CIEH Level 3 Award in Supervising Food Safety (Retail, Catering or Manufacturing)

Food safety issues have a high profile and are often subject to media attention. They include outbreaks of food poisoning, contamination and production failures. Food safety law requires businesses to train staff, effectively control hazards and develop documented food safety management systems.

Course objectives/key benefits:

On completion delegates will:

• Understand the requirements for food safety and hygiene
• Apply systematic control in the workplace
• Understand hazard analysis and hazard control allowing food safety to be achieved

Who the course is aimed at:

Supervisors or managers of small businesses, in catering, or food production environments.

Course content:

Day 1: Introductions

• Food safety hazards
• Managing food safety
• Food law

Day 2: Bacteriology

• Food borne illness
• Personal hygiene
• Food preservation

Day 3: Food storage and temperature control

• Temperature Control
• Design of equipment and premises
• Cleaning and disinfection
• Pest control

Day 4: Revision session

• 60 question multiple choice exam leading to the Level 3 Award in Supervising Food Safety from the CIEH.

Course tutor:

Lesley Bojko or Dr Rosemarie Pearson

Training method:

Interactive Workshop.

Course outcome/qualification:

CIEH Level 3 Award in Supervising Food Safety (Retail, Catering or Manufacturing).

Pre-requisite knowledge/qualification:

• Basic knowledge of food hygiene
• Ability to understand technical aspects of food safety and apply them to business practice
• Level 2 Award in Food Safety

Recommended follow-up courses:

• Level 4 Award in Managing Food Safety
• Intermediate Certificate in Applied HACCP Principles