RQF - Food Safety Level 3 (2 day course)

Course Title:  Level 3 Award in Supervising Food Safety in Catering (VTQ)

Course length – 2 days

Up to 12 delegates

These learning outcomes are mapped to meet a Level 3 Award in Supervising Food Safety in Catering (VTQ) criterion. Each learning outcome presents a knowledge, skill, or assessment to help students understand the curriculum in finer detail.

Course Summary

Learning Outcome and Assessment Criteria

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

• Summarise the importance of food safety management procedures.
• Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.
• Outline how the legislation is enforced.

Understand the application and monitoring of good hygiene practice

• Explain the importance of, and methods for, temperature control.
• Explain procedures to control contamination and cross-contamination.
• Justify the importance of high standards of personal hygiene.
• Explain procedures for cleaning, disinfection, and waste disposal
• Outline requirements relating to the design of food premises and equipment.
• Describe the importance of, and methods for, pest control.

Understand how to implement food safety management procedures

• Describe the importance of 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.

Understand the role of the supervisor in staff training.

• Explain the requirements for induction and on-going training of staff.
• Explain the importance of effective communication of food safety procedures.