Supervising Food Safety in Catering, Manufacturing or Retail - Level 3 Award

(Slight adjustments for manufacturing & retail)

For those working in all food businesses at a supervisory level, a three day course culminating in a multiple choice examination.  The course is aimed at managers and supervisors in large, medium and small catering businesses.

Changes in legislation that have been effective since January 2006 have placed a greater onus and accountability on anyone in the food business with supervisory responsibility.  It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Outline of course

 The qualification covers the following topics: 

• Legislation

• Supervisory management
• Temperature control (chilling, cooking)
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others

In addition the supervisory course is an ideal development stage for those considering future progression to the advanced level programme.  The course covers all facets of food production, processing, storage, transport, wholesaling, catering and retailing. 

On successful completion of the course and multiple-choice examination paper, the candidate will be able to:

• Play an active part in monitoring food hygiene standards

• Be involved in training activities, especially on job training 
• Be equipped to effectively supervise food handlers on hygiene issues
• Be able to carry out hygiene audits
• To encourage good standards of personal hygiene
• Be able to assist in hazard analysis programmes
• To help in the formulation and writing of hygiene policies, instructions, etc.

Suitable candidates for the course will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards.  The final assessment is by means of a multiple-choice examination paper.