Level 3 Award in Supervising Food Safety in Catering

Level 3 Award in Supervising Food Safety in Catering

About the course

New legislation (Jan 2006) places greater acountability on anyone in the food business with supervisory responsibility. This course is for all who supervise food safety, particularly head chefs and Catering Managers. It provides the knowledge and confidence to do their job effectively, and to draw up their own Food Safety Management Procedure.

What will participants be able to do after this course?

• Apply in-depth food hygiene knowledge to their workplace
• Effectively supervise food handlers on hygiene issues
• Audit food hygiene standards at their workplace
• Formulate hygiene policies, instructions etc
• Implement a food safety management system based on HACCP principles.

What does the course cover?

• The new food safety management system legislation:
  - the 12 steps in the HACCP process
  - controls required to ensure food safety
  - use of a management tool such as the FSA's Safer Food Better Business pack
• Bateriology
• Food poisoning and food-borne disease
• Physical contamination of food and its prevention
• Design and construction of food premises and equipment
• Cleaning and disinfection
• Pest control
• Legislation
• Supervisory management

How is the course assessed?

60 question multiple-choice assessment paper at the end of the course. All successful candidates gain a Level 3 Award in Supervising Food Safety from the Chartered Institute of Environmental Health.

How long does the course last?

You chose! 2 days with some pre-course study OR 3 days without pre-course study.