CIEH Level 3 Award in Supervising Food Safety in Catering/Manufacture/Retail

Course Information

For those working in all Food Businesses at a supervisory level, changes in legislation since Jan 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibilities. It is vital they are equipped with both the knowledge and confidence to do their job effectively.

Course Objectives /Aims & Learning Outcomes:

Learning outcomes:

  • Demonstrate good leadership skills
  • Inspire confidence in their staff
  • Lead by example
  • Have confidence in their abilities

Aims & Objectives:
At the end of the course delegates will be able to;

  • State Food safety legislation and their responsibilities to comply with it
  • Carry out effective basic training with other staff members
  • Implement and monitor Food safety management systems

Course Outline

  • Legislation
  • Supervisory Management
  • Temperature control
  • Cleaning
  • Contamination control
  • Applying and monitoring hygiene practises
  • Implementing Food safety procedures
  • Contributing to safety training of others

Course Duration: 3 days (18 hrs) CPD

Mode of Delivery

  • Presentation
  • Group work
  • DVD

Benefits Perceived by Participants

  • QCA Accreditation
  • Job confidence

Intended for

  • All staff at Supervisory level within all food businesses

Pre-course Requirements

  • Level 2 Award in Food safety in Catering is reccomended

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