Level 3 Award in Supervising Food Safety in Catering

Overview: This course is designed to specifically provide knowledge and understanding to enable staff to supervise others. Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone 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.

Content:
  • Legislation
  • Supervisory management
  • Temperature control (chilling, cooking)
  • Cleaning
  • Contamination control
  • Applying and monitoring good hygiene practices
  • Implementing good food safety procedures
  • Contributing to the safety training of others
Assessment: The course is assessed by a multiple choice question paper at the end of the course. The pass mark is 40 out of 60.

Duration: 3 day programme

Please note: A reasonable level of writing and comprehension ability is necessary to be successful in the written examination.