CIEH - Food Safety Supervision

A CIEH intermediate level guide to food safety

Every food business uses food in different ways, for example preparing, processing, storing, serving, selling or distributing food for a variety of customers and consumers. However, the general issues and key principles surrounding food safety remain the same, whatever the type of operation. This course provides essential information and advice that is applicable wherever food is handled.

The attitude, enthusiasm and approach of Food Safety Supervisors play a major part in helping to motivate staff to maintain acceptable food safety standards and to follow agreed procedures.

On completion of the course, delegate’s knowledge will be assessed via a multiple choice exam.

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Delegate Introduction
Course Objectives
Introduction to Food Safety
- The importance of food safety
- Vulnerable groups of people
- Responsibilities for keeping food safe
- Enforcement of Food Safety Legislation
Food Safety hazards
- Microbial contamination
- Food-borne illness
- Food poisoning from metals
- Poisonous plant
- Poisonous fish
- Allergenic contamination
- Physical contamination
- Chemical contamination
- Food spoilage
Good food safety practice
- Time and temperature control
- Personal hygiene
- Premises hygiene
- Waste disposal
- Premises requirements
- Food pests
- Purchasing, delivery, storage and stock control
- Traceability
- Food recalls
- Dealing with an outbreak of food-borne illness
- Managing complaints
Food Safety Management systems
- What is HACCP
- Record Keeping
Food Safety Training
- Induction Training
- Ongoing Training
- Refresher Training
- Training records
- Effective communication of food safety procedures
Multiple Choice Exam

Heads of Departments
Quality Assurance Supervisors
Production Supervisors
Purchasing Supervisors
Sanitation Supervisors

Participants achieve the following learning outcomes from the programme;

Understand the responsibilities of food handlers and supervisors
Understand the importance of food safety
Understand the role of food safety legislation and enforcement officers
Know the food safety hazards
Understand the causes of food poisoning and how food poisoning can be prevented
Understand Good food safety practice
Understand the 12 steps & 7 principles of HACCP
Understand the importance of food safety training

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma...

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Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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40 Question Multiple Choice Exam at the end of the course
Pass rate is 28/40 correct answers
CIEH ‘Intermediate Certificate in Food Safety’ will be awarded on successful completion accredited by the CIEH Royal Charter. CIEH – The Chartered Institute of Environmental Health www.cieh.org.

In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
'Food Safety Supervision – A CIEH intermediate level guide to food safety' course book is provided.