Level 3 Award in Food Safety in Catering (NEW)Duration:
3 day including exam
Course introductionThis
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: -
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A good knowledge of the relevant food safety legislation requirements
and be able to apply and monitor good hygiene practices.
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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.
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A good understanding of the importance of effective communication and
staff training
The course covers: -
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Legislation
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Supervisory management
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Temperature control (chilling, cooking)
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Contamination control
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Applying and monitoring good hygiene practices
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Implementing good food safety procedure
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Contributing to the safety training of others
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The costs of food poisoning
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Bacterial, non-bacterial food poisoning & food borne infections
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Hazard analysis & HACCP
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Personal hygiene
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Food preservation
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Design and construction of food premises & equipment
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Pest control
