Level 3 Award in Supervising Food Safety in Catering

In Exeter

£ 260 VAT exempt

Description

  • Typology

    Training

  • Level

    Intermediate

  • Methodology

    Inhouse

  • Location

    Exeter

  • Duration

    4 Days

Description

The syllabus covers: A. Introduction B. Legislation C. Applying and monitoring good hygiene practice D. Temperature control E. Workplace and equipment design F. Waste disposal, cleaning and disinfection G. Pest control H. Personal hygiene of staff I. Contribution to staff training J. Implementation of food safety management procedures K. Food safety management tools The syllabus covers all facets of food production, processing, storage, transport, wholesaling, catering and retailing.
Suitable for: This course is designed for supervisors, team leaders, and even owners and managers, who require a broad understanding of food hygiene.

Important information

Documents

  • Aims and Objectives
  • Terms and Conditions

Facilities

Location

Starts

Exeter (Devon)
See map
Civic Centre, Paris Street, EX1 1RQ

Starts

On request

To take into account

All our courses are delivered in English unless stated otherwise. All delegates must have a good understanding of written and spoken English to attend this course.

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Subjects

  • A broad understanding of food hygiene
  • The correct handling of food at all stages in its manufacture

Teachers and trainers (1)

EHO Environmental Health

EHO Environmental Health

Environmental Health

Course programme

This course is designed for supervisors, team leaders, and even owners and managers, who require a broad understanding of food hygiene. Food poisoning is normally caused by negligence or ignorance and consequently a reduction in cases will be achieved only by the education of food handlers. The correct handling of food at all stages in its manufacture, storage, distribution and sale is essential to ensure the food remains safe and wholesome. This in turn will ensure a profitable operation by reducing food spoilage and the exposure of customers to food poisoning.

The syllabus covers:

A. Introduction
B. Legislation
C. Applying and monitoring good hygiene practice
D. Temperature control
E. Workplace and equipment design
F. Waste disposal, cleaning and disinfection
G. Pest control
H. Personal hygiene of staff
I. Contribution to staff training
J. Implementation of food safety management procedures
K. Food safety management tools

A short multiple-choice test concludes the course. Successful candidates receive the Level 3 Award In Supervising Food Safety In Catering Certificate, awarded by the Chartered Institute of Environmental Health.

Level 3 Award in Supervising Food Safety in Catering

£ 260 VAT exempt