CIEH Level 3 Food Safety Results – Congratulations!
Pleased to report that 4 delegates gained a merit and 4 delegates recently passed the CIEH Level 3 Award in Supervising Food Safety. The delegates, from the Hakkasan restaurant group attended the course on 3 seperate days, over a 3 week period and then took the exam the following week.
We asked the course delegates if they were happy with the delivery of the course, to which one responded “Yes, excellent with very detailed content”. We also asked what was the most positive aspect of the training course, to which one delegate answered “The bacteria toys”, obviously referring to some of the ‘props’ used by Jay the trainer, to bring the subject matter more to life.
So, a big congratulations to all of those delegates that passed, from the team at DDS International!
Over the years, DDS International have delivered numerous accredited food safety courses, and are registered to deliver such courses through the Chartered Institute of Environmental Health (CIEH), and the Highfield Awarding Body for Compliance (HABC).
CIEH food safety qualifications are regulated in England by the Office of Qualifications and Examinations Regulation (Ofqual), in Wales by the Department for Education and Skills (DfES) and in Northern Ireland by the Council for the Curriculum, Examinations and Assessment (CCEA) and is part of the Qualifications and Credit Framework (QCF). HABC food safety qualifications have been accredited by the regulators of England and Wales (Ofqual and Welsh Government) and is part of the Qualifications and Credit Framework (QCF).
About level 3 Food Safety Qualifications
The level 3 food safety course and exam has the following learning outcomes:
1 Understand the role of the supervisor in ensuring compliance with food safety legislation
- Summarise the importance of food safety management procedures.
- Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.
- Outline how the legislation is enforced.
2 Understand the application and monitoring of good hygiene practice
- Explain the importance of, and methods for, temperature control.
- Explain procedures to control contamination and cross-contamination.
- Justify the importance of high standards of personal hygiene.
- Explain procedures for cleaning, disinfection and waste disposal.
- Outline requirements relating to the design of food premises and equipment.
- Describe the importance of, and methods for, pest control.
3 Understand how to implement food safety management procedures
- Describe the importance to food safety of microbial, chemical, physical and allergenic hazards.
- Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions.
- Explain the requirements for monitoring and recording food safety procedures.
- Describe methods for, and the importance of, evaluating food safety controls and procedures.
4 Understand the role of the supervisor in staff training
- Explain the requirements for induction and on-going training of staff.
- Explain the importance of effective communication of food safety procedures.
It is recommended that candidates have achieved the CIEH Level 2 Award in Food Safety in Catering (or equivalent) before embarking on the training programme for this qualification.
The CIEH also recommends that candidates should have a minimum of Level 1 in literacy or equivalent to undertake this qualification. This qualification is appropriate for delivery to candidates
aged pre-16, 16−18 and 19+.
Candidates are assessed by an examination paper consisting of 60 multiple-choice questions (MCQs) to be completed in two hours under examination conditions.