This qualification is aimed at managers and supervisors working in catering, manufacturing or retail business situation. It is particularly relevant for those who have to develop or monitor Hazard Analysis and Critical Control Point (HACCP) based food safety management procedures and systems. Topics covered include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice and how to implement a food safety management system.
Delivery Method: Face-to-face session
Learning Hours: 3 days (18 hours of learning)
Prerequisites: To complete this course you must have a industry experience or a Level 2 Food Safety Qualification.
Key topics
Topics covered include:
- Ensuring compliance with food safety legislation
- The application and monitoring of good hygiene practice
- How to implement food safety management procedures
- The application and monitoring of good practice regarding contamination, microbiology and temperature control
Assessment details
This course is assessed by a 45 question multiple choice exam to be completed at the end of the course.
Upon completion of this course you will gain a Level 3 Award Food Safety in Catering.
If you are an employer looking to enrol multiple staff on to this course we can offer this course on site at your place of work. (please note ACT/ALS will not cover any additional costs this may incur)