Award for Supervising in food safety in Catering (RQF)

£60.00

GLH: 25

Level: 3

Learning Methods: E-Learning

Assessment Methods: Online, Remote & Multiple-choice questions

Description: The Level 3 Food Safety and Hygiene course is designed for supervisors, managers, and anyone responsible for overseeing food handling in catering, hospitality, or retail settings. It provides a solid understanding of food safety laws, hygiene practices, and the development of HACCP-based systems to prevent contamination and protect public health. Learners will gain the knowledge and confidence to identify risks, implement controls, supervise staff effectively, and maintain high standards to meet legal obligations. Ideal for those aiming to improve food safety culture and achieve a 5-star food hygiene rating.

SKU: NGEA-4GDR-1 Category: Health Social Care and Wellbeing Tag: Level 3

Course Content
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Course Content

Section 1: Understand the role of the supervisor in ensuring compliance with food safety legislation

Explain food poisoning and bacterial growth

Summarise the importance of food safety management procedures.

Explain the responsibilities of employers and employees in respect of food safety

Outline how the legislation is enforced.

Explain the importance of, and methods for, temperature control.

Section 2: Understand the application and monitoring of good hygiene practice

Explain procedures to control contamination and cross contamination.

Justify the importance of high standards of personal hygiene and personal protective equipment (PPE).

Explain procedures for cleaning, disinfection and waste disposal.

Outline requirements relating to the design of food premises and equipment.

Section 3: Understand how to implement food safety management procedures

Describe the importance of, and methods for, pest control.

Describe the importance to food safety of microbial, chemical, physical and allergenic hazards.

Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions.

Section 4: Understand the role of the supervisor in staff training

Explain the requirements for monitoring and recording food safety procedures.

Explain the importance of effective communication of food safety procedures

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