Categories: CIEH Courses ,  Food and Drink ,  Food Hygiene & HACCP

Level 3 Award in Supervising Food Safety in Catering, Retail and Manufacturing

Who Should Attend?
This course has been re-designed in order to be more relevant to specific business environments and will benefit anyone working in a supervisory position where food is prepared, cocked and served. It is relevant to all catering operations, retail food outlets and food manufacturing and processing businesses. This qualification is well respected by both the authorities and employers. It is also appropriate for those who are considering progressing on to the Level 4 Award in Food Safety in Catering or Manufacturing.

Course Content
Introduction to food safety and what's in the news
Legislation
Applying and monitoring good hygiene practice
Temperature control
Workplace and equipment design (catering and manufacturing syllabuses only)
Waste disposal, cleaning and disinfection
Pest control
Personal hygiene of staff
Contribution to staff training
Implementing of food safety management procedures (catering & manufacturing syllabuses only)
Food safety management tools (catering & manufacturing syllabuses only)

Benefits of the Course
On completing this course candidates will understand the:
Terminology used in respect of supervising food safety procedures
Supervisor’s role in ensuring compliance with UK and EU food safety legislation
Concept of contamination and the risks it imposes on food safety
Role temperature plays in the control of food safety
Importance of good workplace and equipment design to ensure food safety (catering & manufacturing syllabuses only)
Importance of supervising high standards of cleanliness in food premises
Importance of good pest control practice
Need for high standards of personal hygiene
Importance of being able to contribute to staff training
Principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system
Implementation of a food safety management system, such as the FSA’s Safer Food, Better Business
Role of the supervisor in auditing procedures (retail and manufacturing syllabuses only)


Duration
The duration of the course is 18 hours (3 ½ days) and we run the course over one, two or 3 weeks, with the examination on the morning of the fourth day. We usually aim to start the course at 9.00am each day and therefore taking into account time for refreshment and lunch breaks, the course usually finishes around 4.30pm each day.


Assessment
Candidates are assessed by a 60 question multiple choice examination to be completed in two hours under examination conditions. Candidates who achieve 40 – 50 correct answers will pass the examination and receive a pass certificate. Those who achieve more than 50 correct answers will receive a merit certificate. Examinations are also available in Cantonese and Bengali. QCA Accredited

Entry Qualifications and Progression
It would be an advantage, but not essential, to have taken the CIEH Level 2 Award in Food Safety in Catering, Retail or Manufacturing , prior to attending this course. It would also be useful to have some practical experience of working in the food industry. Following this course you might wish to consider the CIEH Level 4 Award in Managing Food Safety in Catering or Manufacturing .