Food Safety Level 3 in Catering Supervisors

Food Safety Level 3 in Catering (Supervisors)

Food Safety Qualification

Course Aim:

The aim of this course is to provide students with training in food safety and provide a nationally recognised food safety qualification for supervisors.

Objectives:

• Define the costs of food poisoning
• Examine and discuss bacteriology
• Discuss bacterial and non-bacterial food poisoning
• Examine and state food-borne infections
• 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 Length:

3 days

Course Syllabus:

The Costs of Food Poisoning, Bacteriology, Bacterial and Non-Bacterial Food Poisoning, Food-Borne Infection, 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.

Certification:

CIEH Level 3 Award in Food Safety in Catering / Retail / Manufacturing