CIEH Level 3 Award in Supervising Food Safety in Catering (Formerly the Intermedidate Certificate)
Who should attend?
This course has been designed with supervisors and middle management in mind. It is intended to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner.
The Industry Guides to Good Hygiene practice indicate that supervisors and people running their own business where high risk foods are handled should be educated to this level.
Course Content
A proven formula of instruction, backed up with group and course work will be used to discuss the following subjects:
- The Costs of Food Poisoning
- Bacteriology
- Bacterial and Non-bacterial Food Poisoning
- Food-borne Infections
- Food Contamination and it’s Prevention
- Personal Hygiene
- Food Storage and Temperature Control
- Food Preservation
- Design and Construction of Food Premises and Equipment
- Cleaning and Disinfection
- Pest Control
- Control of Food Hazards/HACCP
- Legislation
Duration
The Course/syllabus is covered over four days (usually 1 day a week), followed by a revision session (on week 5) and a two hour multiple choice examination (on week 6).
Qualification
All successful candidates will receive the nationally recognised CIEH Level 3 Award in Supervising Food Safety in Catering issued by the Chartered Institute of Environmental Health.
For further information please contact us on the details above.
