you wish us to organise this examination at the end of this day

Working methods:

The training methods used on this course are varied and are adapted to reflect the learning needs of the attendees. This will include flexible start and finish times as well as breaks.

The trainer will acknowledge how food hygiene takes a little more time and effort and demonstrate understanding of how personal difficulties can make good food hygiene a bit of a chore. e.g. Tiredness, restlessness, poor concentration, the effects of medication, hearing voices, financial difficulties etc.

• Tutor presentations
• Slide presentation
• Video
• Flip chart work
• 'Chalk and talk'
• Discussion
• Warm up exercises and icebreakers
• Syndicate exercises in small groups
• Fun activities

CP180/5.9