- 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|
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.
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
- 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