CIEH / HABC Level 3 Award in Supervising Food Safety in Catering

Overview

Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Course Content

• Legislation
• Supervisory Management
• Temperature Control (chilling, cooking)
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety
• Contributing to the safety training of others

Course Structure

Three day programme (exam on the last day)

Examination

2-hour exam of 60 multiple choice questions at the end of the course. To achieve the certificate candidates must get a minimum of 40 correct answers.

Award

Successful candidates receive the Level 3 Award in Supervising Food Safety in Catering certificate. Exceptional results will be recognised by the award of a Merit Certificate.