Level 2 Food Safety for Manufacturing

CIEH & RSPH Course Overviews

CIEH Syllabus
  • Introduction to food safety
  • The law
  • Food safety hazards
  • Temperature controls
  • Heat processing of foods
  • Food handlers
  • Principles of safe food storage
  • Cleaning
  • Food premises & equipment
RSPH Course Overview
  • Personal responsibility for food safety
  • How to keep him/herself clean and hygienic
  • How to keep the working area clean & hygienic
  • How to keep the product safe
Awarding Bodies
Clients may choose from the following:
  • The Chartered Institute of Environmental Health (CIEH)
  • The Royal Society for Public Health (RSPH)
  • The assessment method for both awarding bodies is a 30 question multiple choice examination
Who should attend?
  • All food handlers in food manufacturing operations
  • From 4 – 12 delegates per course
Benefits to your organisation
  • To provide course members with a knowledge of the fundamentals of good food hygiene practice & to help food businesses to fulfil their legal obligations for the training of food handlers
Course Duration
  • 1 day incl. 30 min multiple choice exam

This course is normally delivered on-site and ‘in-house’