The CIEH Introductory Certificate in Food Safety Level 3

The CIEH Introductory Certificate in Food Safety Level 3

Is Your Workplace Prepared?

Did you know that around 20% of the UK population develop gastroenteritis each year (Fit for Work, NHS Choices) and this does not include other D&V illnesses such as the Norovirus or food poisoning?

Symptoms can last one to seven days and an employee should not return to work until two days from the last symptom.

This can be a massive loss to a workforce, the illness can be spread to team members and clients and if the organisation is found to be at fault claims can be made and costs can be high.

Wherever food is served, it is important to demonstrate the highest standards of food preparation, handling, storage and serving.

The CIEH Introductory Certificate Food Safety course is designed with this in mind and complements the guidelines issued by the Food Standards Agency (FSA). This course is designed for:

  • Individuals who have previously completed the Introductory and Foundation Certificate in Food Safety
  • Developing understanding as a supervisor in a food environment

The CIEH Intermediate Certificate in Food Safety is designed for managers and supervisors who need a broad understanding of food safety control, and who have responsibility for developing and maintaining a food safety management system. It is recommended that all food environments should have at least one person trained to this level.

Upon successful completion of this qualification, candidates will be equipped with a background and in-depth understanding of how to apply and monitor good food safety practice. It also ensures that supervisors know how to implement food safety management procedures.

What’s more, employers can book this course for their employees and rest assured that not only have they have fulfilled their legal responsibility but that this training will provide employees with the knowledge and skills to work safely and provide evidence to demonstrate compliance with CQC key lines of enquires and Ofsted regulations.

What's Covered?

Learners should understand the terminology in respect to supervising food safety procedures and be able to:

  • Define the terms food hygiene, food poisoning, food-borne disease, food-borne illness, contamination, hazard analysis, food safety management systems and HACCP.
  • Define the role of a supervisor in controlling food safety, identify food safety hazards and understand the methods by which the controls are communicated to others in the workplace.
  • State the economic impact of both good and bad food safety practice on businesses, employees and customers.
  • Describe the trends in reported outbreaks of food-borne illness over recent years and the foods most commonly involved.
  • List the groups of people who are most at risk from food-borne illness and the foods most commonly involved in outbreaks of food-borne illness.
  • Learners should be aware of UK and European food safety legislation to ensure compliance in a food business.
  • State the current food safety legislation which relates to food premises and be aware of where guidance on the law may be sought.
  • Explain the consequences of non-compliance with food safety legislation.
  • Explain the concept of due diligence.
  • Learners should understand the concept of contamination and the risks it poses to food safety and be able to define the terms, and give examples of, physical, chemical (including metals), microbial and allergen contaminants and explain the concept of cross-contamination.
  • Describe the procedures used to prevent food from being contaminated on receipt, during storage, preparation, cooking, service/ and display.
  • State the procedures available for the detection of contaminants and any corrective actions that may be taken.
  • Give some examples common food-borne viruses, explain the risks they cause to food safety and how these might be reduced.
  • Learners should understand the role temperature plays in the control of food safety and be able to state the temperatures required to control bacterial and enzyme activity in food.
  • Describe the temperature controls required for food deliveries, food storage, cooking and reheating food, hot and cold holding and the cooling of food.
  • Describe safe methods of checking, verifying and recording food temperatures.
  • State the principals involved in preventing food deterioration through the use of high and low temperatures, dehydration and the use of sugar and salt to preserve.
  • Learners should understand the importance of good workplace and equipment design to ensure food safety and be able to list the design features of a suitable premise for the preparation of food, including the importance of layout and food flow.
  • State the requirements for adequate lighting and ventilation.
  • Develop and implement effective recording and labelling systems for the receipt and storage of food.
  • Learners should understand the importance of supervising high standards of cleanliness in food premises and be able to describe suitable methods for the storage and removal of waste and state how the process can be adequately supervised.
  • State the need for, and benefits of, systematic cleaning and how it can be implemented and supervised.
  • Explain the products employed in cleaning, disinfecting, sanitising and sterilising and the methods of cleaning food equipment, food and hand contact surfaces and other surfaces in the food premise.
  • Learners should understand the importance of good pest control practice and be able to list common food pests and describe the risks they pose to food safety.
  • Describe the different methods of control that can be used and the role of supervisory management in controlling food pests.
  • Learners should understand the need for high standards of personal hygiene and are able to explain the importance of personal hygiene and the responsibilities of food handlers and how that standards can be monitored.
  • Describe the supervisor’s role in monitoring and preventing contamination from food handlers who are carriers of infection and include those hazards associated with unclean hands and nails, wounds and skin infections, jewellery, unsatisfactory protective clothing, smoking and eating.
  • State that suspected cases of persons suffering from food-borne illnesses should be excluded from food handling duties.
  • Learners should understand the importance of being able to contribute to staff training and be able to state the importance of staff induction and on-going training and the contribution that a supervisor can make towards it.
  • Explain the importance of keeping staff training records.
  • Describe the supervisor’s and manager’s role in the effective communication of food safety procedures to employers and all employees.
  • Learners should understand the principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system in a catering enterprise and be able to identify the hazards in a food process:
    • Determine critical control points.
    • Establish critical limit(s).
    • Establish procedures for verification to confirm that the HACCP system is working effectively.
    • Evaluate controls and documentation concerning all procedures and records appropriate to these principles and their application.
  • Explain the supervisor’s contribution towards both internal and external inspections and food safety audits.
  • Learners should understand how a tool, such as Safer Food, Better Business, can assist in implementing a food safety management system and be able to explain safe methods of cooking, chilling, cleaning and avoiding contamination.
  • Adapt safe methods to suit individual business needs.
  • Describe the concept of ‘management by exception’.
  • Explain the opening and closing checks that staff should carry out in maintaining a safe environment for food preparation.
  • Identify methods of documenting a food safety management system.

Note:

This course can be delivered as a one-day refresher/awareness course. The certification displaying the course content will demonstrate how National Occupational Standards have been met.

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