Overview
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 Level 3 Award extends the sector-specific food safety qualifications tailored for the catering environment.
Certification
Successfull delegates will be issued a certificate by nationally recognised training body: CIEH, RIPH or RSPH
Programme Outline
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
Qualification Information
Designed For
Managers and supervisors in medium and large manufacturing or catering businesses.
Course Duration
Three day programme plus one exam day.
Assessment Method
Multiple choice examination
Follow-on Course
CIEH Level 4 Award in Managing Food Safety in Catering
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