RQF - Food Safety Level 3 (2 day course)

2 Day Course Per Person, Photo ID Required

£820.00(Exc VAT)
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Product Description

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.


 
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