CIEH-Accredited Courses

CIEH Level 3 course in Food Safety in Catering

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Course Overview

The Level 3 Food Safety in Catering e-Learning course is indispensable if you are a business owner or a manager/supervisor of small, medium and large catering operations. The course provides a grounding in the things you need to know to achieve full compliance including waste disposal, pest control, cleaning and an overview of HACCP.

Course module topics

Module 1: An introduction to food safety

Module 1 focuses on an introduction to food safety.

By the time you complete this module, you will be able to:

Define key food safety terms
Explain the supervisor’s role in controlling food safety
Identify food borne illness trends and causes
List the groups of people who are most at risk from food-borne illness
State the economic impact of bad food safety practices

Success and profit depend on proper management of a well- trained team. As a supervisor it is your job to make sure that staff follow company policies and prepare, produce and sell food that is safe to eat.

Topics covered:

Module 2: Assisting an investigation

Module 2 focuses on current food law and how it is enforced.

By the time you complete this module, you will be able to:

State the current food safety legislation that relates to food premises
Identify the role and powers of enforcement officers in respect to food safety
Explain the consequences of non-compliance with food safety legislation
Identify where to seek further guidance on the law
State the responsibilities that employers and employees have to keep food safe
State the role of the supervisor in the investigation of an outbreak of food-borne illness

Topics covered:

Food safety legislation
Enforcement
Non-compliance consequences
Due diligence defence
Obtaining guidance
Legal responsibilities
Assisting an investigation

Module 3: Good hygiene practice

In module 3 we look at the different types of food contamination and how you can prevent them from causing harm to the people who eat your food.

By the time you complete this module, you will be able to:

Define physical, chemical, microbial and allergen contaminants
Explain cross-contamination and identify the procedures to prevent food from being contaminated
State the procedures for detecting contaminated food and any corrective actions
State the risks caused by allergens in foods and the control measures and labelling required
Describe the process of bacterial multiplication and how to control it
State common sources of food poisoning bacteria and food borne diseases and symptoms
Give examples of food-borne viruses and the risks to food safety
State the common causes of food spoilage
State the practical and legal implications of ‘use by’ and ‘best before’ dates

Topics covered:

Introduction
Microbiological contamination
Chemical contamination
Physical contamination
Allergenic contamination
Microbiology
Spores and toxins
Food poisoning bacteria
Food borne diseases
Non-bacterial food poisoning
Food spoilage

Module 4: Temperature control

By the time you complete this module, you will be able to:

State the effects of high and low temperatures on micro-organisms
Identify the temperature controls required at all stages of food delivery, storage, cooking, reheating, holding and display 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

Topics covered:

Module 5: Workplace equipment and design

By the time you complete this module, you will be able to:

List the workplace design features required for the preparation, manufacture and storage of food
State the requirements for adequate lighting, ventilation and temperature control
Identify suitable completees for fixtures and fittings
Describe the properties and design features of food equipment
Develop and implement effective food identification and labelling systems

You need to be aware of the basic principles of premises design and layout. This will help you to identify potential hazards and recommend remedial action.

Key workplace design principles
Regulations governing workplace design
Good workplace design
Other workplace design considerations
The importance of workflow
Food recording and labelling

Module 6: Cleaning, disinfection & waste disposal

By the time you complete this module, you will be able to:

State the benefits of systematic cleaning
Describe how to monitor cleaning and disinfection
Explain the products employed in cleaning, disinfecting, sanitising and sterilising
State the methods for cleaning food equipment, hand and food contact and other surfaces
Identify suitable methods for storing and removing food waste and packaging
State how to segregate waste and contaminated products and dispose of them safely

Keeping premises, equipment, utensils and materials clean helps to ensure food safety and is a legal requirement.

Topics covered:

Benefits of cleanliness
Cleaning and disinfection
Six stages of cleaning
Cleaning equipment and utensils
Clean as you go and planned cleaning
Supervising cleaning
Waste disposal

Module 7: Pest control

There is a legal requirement that food is protected from contamination by pests and in module 7 you will learn about good pest control practice.

By the time you complete this module, you will be able to:

Food pests are the most common reason why food premises are closed down and food business operators are prosecuted under the food hygiene regulations.

Topics covered:

Module 8: Personal hygiene

Poor hygiene and bad habits are a key cause of food contamination and it is the responsibility of the supervisor to ensure that the staff is properly trained.

By the time you complete this module, you will be able to:

State the importance of personal hygiene, the responsibilities of food handlers and how standards can be implemented and monitored
Specify the supervisor’s role in monitoring and preventing the spread of contamination from food handlers
Identify when staff suffering from food poisoning or food borne diseases should be excluded from food handling
Explain the term carrier and the supervisor’s role in excluding staff that are suspected carriers of infection
Describe facilities that should be provided in a catering food operation to promote good personal hygiene

Supervisors are required to train staff in food safety, contamination hazards, personal health and hygiene, food storage, cleaning and pest awareness within 4 weeks of them starting their job.

Topics covered:

Module 9: Training

As a supervisor it is important to be able to contribute to staff training. By the time you complete this module, you will be able to:

Describe the levels of risk to food safety of different job roles and identify the learning requirements for each category
State the importance of induction and on-going training for team members
Explain the importance of keeping staff training records
Describe the supervisor’s role in coaching and communicating food safety procedures to staff

Staff require different levels of training depending on their role and the supervisor needs to ensure that the training is effective and the knowledge gained is put into practice.

Topics covered:

Module 10: HACCP

HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognised food safety management system based on formal hazard analysis.

By the time you complete this module you will be able to:

Identify good hygiene and retail practices that are essential to ensure an effective HACCP system
Describe the preliminary procedures in developing a HACCP plan
Identify the hazards in a food production process
Determine critical control points
Establish critical control limit(s)
Establish a system to monitor critical control points
State the corrective action to take when monitoring indicates a critical control point is not under control
State the procedures for verifying that a HACCP system is working effectively
Identify controls, records and documentation for HACCP procedures

Staff require different levels of training depending on their role and the supervisor needs to ensure that the training is effective and the knowledge gained is put into practice.

Topics covered:

Benefits of HACCP
Legal requirements
HACCP prerequisites
HACCP preparation steps
Hazards and risk
Critical control points
Critical limits
Monitoring procedures
Corrective actions
Verification
Documentation and record keeping
Applying HACCP principles

Module 11: Food safety management tools

In module 11 you will learn how the Safer Food, Better Business tool can help you to implement a food safety management system.

By the time you complete this module you will be able to:

Safer Food, Better Business was developed by the Food Standards Agency to help small businesses comply with the law.

Topics covered:

Course Summary

Course Name

CIEH Level 3 course in Food Safety in Catering

Course Price

180 EUR

Modules

Final Assessment

40-question multiple-choice examination/ 5 Attempts

Pass Mark

82%

Certificate

Official CIEH PDF Certificate

Completion Note On successful completion, you can download your official CIEH Certificate. If you are not successful, we recommend reviewing the learning content and trying again.