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CIEH Level 3 Food Safety Manufacturing

CIEH Level 3 Food Safety Manufacturing


£115 (Excl VAT):This CIEH-assured Level 3 Food Safety online training course is designed for those in management positions within the Food Industry. Its aim is to ensure managers have a broader knowledge of food safety systems particularly those who have to develop and monitor HACCP food safety management procedures and systems. Suitable for those working in small, medium and large food manufacturing or retail businesses.

Key features:

  • Module objectives
  • High quality colour images
  • In-course quick summary reviews
  • End of course test and certificate

How it works:

To access your CIEH E-learning course click to purchase course. You will then be asked to check out using your account or create one if you haven't already. If you are purchasing as a personal customer then the course will automatically be allocated to you. If you purchasing as a business customer then you will allocate the courses to named individuals via your account.

  • You will receive immediately a confirmation email with your link, username and password.
  • Take your course on laptop,tablet or smartphone
  • Complete both the course and the Final Assessment
  • Download and print off your certificate

 

 Please click to watch the preview video

 


cieh colour

£115.00

(exc VAT)

Sections Covered



01 Course Content

Course Coverage

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.

Legislation

  • Learners should be aware of UK and European food safety legislation to ensure compliance in a food business to state the current food safety legislation which relates to food premises and be aware of where guidance on the law may be sought.

  • State the role and powers of enforcement officers in respect to food safety.

  • Explain the consequences of non-compliance with food safety legislation.

  • Explain the concept of due diligence.

Good hygiene practice

  • Learners should understand the concept of contamination and the risks it poses to food safety and 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.

  • State the risks caused by allergens in foods and the controls measures and labelling needed in food handling to prevent harm.

  • State the effects that spoilage bacteria can have on food and those who ingest it.

  • State the sources, level of incidence, onset times and symptoms for common food poisoning bacteria.

Temperature control

  • Learners should understand the role temperature plays in the control of food safety and 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 principles 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.  Pest control and Personal Hygiene.

HACCP

  • Learners should understand the principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system to identify the hazards in a food process.

  • Determine critical control points.

  • Establish critical limit(s) and a system to monitor control of the critical control points.

  • Establish the corrective action to be taken when monitoring indicates that a particular critical control point is not under control.

  • Establish procedures for verification to confirm that the HACCP system is working effectively


02 Final Assessment

Final Assessment upon successful completion you will receive instant certification. You will be able to download and print your CIEH Certificate