Level 3 Food Safety in Catering

Candidates should understand the terminology in respect to supervising food safety procedures and be able to:

A Define the terms food hygiene, food poisoning, food-borne disease, food-borne illness, contamination, hazard analysis, food safety management systems and HACCP.

B Legislation
Candidates should be aware of UK and European food safety legislation to ensure compliance in a food business.

C Applying and monitoring good hygiene practice
Candidates should understand the concept of contamination and the risks it poses to food safety.

D Temperature control
Candidates should understand the role temperature plays in the control of food safety.

E Workplace and equipment design
Candidates should understand the importance of good workplace and equipment design to ensure food safety.

F Waste disposal, cleaning and disinfection
Candidates should understand the importance of supervising high standards of cleanliness in food premises.

G Pest control
Candidates should understand the importance of good pest control practice.

H Personal hygiene of staff
Candidates should understand the need for high standards of personal hygiene.

I Contribution to staff training
Candidates should understand the importance of being able to contribute to staff training.

J Implementation of food safety management procedures
Candidates should understand the principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system in catering.

K Food safety management tools
Candidates should understand how a tool, such as Safer Food, Better Business, can assist in implementing a food safety management system.