CIEH Level 3 Award in Implementing Food Safety Management Procedures 

For business owners and managers of small and medium sized catering and hospitality businesses. 

Overview 

From 1 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.

Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations. 

The CIEH Level 3 Award in Implementing Food Safety Management Procedures qualification examines HACCP and tools such as SFBB and will be invaluable for managers and proprietors of 400,000 small food businesses across the UK. 

Outline programme 

The qualification covers the following topics: 

·          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

Qualification information 

Designed for: Owners and managers  

Course duration: 1 Day  
Assessment method: Assignment  
Level: New Level 3  
Suggested progression on completion: CIEH Level 3 Award in Supervising Food Safety in Catering 
Course Fees: £300 (excl VAT)
(Price includes examination fee, all course materials and lunch)  

For further information or to book any of our Food Safety courses;

Please call 01827 874 811     

Links

·          Course syllabus
·          Sample assessment questions