Level 3 Award in Supervising Food Safety (Catering, Manufacture or Retail)
Course description The Level 3 course is accredited by the Chartered Institute of Environmental Health (CIEH) and is designed for those working in all food businesses at supervisory level. This includes “traditional” supervisors and team leaders, but also anyone who needs a broad understanding of food hygiene as part of their work.
Owners and managers in small to medium sized organisations should also find that the Intermediate course provides them with sufficient knowledge to carry out their responsibilities effectively.
In addition, this course is an ideal development stage for those considering the progression to Level 4 programme. Summary of course syllabus The course takes place over 3 days with a two hour written examination on a separate day. The course covers the following:
- General introduction
- Bacteriology
- Food poisoning & food-borne disease
- Physical contamination of food & its prevention
- Food storage & temperature control
- Food preservation
- Design & construction (premises & equipment)
- Cleaning & disinfection
- Pest control
- Personal hygiene
- Legislation including “due diligence” & HACCP
What skills will candidates acquire? Successful completion of the course and examination will enable candidates to: - Play an active part in monitoring food hygiene standards
- Be equipped to supervise food handlers on hygiene issues
- Become involved in on job training
- Encourage good standards of hygiene
- Assist in hazard analysis programmes
- Assist in the formulation of written hygiene policies
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