Course Outline
Level 3 Award in Supervising Food Safety in Catering provides progression from the Level 2 Award in Food Safety in Catering and is intended principally for those who are operating in a supervisory role within the catering and hospitality industry. Qualification holders will be able to demonstrate a wide knowledge of food safety, legislation and effective supervision. They will also be able to take responsibility for the competency of the workforce and for identifying hazards and controls, monitoring controls and taking appropriate corrective action when necessary.
Who should attend?
Candidates working for the level 3 qualification are likely to have some catering experience and be in a job role that involves working unsupervised. This nationally recognised qualification provides candidates with a range of food safety skills directly relevant to the Catering and Hospitality industry.
This course covers
- How to take responsibility for food safety monitoring procedures.
- How to take appropriate action in the light of these hazards
- Contribute to improvements in food safety practices
- Identify food safety hazards
- Microbiology, food contamination, personal hygiene, pest control, food storage and temperature control, food preservation, cleaning and disinfection, HACCP overview and Legislation.
Duration
3 days
Other information
Course Tools & Assessment Method
Power point Presentation, syndicate exercises, practical exercises and group discussion. Learner’s knowledge is evidenced by verbal or written questioning. Certification given on completion.
Delegates attending this course must bring a valid form of photographic I.D
