Level 3 Award Food Safety in Catering

To provide a basic understanding of food safety in a catering environment

There are almost 100,000 reported cases of food poisoning every year in England and Wales. It is essential for your business that you ensure all team members are trained to an acceptable standard, to prevent the possibility of food poisoning and to ensure the good reputation of your food premises is maintained.

This Level 3 qualification is designed principally for those who are, or intend to be, supervisors of food handlers within the catering and hospitality industry. Holders will gain a broad knowledge of food safety and food hygiene, enabling them to identify problem areas and recommend solutions. Holders of this qualification will have the appropriate knowledge, understanding and be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice. This course is delivered over three days, and assessment is by a one and half hour examination of 45 multiple-choice questions.

Course Objectives /Aims & Learning Outcomes:

Learning outcomes:

By the end of the training programme the candidates will be able to

• Understand the role of the supervisor in ensuring compliance with food safety legislation
• Understand the application and monitoring of good hygiene practice
• Understand how to implement food safety management procedures
• Understand the role of the supervisor in staff training

Aims & Objectives:

On completion of this course, delegates will be able to:

• Summarise the importance of food safety management procedures
• Explain the responsibilities of employers and employees in respect of feed safety legislation and procedures for compliance
• Outline how the legislation is enforced
• Explain the importance of, and methods for, temperature control
• Explain procedures to control contamination and cross-contamination
• Justify the importance of high standards of personal hygiene
• Explain the procedures for cleaning, disinfection and waste disposal
• Outline requirements relating to the design of food premises and equipment Describe the importance of, and methods for, pest control
• Describe the importance of food safety of microbial, chemical, physical and allergenic hazards
• Describe methods for, and the importance of, evaluating food safety controls and procedures
• Explain the requirements for induction and on-going training of staff
• Explain the importance of effective communication of food safety procedures

Course Outline:

The course can be broken down into the following sessions:

• How food businesses can ensure compliance with current legislation
  • Food safety procedures
  • Food Safety Legislation
  • Responsibilities of employers and employees
  • Law enforcement
• Principles of good hygiene practice
  • Cleaning and disinfection
  • Temperature control
  • Contamination and cross-contamination
  • Personal Hygiene
  • Equipment and premises
  • Waste Disposal
  • Pest Control
• Implementation of food safety management procedures
  • Food safety hazards
  • Food safety controls
  • Monitoring and recording controls
  • Corrective actions
  • Evaluation of food safety controls
  • Applying and monitoring good hygiene practices
• Role of the supervisor in staff training
  • Induction an on going training
  • Effective communication of procedures

Delivery Methodology:

• Introduction session and ice breaker
• Check of candidates knowledge of food safety
• Power point training session
• Group exercises
• Discussions
• Group question sessions
• Multiple choice Examination paper
• Course Evaluation

Benefits Perceived by attendees:

• A good understanding of how to ensure your work place always supervises the safe delivery of food and beverages
• Professional development
• A certified Level 3 Qualification

Intended for:

This course is aimed at candidates who supervise or Manage Team members within a catering environment

Pre-course Requirements

Level 1 or 2 food safety qualification or experience of working as a supervisor within a catering environment

Course Duration:

3 Days