CIEH Level 3 Award Food Safety in Catering / Manufacturing / Retail

Target Audience:
This course is suitable for staff with a supervisory responsibility. It is vital they are equipped with both the knowledge and confidence to do their job effectively. Changes in legislation from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility.

For those working in all food businesses at a supervisory level.

The Objectives / Learning Outcome:
This course concentrates on the first principles of good food practice. It covers the things you need to do to ensure that the food you make, serve or sell is perfectly safe to eat.

Course Details:
There is a maximum of 12 places available.
Validation of Certification: 3 years.
Course Duration: 3 days.

Course Content:

• Legislation
• Supervisory management
• Temperature control
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others

Course Materials:
All students will receive a course book, and certificates will be forwarded upon successful completion of the course.

Course Assessment:
The candidates are assessed by an examination paper consisting of 60 multiple choice questions to be completed in two hours under examination conditions. Candidates who achieve between 40-50 correct answers will pass the examination and receive a pass certificate.

Approval Number: 57/100

Important:
This food safety training is ideal for individuals working in food and other food-related establishments to provide them with adequate knowledge of the principles revolving around Hazard Analysis and Critical Control Points (HACCP). This training course needs to be supported by appropriate regular training by managers and supervisors. This course is in no way designed to be a quick fix but will help towards implementing a safe food environment.