Food Hygiene
Available Courses
Level 1 Food Safety
Level 2 Food Safety
Level 2 HACCP
Level 3 Food Safety for Supervisors
Level 3 HACCP
Level 4 Food Safety for Managers

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Level 3 Food Safety for Supervisors (Catering / Retail / Manufacturing)

Course Introduction

The Level 3 Award in Food Safety is a qualification intended for supervisors working in catering/retail/manufacturing environments.
Persons gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. The subjects covered are regarded by the Foods Standards Agency as being important to ensure good practice and the production of safe food and provide students with additional skills to supervise the food safety process in the workplace.

Course Benefits

Students will benefit from the training by:

  • Receiving a nationally recognised and approved qualification
  • Receive subject specific knowledge relating to your chosen area of work e.g. catering
  • Learn skills which can be used at home, work and and hobbies
  • Delivered by experienced and qualified food safety instructors
  • Receive a comprehensive Food Safety Manual to take home
  • Learn a comprehensive variety of skills and knowledge
  • Develop confidence
  • Develop critical thinking
  • Be able to work hygienically
  • Develop Supervisory skills

Related Courses

Level 1 Food Safety in Catering/Retail/Manufacturing, Level 2 Food Safety in Catering / Retail / Manufacturing, Level 4 Food Safety Management in Catering / Retail / Manufacturing, Level 2 HACCP, Level 3 HACCP.

Course Aim

The aim of this 3 day course is to provide students with training in food safety, supervisor skills and provide a nationally recognised food safety qualification at level 3.

Course Objectives

By the end of this course, students will be able to:

  • Define the costs of food poisoning
  • Examine and discuss bacteriology
  • Discuss bacterial and non-bacterial food poisoning
  • Examine and demonstrate knowledge of food-borne diseases
  • Explain food contamination and it’s prevention
  • Demonstrate effective personal hygiene
  • Demonstrate food storage and temperature control
  • Examine different methods of food preservation
  • Explain the design and construction of food premises and equipment
  • Demonstrate effective cleaning and disinfection
  • Examine and discuss the need for effective pest control
  • Define how to control food hazards by using HACCP
  • Discuss the role of food safety legislation

Course Content

  • The Costs of Food Poisoning
  • Bacteriology
  • Bacterial and Non-bacterial Food Poisoning
  • Food-borne Infections
  • Food Contamination and it’s Prevention
  • Personal Hygiene
  • Food Storage and Temperature Control
  • Food Preservation
  • Design and Construction of Food Premises and Equipment
  • Cleaning and Disinfection
  • Pest Control
  • Control of Food Hazards/HACCP
  • Legislation

Assessment

The end of course assessment is conducted by a 30 question multi-choice assessment paper.

Certificate

HABC Level 3 Food Safety in Catering/Retail/Manufacturing
(You can sit the assessment relating to your working role e.g. catering)

Course Dates 2012

  • May 16th | 17th | 18th
  • September 19th | 20th | 21st

Pricing

  • £200 per person (please call for group discount)