CIEH Level 3 Award in Supervising Food Safety (Retail, Catering or Manufacturing)

Description
Food safety issues have a high profile and are often subject to media attention. They include outbreaks of food poisoning, contamination and production failures. Food safety law requires businesses to train staff, effectively control hazards and develop documented food safety management systems,

Program
Course objectives/key benefits:
On completion delegates will:
· Understand the requirements for food safety and hygiene
· Apply systematic control in the workplace
· Understand hazard analysis and hazard control allowing food safety to be achieved
Who the course is aimed at:
Supervisors or managers of small businesses, in catering, or food production environments.
Course content:
Day 1:Intoductions
Managing food safety
Food law
Day 2:Bacteriology
Food borne illness
Personal hygiene
Food preservation
Day 3:Food storage and temperature control
Design of equipment and premises
Cleaning and disinfection
Pest control
Day 4:Revision session
Written exam
Course tutor:
Lesley Bojko or Dr Rosemarie Pearson
Training method:
Interactive Workshop.
Course outcome/qualification:
CIEH Level 3 Award in Supervising Food Safety ( Catering or Manufacturing).
Pre-requisite knowledge/qualification:
· Basic knowledge of food hygiene
· Ability to understand technical aspects of food safety and apply them to business practice
· Level 2 Award in Food Safety
Recommended follow-up courses:
· Level 4 Award in Managing Food Safety
· Intermediate Certificate in Applied HACCP Principles