CIEH Level 3 Award in Food Safety/Manufacturing/Retail/Catering
Details
This course provides a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls, in accordance with recognised standards.
It is aimed at managers and supervisors in small, medium or large catering, manufacturing or retail businesses. It is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Duration: 1 day
Location: EIQA Offices, 68 Pembroke Road, Ballsbridge, Dublin 4.
Learning Outcomes:
Candidates will:
- Have the ability to implement and supervise a food safety management system.
- Understand food safety procedures.
- Understand the concept of food hazards and the risks associated with them.
- Understand the terminology with respect to supervising food safety.
- Understand the techniques involved in controlling and monitoring food safety.
- Appreciate the risks linked to cross contamination.
- Understand the role temperature has to play in the control of food safety.
- Appreciate the importance of supervising high standards of cleanliness in food premises.
Assessment: Multiple choice examination.
Testimonials:
“I thought this was going to be a very hard course but the teacher was very enthusiastic and made the training both fun and interesting. A great course that gives me lots more confidence in my kitchen.”
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Our Mission Statement is "To help companies improve organisational performance through the requirements of audit and assessments that are above regulatory requirements. We will do this through the on-going provision of Q Mark programmes that are based on the principals of continuous improvement and best practice."
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