Level 3 Award in Supervising Food Safety in Catering

Objectives

To equip supervisors who have day to day responsibility with the knowledge, understanding and practical expertise to implement, maintain and monitor good food hygiene procedures. This course will also cover the requirements of HACCP and therefore help companies to demonstrate compliance Regulation (EC) 852/2004.

Course Content

General introduction to food hygiene
Legislation
Applying and monitoring good hygiene practice
Temperature control
Workplace and equipment design
Waste disposal, cleaning and disinfection
Pest control
Personal hygiene standards of staff
Contribution to staff training
Implementation of food safety management procedures
Food safety management tools

Course Structure

A minimum of 18 hours instruction over three days. The course includes lectures enhanced by visual materials. Delegates are encouraged to actively participate in discussion sessions and group activities. Some activities will require independent or group research and the presentation of material.

Examination

Course delegates are required to sit a 2 hour written examination within a few weeks of completing the course. Successful candidates receive a certificate from the Chartered Institute of Environmental Health.

Who should attend?

Unit Managers, Supervisors and Sous Chefs

Benefits

Strengthens in-house food hygiene expertise
Reduces business risk
Raises food safety standards
Helps to ensures compliance with legislation