Being a very important factor, hygiene plays a major role in many industries around the world. Like wise in the Food Industry the biggest and most important issue is Hygiene. To regulate this section of the Food Industry specified training courses are available to both employers and employees alike known CIEH Food Hygiene Training. These courses range from Basic Food Safety (Level 1) to Advanced Food Safety & Hygiene for supervisors and managers (levels 3 and 4).

Here at UES we currently off the following Food Safety & Hygiene courses:

  • Level 1 Award in Food Safety Awareness
  • Level 2 Award in Food Safety in Catering, Manufacturing or Retail
  • Level 3 Award in Supervising Food Safety in Catering
  • Level 4 Awards in Managing Food Safety

CIEH Level 1

The CIEH Level 1 award in Food Safety is suitable for a variety of candidates, including those with minimal or no prior food safety knowledge. This course is suitable for those employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff. The Level 1 Food & Safety course is a half-day course and covers Food Safety, Personal Hygiene, Cleaning and Contamination. The Examination paper consists of 15 multiple choice questions, to be completed under examination conditions.

CIEH Level 2

The Level 2 in Food Safety is ideal for all those requiring food hygiene training for the Food Industry.  It is a one-day course designed to cover the minimum requirement for anyone involved in, or connected with, the handling of food and beverages.

  • Introduction to food safety – our responsibility and the benefits of good standards
  • The Law
  • Food Contamination – hazards and controls
  • Bacteria
  • Cross Contamination
  • Food handlers and personal hygiene
  • Cleaning
  • Principles of safe food storage
  • Food premises and equiptment
  • Pest Control

The Examination paper consists of a 30 question multiple choice question paper, which concludes the course, and is to be completed under examination conditions.

CIEH Level 3

  • CIEH Level 3 Award in Supervising Food Safety in Catering
  • CIEH Level 3 Award in Food Safety Supervision for Manufacturing
  • CIEH Level 3 Award in Food Safety Supervision for Retail

In line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls. 

Who Needs This Qualification?

This qualification is required for Managers and Supervisors in Small, Medium or Large:

  • Catering
  • Manufacturing
  • Retail Businesses

This course is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.


Why Is This Training Important? 

Anyone working in a supervisory position in the food business is not only responsible but is also accountable for food safety. It is therefore vital that they are equipped with both the knowledge and the confidence to do their job effectively.

Learning Outcomes

  • Ability to implement and supervise a food safety management system
  • Understand food safety procedures
  • Understand the concept of food hazards and the risks associated with them
  • Understand the terminology with respect to supervising food safety
  • Understand the techniques involved in controlling and monitoring food safety
  • Appreciate the risks linked to cross contamination
  • Understand the role temperature has to play in the control of food safety
  • Appreciate the importance of supervising high standards of cleanliness in food premises

CIEH Level 4

From food business owners to trainers, production managers to hygiene auditors, this qualification meets the food industry’s need for a high level practical qualification with external accreditation.

Who Needs This Qualification? 

Managers, Supervisors and Senior Hygiene Personnel such as:

  • Production Managers
  • Trainers
  • Owners Or Managers Of Food Businesses
  • Supervisors With Intermediate Food Hygiene Knowledge
  • Hygiene Auditors
  • Shift Managers Or Supervisors

This qualification is also suitable for those wishing to deliver CIEH food safety qualifications as part of their training provision.

Why Is This Training Important? 

Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide and offer advice on the management of food hygiene in a food business.

The CIEH Level 4 Awards in Food Safety has been designed as a five day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of hygiene systems and staff.

Learning outcomes

  • Identify areas for legal compliance
  • Design an improvement plan
  • Deliver the CIEH Level 3 Award in Food Safety (with appropriate training skills)

CIEH Level 4 – Food Safety Assessment Methodology

The assessment methodology for the CIEH Level 4 Award in Managing Food Safety in Catering and CIEH Level 4 Award in Food Safety Management for Manufacturing now comprises a controlled assignment and an examination paper both of which are to be completed under examination conditions.

The controlled assignments for the Level 4 Award in Managing Food Safety in catering all comprise two parts:

  1. Food safety management
  2. The role of the manager

Part 1 remains the same but there are three variations of part 2.

You will be randomly allocated one of the three controlled assignments, which must be completed under examination conditions. All of your answers must relate to the application of practical food safety management in the workplace you have described in your scoping document. When you sit the controlled assignment, you must take your scoping document with you – no other reference sources are permitted.

You will have two hours to complete the controlled assignment, but you may leave the examination room after one hour.

For The Record

Your obligations / legal requirements:

  • Produce food that will not harm or injure the consumer
  • Use a hazard analysis (safe food) system.
  • Maintain appropriate temperature controls
  • Keep records
  • Train staff in safe food handling practice
  • Maintain high standards of hygiene, both personal and within food preparation areas
  • Organise cleaning routines and provide resources to achieve an acceptable standard
  • Control pest infestation
  • Arrange appropriate storage and disposal systems for refuse and waste

Costs of Negligence:

  • Death and ill health (civil action by injured parties)
  • Prosecution for contraventions of the Food Safety Legislation. (Maximum penalty is now set at £20,000 and may also incur a prison sentence)
  • Loss of business, livelihood or employment
  • Loss of professional and personal reputation

For more information regarding any of our Health & Safety Courses please call us on:  +44 (0) 208 988 1555, Alternatively you can drop us an email at and we will get back to you as soon as possible.