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252525Ifyouwouldlikemoreinformationpleasecontact01283509175advicecrsrisk.comwww.crsrisk.comOverviewWhetherfoodisbeingproducedpreparedcookedservedstoredordistributedCIEHhasdevelopedfoodsafetytrainingtosuitemployeesinalltypesoffoodbusiness.Thesecoursesgiveparticipantsarmgraspoftheimportanceoffoodsafetyandknowledgeofthesystemstechniquesandproceduresinvolvedanunderstandingofhowtocontrolfoodsafetyriskspersonalhygienefoodstoragetransportcookingandhandlingandthecondenceandexpertisetosafelydeliverqualityfoodtocustomers.TargetAudienceEveryonewhoworkswithfoodhasaspecialresponsibilityforsafeguardingthehealthofconsumersandensurethatthefoodtheyserveorsellisperfectlysafetoeat.ThesespecicFoodSafetycoursesaredesignedforanyonewhohandlesfoodsuchasCookschefsfoodpreparationworkersFoodmanufacturingworkersRetailworkersonDelicatessenBakeryCoeeShopetc.FoodstorageandtransportworkersAssessmentProcess30MCQexampapertobecompletedin1hourSyllabusCandidateswillcoverIntroductiontoFoodSafetyunderstandtheterminologyusedinfoodsafetyFoodSafetyLawunderstandthelawsthatapplytofoodbusinessesandfoodhandlersandbeabletodescribeingeneraltermstherequirementsofthecurrentregulationsFoodSafetyHazardsunderstandtheconceptoffoodhazardsandhowtheriskoffoodpoisoningcanbecontainedRefrigeratingChillingandColdholdingoffoodsunderstandhowtotakeproductandequipmenttemperaturesandhowareductioninstoragetemperaturewillminimisebacterialmultiplicationCookingHotholdingandReheatingofFoodsunderstandtheimportanceofhightemperaturesinthesupplyofsafefoodPersonalHygieneofFoodHandlersunderstandthatfoodhandlerscanimposearisktofoodsafetyandhowtocontrolthisPrinciplesofFoodStoragetheimportanceofutilisingappropriatestorageconditionsfordierenttypesoffoodCleaningtheimportanceofcleaninginfoodpremisesandthemanagementofwasteunderstandingthedierentmethodsofcleaninganduseofchemicalsFoodPremisesandEquipmentrecognisetheneedforhighstandardsofstructureandequipmenttopromotegoodhygieneinfoodpremisesAdditionalNotesAllcandidatesmustcompleteaCIEHSelfEvaluationFormCIEHLevel2AwardInFoodSafetyCourselengthAdditionalWorkLevelDeliveryVenuesPre-QualicationsExaminationsNextstepqualication1DayNoneAwarenessClassroomNationwideNone30MultipleChoiceQuestionsCIEHlevel3AwardinFoodSafetyOverviewInlinewiththeNationalOccupationalStandardsreectingsector-specicneedsthesequalicationsprovideathoroughunderstandingoffoodsafetyproceduresemphasisingtheimportanceofmonitoringstaandcontrols.Anyoneworkinginasupervisorypositioninthefoodbusinessisnotonlyresponsiblebutalsoaccountableforfoodsafety.Itisthereforevitaltheyareequippedwithboththeknowledgeandcondencetodotheirjobeectively.TargetAudienceManagersandsupervisorsinsmallmediumorlargecateringmanufacturingorretailbusinesses.ParticularlyrelevantforthosewhohavetodevelopormonitorHACCPbasedfoodsafetymanagementproceduresandsystems.AssessmentProcess60MCQexampapertobecompletedin2hoursSyllabusAttheendofthecoursecandidateswillUnderstandUKandEuropeanfoodsafetylegislationtoensurecomplianceinafoodbusinessHavetheabilitytoapplyandmonitorgoodhygienepracticebyunderstandingtheconceptoffoodhazardsandtherisksassociatedwiththemUnderstandtheroletemperaturecontrolplaysinthecontroloffoodsafetyUnderstandtheimportanceofsupervisinghighstandardsofcleanlinessinfoodpremisesBefamiliarwiththeterminologywithrespecttosupervisingfoodsafetypestcontrolwastemanagementstatrainingandpersonalhygieneofstaUnderstandtheimportanceofgoodworkplaceandequipmentdesigntoensurefoodsafetyBeabletoimplementfoodsafetymanagementproceduresandunderstandthetechniquesinvolvedincontrollingandmonitoringfoodsafetyincludingtheprinciplesofaHACCPsystemAdditionalNotesAllcandidatesmustcompleteaCIEHSelfEvaluationFormCIEHLevel3AwardInFoodSafetyCourselengthAdditionalWorkLevelDeliveryVenuesPre-QualicationsExaminationsNextstepqualication3DayNoneAwarenessClassroomNationwideCIEHlevel2AwardinFoodsafety60MultipleChoiceQuestionstobecompletedin2hoursCIEHlevel4AwardinFoodSafety