Level 3 Award in Supervising Food Safety
On completion of this course learners will be able to: Explain how food businesses can ensure compliance with current legislation. Explain the principles of good hygiene practice. Discuss the implementation of food safety management procedures. Explain the role of the supervisor in staff training.
Suitable for: The course is suitable for all supervisors or small business owners working in the food industry and is the ideal progression for anyone who has completed a Basic Level 2 Food Safety course, but is now taking on further responsibilities for food safety within a business - or for anyone who just wants to know more!
To take into account
There are no specific entry requirements for this course, however we would recommend completion of a Basic Level 2 Food Safety course prior to embarking on Level 3. This course is suitable for anyone supervising staff within a food manufacturing, catering or food retailing business.
Questions & Answers
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This recently launched online Level 3 Award in Supervising Food Safety course covers those aspects of the supervision of food hygiene and safety which enable candidates to identify problem areas and to recommend solutions. The course is firmly based on the Level Three National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by the RSPH and other awarding bodies under the guidance of People 1st.
The Level 3 course is aimed at those who are supervising other staff within a food business – whether that be catering, manufacturing or food retailing. We would recommend that all food premises should have at least one person trained to Level 3 – particularly if they are in charge of other staff and are responsible for the training of those staff. This course will provide a deeper understanding of Food Safety than Level 2 and will also consider some of the implications of poor food hygiene.
The aim of this course is to provide a broad knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify food safety hazards , take appropriate action in the light of these hazards and contribute to improvements in food safety practice. It is an ideal link between the "Level 2 Award in Food Safety" qualification and the more advanced "Level 4 Award in Managing Food Safety in Catering".
On completion of this course learners will be able to:
- Explain how food businesses can ensure compliance with current legislation
- Explain the principles of good hygiene practice
- Discuss the implementation of food safety management procedures
- Explain the role of the supervisor in staff training