CIEH Level 3 Food Safety in Catering

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

List the groups of people who are most at risk from food-borne illness and the foods most commonly involved in outbreaks of food-borne illness

Learners should be aware of UK and European food safety legislation to ensure compliance in a food business

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