CIEH (Level 3) Implementing Food Safety Management Procedures

What does it teach?
What does it cost?
How long does it last?
Who should attend?
What subjects are covered?
What languages is the course run in?
Is there an assessment at the end of the course?
Who do I contact for more information, including course dates?

What does it teach?

This course is to help businesses understand their obligation to maintain a food safety management procedure based on the principles of Hazard Analysis Critical Control Points. It examines basic Hazard Analysis Critical Control Points and a useful toolkit called Safer Food Better Business. It is invaluable for small and less developed food businesses. See Safer Food Better Business.

What does it cost?

Visit the course fees (standard and concessionary) web page. See Course fees.

How long does it last?

It lasts for one full day.

Important: You are required to attend this course for 100 per cent of the time.

Who should attend?

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

takeaways
sandwich shops
restaurants
pubs serving meals
guest houses
small hotels
not-for-profit catering organisations
health and social care providers preparing on-site meals
in-house caterers and staff restaurants

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What subjects are covered?

The course covers the following subjects:

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

What languages is the course run in?

English.

Is there an assessment at the end of the course?

Yes, there is an assessment under exam conditions.

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Who do I contact for more information, including course dates?

For information about course dates and holding an in-house training course contact the Senior Training Advisor (Commercial) or email an enquiry using the Enquiry form. You can also visit the CIEH Course Finder website. See CIEH Course Finder.

Please note. The course may be run in-house for 8 to 10 people.

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