CIEH Level 3 Award in Implementing Food Safety Management Procedures

NEW QUALIFICATION

From 1st January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.

The CIEH Level 3 Award in Implementing Food Safety Management Procedures examines HACCP and tools such as the Food Standards Agency's Safer Food Better Business pack and will be invaluable for managers and proprietors of around 400,000 small food businesses across the UK .

Who needs this qualification?

Primarily business owners and/or managers of small and medium sized catering and hospitality businesses, such as:

• takeaways
• sandwich shops
• pubs serving meals
• health and social care providers preparing on-site meals
• in-house caterers and staff restaurants

Subjects covered

• the 12 steps in the HACCP process
• controls required to ensure food safety
• use of a management tool such as the FSA's Safer Food Better Business pack

Outcomes

This new qualification will help caterers to implement a food safety management system based on HACCP principles. Successful candidates will gain exemption from attending part of the new CIEH Level 3 Award in Supervising Food Safety in Catering.

Prerequisites: We recommend that candidates should have some understanding and knowledge of basic food hygiene – ideally having gained the CIEH Foundation Certificate in Food Hygiene or equivalent in the last three years.

Assessment: Short assignment completed under examination conditions

£125 per person

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