| Changes in legislation effective from January 2006 place 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. This new CIEH Level 3 Award extends the sector-specific food safety qualifications tailored for the catering environment.
Who needs this qualification?
Managers and supervisors in medium and large manufacturing or catering businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Subjects covered
- 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
Course Information
Duration: Three day programme
Assessment: Multiple-choice examination
QCA Accredited: Accreditation being sought
Prerequisite: It is recommended that candidates should have some understanding and knowledge of basic food hygiene - ideally having gained the CIEH Foundation Certificate in Food Hygiene or equivalent, in the last three years. Candidates who have already achieved the CIEH Level 3 Award in Implementing Food Safety Management Procedures need only attend two of the remaining parts of training and pass the MCQ examination to gain this Award.
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