Level: 3 CA No: 100/5824/2
Tutor Delivered Hours: 16 Self Study Hours: 6
Duration of Training: 3 days
Who is it for?
The CIEH Level 3 Award in Supervising Food Safety in Catering is designed for learners to be able to take responsibility for food safety monitoring procedures, especially kitchen supervisors, head chefs and kitchen managers.
Course Aims
To provide a broad knowledge of food safety and food hygiene to enable holders of this qualification to take responsibility for food safety monitoring procedures, to identify hazards to food safety and take appropriate actions to reduce these hazards.
Pre-requisites
Level 2 Award in Food Safety in Catering would be preferred, but is not essential
Training Delivery Methodology
The Level 3 Award in Supervising Food Safety in Catering offers a flexible approach for training delivery at Charnwood Training Consultants:
A tutored course combining pre-course self study and tutored face to face delivery
Method of Assessment
A synoptic examination of 90 minutes duration, consisting of forty, short answer questions.
Pass Mark; 60% - 79% (Pass) 80% - 100% (Distinction)
Opportunities for progression
Level 4 Award in Managing Food Safety in Catering
Cost
£275+Vat (includes pre-course materials and registration / certification with CIEH)
Unit 1 |
COURSE INTRODUCTION AND BACKGROUND
By the end of this unit the learner should be able to:
- Understand the need for food hygiene and food safety
- Demonstrate an appreciation of hazards to food safety and the importance of reducing risk
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Unit 2 |
EXPLAIN HOW FOOD BUSINESSES CAN ENSURE COMPLIANCE WITH CURRENT LEGISLATION
By the end of this unit the learner should be able to:
- State the importance of food safety procedures
- Explain the responsibilities of employers and employees
- Outline the requirements of food safety legislation
- Describe procedures for law enforcement
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Unit 3 |
EXPLAIN THE PRINCIPLES OF GOOD HYGIENE PRACTICE
By the end of this unit the learner should be able to:
- Discuss the importance of temperature control
- Review procedures to control contamination and cross-contamination
- Outline the importance of high standards of personal hygiene
- Review the procedures for cleaning and disinfection
- Describe the design and use of equipment and premises
- Describe the importance of, and methods for waste disposal
- Describe the importance of, and methods for, pest control
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Unit 4 |
DISCUSS THE IMPLETMENTATION OF FOOD SAFETY MANAGEMENT PROCEDURES
By the end of this unit the learner should be able to:
- Review food safety hazards
- Describe methods for controlling food safety
- Review monitoring and recording controls
- Identify appropriate corrective actions
- Review procedures for evaluating food safety controls
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Unit 5 |
EXPLAIN THE ROLE OF THE SUPERVISOR IN STAFF TRAINING
By the end of this unit the learner should be able to:
- State the requirements for induction and on-going training
- Explain the importance of effective communication with respect to food safety procedures
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Unit 6 |
REVISION & EXAMINATION
Centrally marked, by CIEH
Results turnaround up to 12 weeks |
