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.

Delivery Mode

  • Customised
    In-House
    Programmes

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What's covered?

  • 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

Who should participate?

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

What will I learn?

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

Who are the tutors?

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Masters Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for MRPI and MWP and has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK) and a member of Institute of Food Science and Technology Ireland (IFSTI).
He is a very experienced technical professional from the Food Industry having worked as Technical Manager in Kepak. He also holds an NUI Certificate in Training and Continuing education.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


How will I be assessed?

  • 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.

How do we train and support you?

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.

Denis Kiely

Duration: 2 days
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