Level 3 Certificate in Food Safety - Intermediate

Course Dates:

28 June, 5, 12 July 2018

1, 8, 15 November 2018

21, 28 February, 7 March 2019

27 June, 4, 11 July 2019

Exam:
Multiple Choice Exam on the last day of course
Fees:

£600 - for June/July courses

£625 - for post-September 2018 courses

 

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Aims

This course aims to provide candidates with a broader understanding of food safety as part of their work. Upon successful completion of this course, you are expected to be able to play an active part in monitoring food safety standards and training activities. Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. This course is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

Content

Introduction, Legislation, Applying and Monitoring Good Hygiene Practice, Temperature Control, Workplace and Equipment Design, Waste Disposal, Cleaning and Disinfection, Pest Control, Personal Hygiene of Staff, Contribution to Staff Training, Implementation of Food Procedures, Food Safety Auditing.

Delivery

This three day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.

Assessment

2 hour multiple choice examination. Recommended understanding and knowledge of basic food hygiene – ideally the CIEH Level 2 Award in Food Safety taken within the last three years.

Further information on CIEH courses can be found at:

http://www.cieh.org/training.html

For further information and additional support please contact either:

Mandy Bettinson or Sharon Green
Tel: 01406 493000
Email: ncfm@lincoln.ac.uk

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