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Food hygiene and safety training providers have identified a growing need to make food safety learning more relevant to specific business environments to increase effectiveness. Reflecting sector-specific needs these food safety qualifications are required to address new National Occupational Standards. In line with this demand, the CIEH Awards in Food Safety have been designed to address the food safety and hygiene needs of the catering and manufacturing industries.

This qualification has been developed to benefit anyone working in a supervisory position where food is prepared, cooked and served. It is relevant to all catering operations.

Successful completion of the training programme and assessment will enable candidates to understand the:
Terminology used in respect to supervising food safety procedures
Supervisor’s role in ensuring compliance with UK and
European food safety legislation
Concept 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
The tools available to aid the implementation of a food safety management system, and their functions.

What qualification will I achieve?
CIEH Level 3 Award in Supervising Food Safety in Catering

How long is the course?
Delivery is typically over 3 days

What are the entry requirements?
It is strongly recommended that candidates have completed the CIEH Level 2 Award in Food Safety prior to commencing this course.

What subjects will I study?

• 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

How will I be assessed?
Candidates are assessed by an examination paper consisting of 60 multiple choice questions to be completed in 2 hours under examination conditions.
Candidates must participate in at least 80% of the course to be eligible to take the examination. If candidates have already achieved the CIEH Level 3 Award in Implementing Food Safety Management Procedures, they are not required to attend the sessions that cover part three of the syllabus (i.e. Section J
‘Implementation of food safety management procedures’ and Section K ‘Food safety management tools’). They will, however,
be required to answer questions on these sections as part of the examination at the end of this programme.

Candidates who achieve 40–50 correct answers will pass the examination and receive a pass certificate. Those who achieve more than 50 correct answers will receive a merit certificate.

What opportunities will this lead to?
NVQ3 in Hospitality Supervision

Are there any additional costs?
None, the course fee includes all registration, exam and tuition fees and relevant course materials