Who is this course aimed at?
This qualification has been developed to benefit anyone working in a supervisory position where food is prepared, cooked and served. It is relevant to all catering operations – for example, in hospitals, care and nursing homes, schools, prisons, pubs, hotels, restaurants, travel, contract catering, fast food outlets, and the armed forces. Candidates must participate in at least 80% of the course to be eligible to take the examination.
Do you need previous experience or qualifications to attend this course?
No previous experience or qualifications required. The CIEH requires that each candidate produces photographic identity and so a passport, driving licence or other form of photo ID is required. Delegates will be unable to sit the exam without this evidence.
This course runs over 3 days: Dates to be confirmed
At the end of the course delegates will be able to understand and explain the:-
- Terminology used in respect to supervising food safety procedures
- Supervisor’s role in ensuring compliance with UK and European food safety legislation
- Concept of contamination and the risks it imposes on food safety
- Role temperature plays in the control of food safety
- Importance of good workplace and equipment design to ensure food safety
- Importance of supervising high standards of cleanliness in food premises
- Importance of good pest control practice
- Need for high standards of personal hygiene
- Importance of being able to contribute to staff training
Multiple choice examinations
Available on site
Buffet lunch and Teas / coffees provided.
To make a booking please complete the booking form and return to Emma Codd at firstname.lastname@example.org