Food Safety Management Systems - Level 3 Award
CIEH (Chartered Institute of Environmental Health) Level 3 Award in Food Safety Management Systems The Level 3 Award in Food Safety Management Systems will help candidates to implement a food management system, based on the Codex principles of HACCP. Each of the seven principles of HACCP are detailed in the context of a catering enterprise, the controls required to ensure food safety are examined and the use of management tools – such as the FSA’s Safer Food Better Business pack – is explored. The assessment will be based on a case study (scenario and a set of questions) that most closely relates to the candidate’s own area of work. The support materials focus on catering practices and guide candidates in implementing a food safety management system to ensure that hazards are identified and controlled and good food hygiene standards are maintained. Who needs this qualification? Primarily aimed at proprietors and site managers of small and medium businesses in catering and hospitality – for example, takeaways, sandwich shops, restaurants, pubs serving meals, guest houses and small hotels. Also appropriate for not-for-profit catering organisations and health and social care establishments where meals are prepared on site. Prerequisite It is highly recommended that candidates for this qualification have some knowledge and understanding of basic food hygiene – e.g. have completed a foundation food hygiene in the last three years. Course duration Six-hour training programme Assessment Assignment completed under exam conditions. Candidates who achieve the CIEH Level 3 Award in Food Safety Management Systems will gain credit towards the new CIEH Level 3 Award in Supervising Food Safety in Catering.
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