Food safety (CIEH level 3 certificate)

Food safety (CIEH level 3 certificate) – overview

Rigorous enforcement of food hygiene legislation is important but it is not, in itself, sufficient
to prevent food poisoning. Food poisoning is normally caused by negligence or ignorance and
consequently most experts in food hygiene believe that a reduction in the high level of food poisoning
cases will be achieved only by the education of food handlers.

The correct handling of food at all stages in its manufacture, storage, distribution and sale is essential
to ensure the food remains safe and wholesome. This in turn will ensure a profitable operation by
reducing food spoilage and the exposure of customers to food poisoning.

One of the most successful and cost effective methods of reducing the risk of food poisoning is to
ensure that all staff receive comprehensive training in the aspects of hygiene relating to their work.
A well trained and informed staff is essential in every food establishment. All personnel must be
motivated to work towards the objectives of the organisation. This course has been designed to meet
that requirement; with various syllabus revisions, it has been running since 1988.

Full details below or download course outline.

Learning objectives

On completing this course, participants will be able to:

  • Play an active part in monitoring food hygiene standards
  • Be involved in training activities, especially on the job training
  • Effectively supervise food handlers on hygiene issues
  • Carry out hygiene audits
  • Encourage good standards of personal hygiene
  • Assist in hazard analysis programmes
  • Help in the formulation and writing of hygiene policies, instructions, etc
Who should attend?

This course is designed for those working in all food businesses at supervisory level. This
includes ‘traditional’ supervisors and team leaders, but also anyone who needs a broad
understanding of food hygiene as part of their work. Among those who would benefit are people who
have responsibility for the following jobs and functions:

  • Quality assurance
  • One to one or on the job instruction/training
  • Customer complaints investigations
  • Raw materials buying
  • Sales

Participants need to have an analytical approach to food hygiene and will be encouraged to
demonstrate how they can influence others and positively encourage good standards.

Course format

An intensive three-day course with a 2-hour multiple choice test of 60 questions. The assessment can
be offered immediately following the training programme (which we recommend), or after a period for
consolidation and revision, to suit the participants.
Special features – CIEH Certificate

This course follows the Chartered Institute of Environmental Health’s syllabus for its Intermediate
Certificate, Food safety. Award of the certificate is dependent on successful completion of the test.
The course has a general syllabus. It should be tailored to suit the organisation and the participants’
job functions, so that all relevant facets of food production, processing, storage, transport,
wholesaling, catering and retailing are covered.
Expert trainer

Frances is a highly qualified (MA, BSc, FRSH, MRSPH, Chartered MCIPD, ACIEH) independent
consultant and trainer in the health and safety/food safety field. Formerly a training manager in a large
London hospital, Frances is also a registered CIEH trainer, a qualified food inspector and currently
a senior lecturer at a London college. She has extensive practical management experience and is a
very popular trainer generally but particularly in the hospitality and care sectors as well as with local
and central government departments.

‘Having used Frances’s services for three years I am very happy to recommend her. She is
reliable and self-sufficient as a supplier of training; and the feedback from delegates has always
been that her sessions are valuable, informative and enjoyable.’ Training Manager, Red Carnation Hotel Group

‘Frances offers a very wide range of workshops in the health and safety field. Her in-depth
knowledge and easy manner made her an ideal choice to deliver this training programme to our
employees.’ OD Consultant, London Borough of Havering

Food safety (CIEH level 3 certificate) – course outline

1 General introduction

  • Relationship between food hygiene and food poisoning
  • Socio-economic costs of food poisoning
  • Definition of terms
  • Benefits of high standards of food hygiene
  • Causes and types of food poisoning
  • Incidence of food poisoning and foods most commonly involved

2 Bacteriology

  • Structure, shape and size of bacteria
  • Spoilage and pathogenic organisms
  • Spores
  • Bacterial toxins
  • Bacterial reproduction rates
  • Factors influencing bacterial growth
  • Eradicating bacteria

3 Food poisoning and food-borne disease

  • Distinction between food poisoning and food-borne disease
  • Sources, types of food commonly involved, vehicles and routes of transmission, average
    onset times, symptoms, likely carrier status and control measures for the main food-borne
    diseases food poisoning
  • Causative organisms, sources, incubation periods, symptoms, likely carrier status, vehicles
    and routes of transmission and control measures for the main food-borne diseases
  • Potential for bacterial contamination of food and measures available for prevention
  • Methods for preventing contamination of high-risk food
  • Differences between chemical, metallic and viral food poisoning

4 Physical contamination of food and its prevention

  • The potential for physical contamination of food
  • Common contaminants
  • Procedures for preventing physical contamination of food
  • Detection and removal of contaminants

5 Food storage and temperature control

  • Importance of satisfactory storage to minimise decomposition and infestation
  • Temperatures necessary to control enzyme and bacterial activity in food
  • Temperature controlled storage
  • Date labelling
  • Rapid chilling