CIEH Level 3 Award in Implementing Food
Safety Management Procedures
Overview
From 1 January 2006, EU legislation requires all businesses producing food
for the public are required to have a documented food safety management
system in place, based on Hazard Analysis and Critical Control Point
(HACCP) principles.
This course will help businesses comply with the food safety management
requirement of the hygiene legislation.
Course Outline
The course covers the following topics:
 The 12 steps in the HACCP process
 Controls required to ensure food safety
 Use of a management tool such as the FSA’s Safer Food Better
Business pack
ESSES
Who should attend?
This course is suitable for managers, owners and supervisors of small and
medium sized catering businesses. It is recommended that candidates for
this course should have a good understanding and knowledge of basic food
hygiene.
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Restaurants
Public houses serving meals
Hotels and guest houses
Nurseries that prepare meals
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Sandwich shops
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Charities
Takeaways
In-house caterers and staff restaurants
Hospitals - Health & social care providers that
prepare on-site meals
Schools and Colleges
How much does it cost?
This course costs £125.00 per person and includes training by a CIEH
registered, professional trainer, training material and exam. However if you
book 10 places you only pay for 9.
We offer Charities a 30% discount of the normal cost of £125 per person.
Course duration and assessment
The training course is a one-day course from 9.00 a.m. to 5.00 p.m. and
includes an examination for which a certificate is awarded, where appropriate,
by The Chartered Institute of Environmental Health (CIEH).
Dates available
We have space available on:
14th August 2008
9th September 2008
How do I apply?
Register your interest by completing an online form
Call: 020 7641 1052 or
Email: foodtraining@westminster.gov.uk