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CIEH Level 3 Award in Supervising Food Safety

(in Catering, Retail or Manufacturing) 

Who will benefit?

This course has been re-designed in order to be more relevant to specific business environments and is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Learning outcomes

Successful completion of the training programme and assessment will enable candidates to understand:

• 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)

Entry Qualifications and Progression

It would be an advantage, but not essential, to have taken the CIEH Level 2 Award in Food Safety, 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.

Programme

• 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)

Venue

Courses may be held in house at your premises. We appreciate that it is sometimes difficult to release staff on training courses; therefore we offer the flexibility to hold the course either as a one-day course, two half-day courses or even at a weekend, to suit your business requirements. We also regularly run public courses at our training centres.

Duration

The duration of the course is 18 hours (3 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 5.30pm 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.

Price

Public Course: From £295 + vat per person inclusive of all training material, certificates, tea/coffee and lunch

In Company Training

If you would prefer, we can arrange for training courses to be delivered on-site at your premises. 

To discuss your company's on-site training requirements either call us on 01684 297172 or email info@soteriasafety.co.uk for a free no obligation quote

To book a course, please click the "Find Course Dates" button to find a scheduled course, or call us on 01684 297172 or email info@soteriasafety.co.uk