Level Three Food Safety for Supervisors in Catering

Subjects covered include

• Microbiology
• Hazards and controls
• Food poisoning
• Personal hygiene
• Premises and equipment
• Cleaning and disinfection
• Pest management
• Food safety management
• Supervisory management
• Legislation and enforcement

The HABC Level Three Award in Supervising Food Safety in Catering (QCF) is accredited and recognised internationally and has been developed to protect customers, brand reputation and profits.

60 question multi choice question paper

• Quality Focused quality is at the heart of all we do, we are all accountable for performance and results.
• Ambitious achieving success for our learners, staff, businesses and communities.
• Enterprising innovative and responsive, encouraging new ideas to generate developments, income and efficiencies in our operations.
• Resilient embracing change and being determined to succeed.
• Respectful to each other, advancing equality of opportunities and promoting diversity
• Caring safeguarding young people and vulnerable adults, providing a safe, inclusive and considerate environment for all members of the college community.