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Level 3 Award in Supervising Food Safety in Catering (Intermediate Food Safety)

Overview:

The aim of the course is to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner.
PLEASE NOTE: Course dates shown are day one of the course, this course is run one day a week over 4 consecutive weeks.

The course is recommended for Supervisors and Middle Management, and people running their own business where high-risk foods are handled.

Course Duration:

4 Day(s)

Entry Requirements:

Basic Food Hygiene Certificate

Cost:

£300.00 Per Person * Excl VAT

Course Outline:

This is an intensive course and will cover the following subjects:
   The costs of food poisoning
   Bacteriology
   Bacterial, non-bacterial food poisoning & food borne infections
   Hazard analysis & HACCP
   Food contamination & its prevention
   Personal hygiene
   Food storage & temperature control
   Food preservation
   Design and construction of food premises & equipment
   Cleaning & disinfection
   Pest control
   Legislation

Course book and a comprehensive delegate pack will be provided.

Learning Outcomes:

Holders of this qualification will have a knowledge and understanding of the importance of producing safe food through the identification of food safety hazards, control and monitoring procedures and appropriate corrective actions, thus contributing to and encouraging improvements in food safety practice.

Assessment:

There will be a two hour examination on the final day of the course. On successful completion of the course, candidates will receive the nationally recognised Intermediate Certificate in Food Safety NVQ Level 2 equivalent