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Level 3 Award in Food Safety in Catering (NEW)

Duration: 3 day including exam

Course introduction

This qualification is designed for those who are or intend to become managers and supervisors within the catering and hospitality industry. The outcomes of this qualification have been designed to ensure that supervisors are aware of their role in the implementation of food safety procedures at all stages of food preparation and service, together with the importance of their role in the supervision of food handlers in food safety matters.

Whilst the content of the qualification focuses strongly on the day-to-day role of the supervisor in implementing effective food safety management procedures, it also covers the supervising of food handlers in food safety matters, and ensuring that relevant monitoring and recording activities are carried out. It is strongly recommended that the candidates have a formal level 2 qualifications such as the RIPH level 2 Award in Food Safety in Catering.

The holder of the Level 3 Award in Supervising Food Safety in Catering will have: -

• A good knowledge of the relevant food safety legislation requirements and be able to apply and monitor good hygiene practices.
• An understanding of their role in the implementation of food safety management procedures, the identification of food safety hazards and the need to contribute to improving food safety procedures.
• A good understanding of the importance of effective communication and staff training

The course covers: -

• Legislation
• Supervisory management
• Temperature control (chilling, cooking)
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedure
• Contributing to the safety training of others
• The costs of food poisoning
• Bacterial, non-bacterial food poisoning & food borne infections
• Hazard analysis & HACCP
• Personal hygiene
• Food preservation
• Design and construction of food premises & equipment
• Pest control
  

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