CIEH Level 3 Award in Supervising Food Safety in Catering

This is a four-day intermediate level Food Safety course designed for anyone with a responsibility for supervising Food Safety. This would include kitchen managers, team leaders and managers. Delegates will need to have an understanding of basic Food Safety prior to attending this course.
Course Aims and Objectives	Course Programme
By the end of this course you will be able to: State the benefits of good Food Safety and the role of the supervisor in achieving this Be familiar with the most important legislation relating to food and Food Safety and how this is enforced Identify the main Food Safety hazards and how these can be controlled Have a good working knowledge of bacteriology Recognise the basic standards necessary to ensure Food Safety and how to achieve these Understand the importance of a Food Safety management system and how this is implemented at each stage of the food handling process	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
Assessment
Multiple-choice exam at end of course.