CIEH Level 3 Award Supervising Food Safety in Catering

What is this course about?

In line with national occupational standards reflecting sector-specific needs, this qualification provides a thorough understanding of food safety and control. 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 they are equipped with both the knowledge and confidence to do their job effectively.

Entry Requirements

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

How is it taught?

The sessions are delivered within a classroom setting by a vocationally competent lecturer. Learners are encouraged to share their experiences within the industry and comment on the case studies that are provided by the lecturer.

How will I be assessed?

Formal written examination

What else do I need to know?

ï Legislation
ï Supervisory Management
ï Temperature control (chilling, cooking)
ï Cleaning
ï Contamination control
ï Applying and monitoring good hygiene practices
ï Implementing good food safety procedures
ï Contributing to the safety training of others

What could I do next?

NVQ/QCF qualifications within the vocatioinal area.