Course information Course information Facts • 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 safe ty • Appreciate the importance of supervising high standards of cleanliness in food premises In line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls. Who needs these qualifications? Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. This course is recommended for supervisors and higher management who may have to instruct others in matters of food safety, chefs consultants, auditors and health inspectors. Particularly relevant for those who have to develop or monitor HACCP- based food safety management procedures and systems. Why is this training important? Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively. Learning outcomes • Ability to implement and supervise a food safety management system Duration Cost Ofqual Qualification reference Catering – 500/5475/2 Retail – 500/5320/6 Manufacturing – 500/5092/8 Prerequisite CIEH Level 2 Award in Food Safety (recommended). Candidates who have already achieved the CIEH Level 3 Award in Implementing Food Safety Management Procedures or the CIEH Level 3 Award in HACCP in Catering/Manufacturing need only attend two of the remaining units of training and pass the multiple choice question examination to gain this award. ‡ CIEH Level 3 Award in Supervising Food Safety in Catering ‡ CIE H Level 3 Award in Food Safety Supervision for Manufacturing ‡ CIE H Level 3 Award in Food Saf ety Supervision for Retail CIEH Level 3 Awards in Food Safety We run courses at our location in Swei eh – Amman. If you are interested in running a course for your own organisation, training at your premises may be more appropriate to your needs. Course content: • Supervisory Management • Legislation • Food Safety auditing (Manufacturing and Retail only) • Food Safety Management Tools • Cleaning and Disinfection and Waste Control • Temperature Control (chilling, cooking) • Contamination control • Applying and monitoring good hygiene practices • Implementing good food safety • Contributing to the safety training of others • HACCP • And much more…. The course is run over 3 full days and half day for the multiple-choice exam, usually over 1-2 weeks. Pass mark - 40/60 questions. Merit pass 51/60. JD 350 Per Person AL-YOUSEF HYGIENE & PUBLIC HEALTH Tel: (962-6) 5833577 - 5833576 Fax:(962-6) 5833578 [email protected] www.foodsafety.jo

CIEH Level 3 Awards - Food Safetyfoodsafety.jo/files/CIEH-FSL3-1.pdf · health inspectors. Particularly relevant for those who have to develop or monitor HACCP- based food safety

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Page 1: CIEH Level 3 Awards - Food Safetyfoodsafety.jo/files/CIEH-FSL3-1.pdf · health inspectors. Particularly relevant for those who have to develop or monitor HACCP- based food safety

Course informationCourse information

Facts• Understand food safety procedures

• Understand the concept of food hazards and the risks associatedwith 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

In line with the National Occupational Standards re�ecting sector-speci�c needs, these quali�cations provide a thorough understanding of food safety procedures emphasising the importance of monitoring sta� and controls.

Who needs these quali�cations?

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. This course is recommended for supervisors and higher management who may

have to instruct others in matters of food safety, chefs consultants, auditors andhealth inspectors.

Particularly relevant for those who have to develop or monitor HACCP- based food safety management procedures and systems.

Why is this training important?

Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and con�dence to do their job e�ectively.

Learning outcomes

• Ability to implement and supervise a food safety management system

Duration

Cost

Ofqual Quali�cation referenceCatering – 500/5475/2Retail – 500/5320/6Manufacturing – 500/5092/8

Prerequisite CIEH Level 2 Award in Food Safety

(recommended). Candidates who have already achieved the CIEH Level 3 Award in Implementing Food Safety Management Procedures or the CIEH Level 3 Award in HACCP in Catering/Manufacturing need only attend two of the remaining units of training and pass the multiple choice question examination to gain this award.

‡ CIEH Level 3 Award in Supervising Food Safety in Catering

‡ CIEH Level 3 Award in Food Safety Supervision for Manufacturing

‡ CIEH Level 3 Award in Food Safety Supervision for Retail

CIEH Level 3 Awards in Food Safety

We run courses at our location in Swei�eh – Amman. If you are interested inrunning a course for your own organisation, training at your premises may bemore appropriate to your needs.

Course content:• Supervisory Management • Legislation • Food Safety auditing (Manufacturing and Retail only)• Food Safety Management Tools• Cleaning and Disinfection and Waste Control • Temperature Control (chilling, cooking)• Contamination control • Applying and monitoring good hygiene practices • Implementing good food safety • Contributing to the safety training of others• HACCP • And much more….

The course is run over 3 full days and halfday for the multiple-choice exam, usuallyover 1-2 weeks. Pass mark - 40/60questions. Merit pass 51/60.

JD 350 Per Person

AL-YOUSEF HYGIENE & PUBLIC HEALTHTel: (962-6) 5833577 - 5833576Fax:(962-6) [email protected] www.foodsafety.jo