CIEH/HABC, Level 3 Award in Supervising Food Safety in Catering

In line with the National Standards reflecting specific needs, this qualification provides a thorough understanding of food safety procedures.

Who needs this Qualification?

Managers and supervisors in small medium and large catering, manufacturing or retail businesses. Particularly for those who have to develop or monitor HACCP-based food safety management procedures and systems.

Why is this training important?

Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and the confidence to do their job effectively.

Learning outcomes

• Ability to implement and supervise a food safety management system.

• Understand food safety procedures.

• Understand the concept of food hazards and the risks associated with them.

• Understand the terminology with respect to supervising food safety.

• Understand the techniques involved in controlling and monitoring food safety.

• Appreciate the risks linked to crosscontamination.

• Understand the role temperature has to play in the control of food safety.

• Appreciate the importance of supervising high standards of cleanliness in food premises.

• Multiple choice examination

• Ofqual accredited

• Ofqual qualification reference 100/6075/3

• Suggested progression, CIEH Level 4