Food Safety training
C.I.E.H.: Level 3 Award in Implementing Food Safety Management Procedures
From 1 January 2006, EU legislation required all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food.
However, practical, accessible and user-friendly management tools have been created, notably the "Safer Food Better Business (SFBB)" or "Cooksafe" packs adopted by the FSA, to help caterers comply with the new regulations.
This new qualification will help caterers to implement a food safety management system based on HACCP principles.
Note: This qualification will give part exemption to the new Level 3 Award in Supervising Food Safety in Catering
Owners and managers
The qualification covers the following topics:
- The 12 steps in the HACCP process
- Controls required to ensure food safety
- Use of a management tool such as the FSA's Safer Food Better Business / Cooksafe pack
1 day
An assignment completed under exam conditions plus a 60 question multiple choice question paper
Primarily business owners and/or managers of small and medium sized catering and hospitality businesses, such as:
- Takeaways
- Sandwich shops
- Pubs serving meals
- Health and social care providers preparing on-site meals
- In-house caterers and staff restaurants
The Chartered Institute of Environmental Health Level 3 Award in Implementing Food Safety Management Procedures
Level 3 Award in Supervising Food Safety in Catering
This course is usually run in-house. Contact us for further details
See Courses Dates for upcoming public courses.
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