Supervising Food Safety in Catering Level 3

The qualification covers the following topics:

• Legislation
• Personal Hygiene of Staff
• Contribution of staff training
• Supervisory management
• Temperature control
• Waste disposal, cleaning and disinfection
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others
• Workplace and equipment design
• Pest control
• Implementation of food safety management procedures
• Food safety management tools

Changes in legislation effective from January 2006 place greater accountability on those in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

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