Cleaning Food Premises - Level 2

Cost: £50

Dates: 25 April 2012

This qualification has been designed to provide an essential introduction to the hazards associated with cleaning in food premises and how to control the risks involved to help prevent harm being caused.

Under Regulation (EC) No. 852/2004 on the hygiene of food stuffs Annex II, food business operators are required to:

  • keep food premises clean and maintained in good repair and condition
  • ensure that any articles, fittings and equipment which come into contact with food are effectively cleaned and, where necessary, disinfected with sufficient frequency to avoid any risk of contamination.

By the end of the course, attendees will understand:

  • the importance of cleaning in food premises, identify hazards and describe controls to reduce risk.
  • the need for proper preparation before commencing cleaning operations in food premises, from storage to personal hygiene.
  • the range of options available in the methods and materials for cleaning and outline the controls that can be implemented to prevent contamination and cross-contamination and facilitate cleaning.
  • the importance of measuring the impact of the cleaning undertaken in food premises.

Assessment is by multiple choice examination, and the course leads to the CIEH Level 2 Award in Cleaning Food Premises.

In association with

Ecolab  

Holbeach enquiries and information:

holbeach@lincoln.ac.uk

+44 (0)1406 493000

National Centre for Food Manufacturing website