PSNA Basic Food Safety
CIEH Level 2 Award in Food Safety in Catering

This is a one-day basic Food Safety course designed for anyone who is involved in food preparation, cooking or handling. This would include kitchen and front of house staff. Delegates will not need to have undertaken any previous Food Safety training.
Course Aims and Objectives	Course Programme
By the end of the course delegates will be able to: State the benefits of good Food Safety and the costs of poor Food Safety Define the terms 'Food Safety' and 'food poisoning' Explain the key aspects of basic microbiology List the four main food hazards and describe how they can cause harm to the customer State the main Food Safety controls required at each stage of the food handling operation and explain how they are used to control the main food hazards Prepare safe food in compliance with the law	Introduction to Food Safety Food Safety Hazards Physical Hazards Chemical Hazards Allergenic Hazards (Food Allergies) Biological Hazards - Bacteria and Food Poisoning Food Safety Controls Time and Temperature Controls at each stage of the food handling process Cross Contamination Food Handlers Cleaning Pest Control Legislation and HACCP
Assessment
Multiple-choice exam at end of course.