Food Safety
  • CIEH Level 3 Award in Food Safety in Catering
  • CIEH Level 3 Award in Food Safety for Manufacturing
  • CIEH Level 3 Award in Food Safety for Retail
Duration Assessment Ofqual Accredited Ofqual qualification reference Prerequisite
One Day Multiple Choice Yes See facts below Ideally - CIEH Level 2 Award in Food Safety


Currently we only run these courses in the South of England. Please contact our lead trainer using the details below directly to arrange a date for your course to take place and to get further information.

  • Name: David
  • Number: 07534220069
  • Email:

Aim of Qualification

In line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.

Keeping staff fully trained can help decrease lost working days

Who needs this qualification?

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

Why is this training important?

Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Entry Requirements

There are no prerequisites required for this course

Refreshment of this qualification is recommended at least every three years.


  • Duration: 1 day training programme
  • Assessment: Multiple choice examination
  • Ofqual Accredited:Yes
  • Ofqual qualification reference:
    • Catering - 500/5475/2
    • Retail - 500/5320/6
    • Manufacturing - 500/5092/8
  • Prerequisite: Recommended understanding and knowledge of basic food hygiene – ideally the CIEH Level 2 Award in Food Safety taken within 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 units of training and pass the multiple choice question examination to gain this award

Benefits of keeping staff trained and using acredited qualifications

  • minimize risk of litigation
  • decrease lost working days
  • reduce insurance premiums
  • improve employee retention


Learning Outcomes:

  • Ability to implement and supervise a food safety management system
  • Understand food safety procedures
  • Understand the concept of food hazards and the risks associated with them
  • Understand the terminology with respect to supervising food safety
  • Understand the techniques involved in controlling and monitoring food safety
  • Appreciate the risks linked to cross contamination
  • Understand the role temperature has to play in the control of food safety
  • Appreciate the importance of supervising high standards of cleanliness in food premises