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Envesca Ltd

Highfield L3 Award in Food Safety in Catering Refresher

Envesca Ltd
In Swindon

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Important information

Typology Course
Location Swindon
Duration 1 Day
  • Course
  • Swindon
  • Duration:
    1 Day

The aim of this three day course is to provide your supervisors and managers with a comprehensive understanding of food safety. It will help them to examine everyone’s different roles in establishing and maintaining high standards within their workplace. The course is designed to provide your employees with a detailed knowledge of food safety principles and practice through identifying potential hazards. In gaining this knowledge, supervisors and food managers will be able to develop and implement food safety systems appropriate to their workplace.

Facilities (1)
Where and when



Swindon (Gloucestershire)
See map
Kingsdown, SN2 7RU


On request

To take into account

· Requirements

It is recommended that candidates have a basic understanding of food safety prior to attending this course, ideally the Level 2 Award in Food Safety in Catering qualification. It is recommended that candidates have a minimum of level 1 in literacy or equivalent.

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Course rating
Centre rating

Reviews on this course

Dorothy McDougall
4.5 20/04/2016
What I would highlight: I have enjoyed the whole course, specifically the section on how important it is to supervise effectively –it was really beneficial to my job role! I would recommend Envesca.
What could be improved: Nothing
Would you recommend this course?: Yes
Did this opinion help you? Yes (0)
Reviews gathered by Emagister & iAgora

What you'll learn on the course

Food safety
Food Hygiene
Food poisoning
Food Handling
Food preservation

Course programme

Course Summary
  • Food safety legislation, enforcement and penalties.
  • Recent changes in food safety law and regulations.
  • The different responsibilities of employers and employees.
  • The concept of due diligence and how to prove it.
  • Relationship between food hygiene and food poisoning.
  • Structure and characteristics of bacteria causing illness.
  • Preventing food poisoning and understanding food-borne disease.
  • Physical contamination of food and its prevention.
  • The role of the supervisor in ensuring good personal hygiene practices.
  • The importance of good food storage and stock control.
  • Correct temperature controls and methods.
  • The principles of food preservation.
  • Design and construction of food premises and equipment.
  • Procedures for cleaning and disinfection.
  • Cleaning records and managing cleaning schedules.
  • Controlling internal and external waste effectively.
  • Identifying pests and the methods that can to used to control them.
  • Regulations regarding training and the need for good communications and record keeping.
  • Managing a food safety management system.
  • Monitoring and recording food safety procedures.
  • Evaluating food safety controls and procedures.

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