CIEH Supervising Food Safety in Catering, Retail and Manufacturing
Level: 3
Content
General Introduction
Bacteriology
Food poisoning and food-borne disease
Physical, chemical and microbial contamination of food and its prevention
Food storage and temperature control
Food preservation
Design and construction of food premises and equipment
Cleaning and disinfections
Pest control
Personal hygiene
Legislation
Supervisory management
Learning Outcome
On completing this course candidates will be able to:
Play an active part in monitoring food hygiene standards;
Be involved in training activities, especially on the job training;
Be equipped to effectively supervise food handlers on hygiene issues;
Be able to carry out hygiene audits;
Encourage good standards of personal hygiene;
Be able to assist in hazard analysis programmes;
Help in the formulation and writing of hygiene policies, instructions etc
.
Minimum Teaching Time: Minimum 18 hours (3 Day’s)
Assessment Format: Multiple choice question exams
Designed for: Supervisors, Chefs, Team Leaders and all who need a broader understanding of food safety
Scheduled Courses: £250.00 + VAT per person (price includes certification and refreshments)
Course Dates: 17 - 19 November. 2008
Customer Premises: £350.00 + VAT per day (additional cost of £ 42.95 per candidate for CIEH certification and registration)
