Level 3 Award in Supervising Food Safety in Catering

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.