Level 3 Award in Supervising Food Safety in Catering (CIEH) or (HABC)

 

 

 

Level 3 Award in Food Safety in Catering

Changes in legislation took effective from January 2006 and these place a greater onus and accountability on anyone in the food business with supervisory responsibility. The intermediate level course is designed for those working in all food businesses at supervisory level.  This includes “traditional” supervisors and team leaders, but also anyone who needs a broad understanding of food hygiene as part of their work.

The course covers the following topics:

  • Introduction
  • Legislation
  • Applying and monitoring good hygiene practices
  • Temperature control (chilling, cooking)
  • Workplace and equipment design
  • Waste disposal, cleaning and disinfection
  • Pest control
  • Personal hygiene of staff
  • Contribution to staff training
  • Implementation of food safety management procedures
  • Food Safety management tools

On completing this qualification candidates will be able to understand:

  • The terminology with respect to supervising food safety
  • The techniques involved in controlling and monitoring food safety
  • The concepts of food hazards and the risks associated with them
  • That some micro-organisms have the potential to cause illness
  • The role temperature plays in the control of food safety
  • The importance of supervising high standards of cleanliness in food premises

The course is delivered over 18 hour’s duration and assessment is by a multiple choice question paper by the CIEH (Chartered Institute of Environmental Health) or the HABC (Highfield awarding body for compliance). The 18 hour course can be negotiated to suit the delivery needs of individuals. Work books, handouts, leaflets and DVD’s are included within the cost.

 
 
 
 

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