CIEH - Level 3 Award in Food Safety in Catering
Course
In Telford
Description
-
Type
Course
-
Location
Telford
-
Duration
3 Days
On successful completion of the Level 3 Award in Food Safety in Catering, candidates will be able to have the: Terminology used in respect to supervising food safety procedures. Supervisor's role in ensuring compliance with UK and European 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. Suitable for: Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particular relevant for those who have develop or monitor HACCP based food safety management procedures and systems. Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
Facilities
Location
Start date
Start date
Reviews
Course programme
CIEH - Level 3 Award in Food Safety in Catering
This qualification has been developed to benefit anyone working in a supervisory position where food is prepared, cooked and served. It is relevant to all catering operations - for example, pubs, hotels, restaurants, travel, contract catering, fast food outlets, in hospitals, care and nursing homes, schools, prisons and the armed forces.
Qualification Title: Level 3 Award in Supervising Food Safety in Catering
Awarding Body: Chartered Institute of Environmental Health (CIEH)
Exam Fee: £40.00 Material Fee: £2.50 Total Cost: £295 Inc VAT and light lunch and refreshments.
Assessment by: 60 Multiple Choice Examination Paper to be completed in 2hrs. 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.
Prerequisites: Recommended understanding and knowledge of basic food hygiene - ideally the CIEH Level 2 Award in Food Safety taken within the last three years.
Suitable for: Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particular relevant for those who have develop or monitor HACCP based food safety management procedures and systems. Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
Qualification Aims:- To provide candidates with a knowledge and understanding of good Food Hygiene practises.
Qualification Objectives: On successful compleation of the Level 3 Award in Food Safety in Catering, candidates will be able to have the:
- Terminology used in respect to suprvising food safety procedures;
- Supervisor's role in ensuring compliance with UK and European 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;
- Importance of supervising high standards of cleaniness in food premises;
- Importance of good pest control practice;
- Importance of being able to contribte to staff training;
- Principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system in a catering enterprise;
- Function of tolls, such as Safer Food, Better Business, in implementing a food safety management system.
Additional information
CIEH - Level 3 Award in Food Safety in Catering