CIEH Level 3 Qualifications in Food Safety

Changes in legislation effective from January 2006 have placed greater
onus and accountability on anyone in the food business with supervisory
responsibility. It is therefore vital they are equipped with both the
knowledge and confidence to do their job effectively.

Outline Programme
• Legislation
• Supervisory management
• Temperature control (chilling, cooking)
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others

A Introduction
Candidates should understand the terminology in respect to supervising food safety procedures and be able to:
i Define the terms food hygiene, food poisoning, food-borne disease, food-borne illness, food allergy, contamination, hazard analysis, food safety
management procedures and HACCP.
ii Define the role of a supervisor in controlling food safety, identifying food safety hazards and understanding the methods by which controls are
communicated to others in the workplace.
iii Contrast the financial, human and legal consequences for a business that manages food safety successfully and one that manages it poorly.
iv Describe recent trends in reported outbreaks of food-borne illness and the foods most commonly involved.
v Understand the definition of high-risk foods with examples.
vi List the groups of people who are most at risk from food-borne illness.

B Legislation
Candidates should be aware of UK and European food safety legislation to ensure compliance in a food manufacturing operation and be able to:
i State the responsibilities that employers and employees have with regard to keeping food safe.
ii State the current food safety legislation which relates to manufacturing practice and be aware of where guidance on the law may be obtained.
iii Explain the concept of due diligence.
iv State the role and powers of enforcement officers in respect to food safety.
v Understand the supervisor’s responsibilities when dealing with enforcement officers.
vi Explain the consequences of non-compliance with food safety legislation.
vii State the role of the supervisor in the investigation of an outbreak of food-borne illness.

C Applying and monitoring good hygiene practice
Candidates should understand the concept of contamination and the risks it poses to food safety and be able to:
i Define the terms, and give examples of, physical, chemical (including metals), microbial and potential allergen contaminants and explain the concept of cross-contamination.
ii Describe the procedures used to prevent food from being contaminated on receipt, during storage, preparation, processing, packing and distribution.
iii State the practical and legal implications of ‘Use By’ and ‘Best Before’ dates.
iv State the techniques available for the detection of contaminants and any corrective actions that may be taken.
v State common sources of pathogenic and spoilage bacteria and the different effects they can have on food and those who ingest it.
vi Describe the factors essential for the multiplication of pathogens and the controls required to prevent outbreaks of food-borne illness.
vii Describe the food safety hazards caused by spores and toxins produced by some food poisoning bacteria and the controls required to keep food safe.
viii State the causes of food spoilage and describe the effects that micro-organisms and enzymes can have on food and those who ingest it.
ix Give examples of common food-borne viruses, explain the risks they cause to food safety and how these might be reduced.
x State the risks caused by allergens in foods and the control measures and labelling needed in food handling to prevent harm.
xi Explain the term quarantine in terms of controlling non-conforming products and materials.

D Temperature control
Candidates should understand the role temperature plays in the control of food safety and be able to:
i State the effects of high and low temperatures on micro-organisms and how temperature can control bacterial and enzyme activity in food.
ii Describe the temperature controls required for food on receipt, during storage, throughout processing and packing, to the point of distribution.
iii Describe safe methods of checking, verifying, and recording food temperatures.

E Workplace and equipment design
Candidates should understand the importance of good workplace and equipment design to ensure food safety and be able to:
i List the design features of a suitable premise for the manufacture and storage of food, including the importance of layout, stock control and food flow.
ii State the requirements for suitable levels of temperature control, lighting and ventilation.
iii Describe suitable materials and finishes for fixtures and fittings in food manufacturing premises.
iv Describe the design features of food manufacturing equipment so that it is suitable for use in food production.
v Develop and implement effective recording and identification systems at all stages of manufacture and storage.

F Waste disposal, cleaning and disinfection
Candidates should understand the importance of supervising high standards of cleanliness and maintenance in a food manufacturing operation and be able to:
i Describe how waste, damaged or contaminated products can be segregated, stored and disposed of safely, and state how this is supervised.
ii State the need for, and benefits of systematic cleaning and how it can be implemented and supervised.
iii Describe the methods of monitoring to ensure adequate cleaning and maintenance throughout the manufacturing premises.
iv Explain the function of a detergent, disinfectant, sanitizer and sterilizing agent.
v Describe the various methods of cleaning employed for all the different areas of a manufacturing operation.

G Pest control
Candidates should understand the importance of good pest control practice and be able to:
i List common food pests and describe the risks they pose to food safety.
ii List the signs of infestation relating to the common food pests and explain what action should be taken when pest activity is evident or reported.
iii Describe the different methods of control that can be used and the role of supervisory management in controlling food pests.

H Personal hygiene of staff
Candidates should understand the need for high standards of personal hygiene and are able to:
i Explain the importance of personal hygiene, the responsibilities of food handlers and how standards can be implemented and monitored.
ii Describe facilities that should be provided in a food manufacturing operation to promote good personal hygiene and the role of a supervisor in ensuring they are used effectively.
iii Describe the supervisor’s role in monitoring and preventing the spread of contamination from food handlers by enforcing the standards of personal
hygiene that apply to food production areas.
iv Explain the term carrier and the supervisor’s role in excluding staff that are suspected carriers of infection.

I Contribution to staff training
Candidates should understand the importance of being able to contribute to staff training and be able to:
i Describe the expected roles, responsibilities and levels of authority of members of a food safety management team.
ii State the importance of induction and on-going training for all members of a food safety management team and staff and the contribution that a supervisor can make towards it.
iii Explain the importance of keeping staff training records.
iv Describe the supervisor’s role in the effective communication of food safety procedures to all employees and visitors.

J Implementation of food safety procedures
Candidates should understand the principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system in a food manufacturing operation and be able to:
i Describe the preliminary procedures in developing a HACCP plan including the assembly and selection of a HACCP team, product description and identity of intended use, construction of a flow diagram and its on-site confirmation.
ii Conduct a hazard analysis and evaluate control measures.
iii Describe what critical control points (CCPs) are, how they are determined and monitored in a food process and why are they important to food safety.
iv Explain why critical limits are set and how tolerances are supervised.
v Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
vi Establish procedures for verification to confirm that the HACCP system is working effectively.
vii Establish and evaluate controls and documentation concerning all procedures and records appropriate to these principles and their application.
viii Explain the importance of continually reviewing and improving an organisation’s processes with regard to the role of the supervisor.

K Food safety auditing
Candidates should have an awareness of auditing procedures and be able to:
i Interpret and use product specifications.
ii Understand the commercial and legal importance of traceability and how it should operate in food production.
iii Describe how to audit a HACCP plan against a process, identify non compliances and specify the corrective actions as necessary.
iv State the difference between an audit and an inspection and explain the supervisor’s contribution towards both internal and external inspections and
food safety audits.