L3 Award in Supervising Food Safety in Catering (CIEH)

Course Code: 2169

Duration : 3 days

Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital that they are equipped with both the knowledge and confidence to do their job effectively.

This course provides a thorough understanding of food safety procedures, emphasising the importance of monitoring staff and controls. The qualification will benefit managers and supervisors in small, medium or large catering businesses. It is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

It is relevant to all catering operations for example, pubs, hotels, restaurants, travel, contract catering, fast-food outlets, in hospitals, care and nursing homes, schools, prisons and the armed forces.

Candidates successfully completing this qualification will understand the:

• Terminology used in respect to supervising food safety procedures
• Supervisor roles in ensuring compliance with UK and European food safety legislation
• Concepts of contamination and the risks it imposes on food safety
• Role temperature plays in the control of food safety
• Importance of good workplace and equipment design to ensure food safety
• Importance of supervising high standards of cleanliness in food premises
• Importance of good pest control practice
• Need for high standards of personal hygiene
• Importance of being able to contribute to staff training
• Principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system in a catering enterprise
• Function of tools, such as Safer Food, Better Business, in implementing a food safety Management system

Course Content:

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

Candidates will be assessed by an examination paper consisting of 60 multiple choice questions to be completed in two hours under examination conditions. Candidates who achieve between 40 and 50 correct answers will pass the examination and receive a pass certificate.

Those who achieve more than 50 correct answers will receive a merit certificate. The results take approximately two weeks to process.

Entry Requirements:

Prior achievement of the CIEH Level 2 Award in Food Safety in Catering would be advantageous, as would employment in a supervisory position.

Career Options:

• CIEH Level 2 Award in Food Safety in Catering
• CIEH Level 4 Award in Food Safety in Catering
• Safer Food Better Business
• CIEH Level 2 Award in Healthier Foods and Special Diets

Course Starting: Friday 18 May 2012 - Part Time - Tonbridge