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

For those working in food businesses at a supervisory level.
Changes in legislation effective from January 2006 have placed a 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.

The Qualification covers the following topics:

• 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.

Designed for managers and supervisors in medium and large manufacturing or catering businesses.