CLOSE
HAVE A QUESTION?
CLOSE
SHARE WITH A FRIEND

Enter your name, and your friends name and email address

CLOSE
PERSONALISE YOUR ITEM
CLOSE
BULK ORDER QUOTE

RQF - Food Safety Level 3 (2 day course)

2 Day Course Per Person, Photo ID Required

£820.00 (ex VAT)
Tuesday 27th September 2022
AVAILABLE
Wednesday 28th September 2022
AVAILABLE
Thursday 29th September 2022
AVAILABLE
Friday 30th September 2022
AVAILABLE
Saturday 1st October 2022
AVAILABLE
Sunday 2nd October 2022
AVAILABLE
 In Stock
SUBSCRIBE
17.99 Save 10%
Details Reviews
Details

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.


Reviews

There are currently no reviews for this product.

Be the first to write a review.

WRITE A REVIEW

Locations