scheduled
open courses

Level 3 Award in Food Safety in Catering/Manufacturing/Retail

This course will benefit supervisors, managers, chefs and cooks ensuring candidates are aware of the legislation applicable to food safety and how to best communicate the required standards to employees. It is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems. The course gives candidates the confidence to lead by example, encourage good hygiene practices and take appropriate corrective action to make sure that all food activities are safe.

• Introduction to Food Safety and Contamination
• Microbiology (Multiplication & Survival Hazards)
• Food Borne Illness
• Food Handlers and Personal Hygiene
• Training and Education
• Food Hazards and Controls from Purchase to Service
• The Design and Construction of Food Premises and Equipment
• Cleaning and Disinfection
• Pest Management
• Food Safety Management and HACCP
• The Role of the Manager
• Food Safety Legislation and Enforcement

• Understand how food business operators can ensure compliance with food safety legislation
• Understand the operational requirements needed to ensure food safety
• Understand how to establish food safety management procedures
• Understand the controls required for food safety
• Understand how to maintain food safety management procedures