CIEH Level 3 Award in Implementing Food Safety Management Procedures

Overview

From 1 January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations.

The CIEH Level 3 Award in Implementing Food Safety Management Procedures qualification examines HACCP and tools such as SFBB and will be invaluable for managers and proprietors of 400,000 small food businesses across the UK.

Outline programme

The qualification covers the following topics:

• The 12 steps in the HACCP process
  
• Controls required to ensure food safety
  
• Use of a management tool such as the FSA’s Safer Food Better Business pack

Assessment method: Assignment (available on demand)

QCA Accredited: Yes

Suggested progression on completion:

CIEH (New) Level 3 Award in Supervising Food Safety in Catering

Syllabus

A INTRODUCTION
Candidates should understand the need for food businesses to adopt a food safety
management system based on Codex principles and be able to:

i State the benefits of a food management system in a food business.

ii Explain the responsibilities of management in respect of the legal
requirement to maintain a food safety management system.

iii Explain the consequences of failing to comply with legislation.

iv Define the terms ‘hazard’, ‘risk’ and ‘control’.

B POLICIES, CONTROLS AND STANDARDS
Candidates should understand the various controls that need to be put into place to
protect the safety of food and be able to:

i Explain the importance of supervision and instruction and/or training for all food handlers.

ii Explain the importance of a good personal hygiene policy.

iii Explain the requirement of a maintenance programme for the premises and the equipment therein.

iv Describe the difference between general cleaning and specific high-priority cleaning.

v Explain why suppliers should be quality assured and how this can be accomplished.

D FOOD SAFETY MANAGEMENT TOOLS (ENGLAND SFBB)
Candidates should understand how a tool, such as Safer Food, Better Business, can assist in
implementing the HACCP requirements of a food safety management system and be able to:

i Explain safe methods of cooking, chilling and cleaning.

ii Adapt and develop safe methods to suit specific business needs.

iii Explain how safe methods can be verified.

iv Describe the concept of ‘management by exception’.

v Explain the opening and closing checks that staff should carry out in maintaining a safe environment for food preparation.

vi Identify methods of documenting and reviewing a food safety management system.

vii Explain how to communicate the information recorded in the food safety management system to fellow food handlers.