Food Safety Course

The objective of the qualification is to educate Learners in supervising food safety in a catering /manufacturing environment. It includes the importance of safety management procedures and the requirements for monitoring, recording and evaluating these procedures, food safety and the law and good food hygiene practice.

By law it is required that people who handle food or work in a food business receive training in food hygiene and safety practices.

This Highfield Food Safety course has been developed for managers, supervisors and team leaders to provide extensive knowledge on to effectively managing food safety and complying with food safety legislations in the catering and hospitality industry.

ensures managers are fully aware of their responsibilities with the procedures and standards required for hazard and controls for cleaning, storing, separating, and cooking of food. To ensure Food Hygiene is a kept a priority delegates capture comprehensive knowledge in developing, implementing, and monitoring food safety.

Objectives of Food Safety Level 3 course:

• Improve the standards and safety of your operation

• Establish and maintain prerequisite programmes

• Comply with food safety legislation

• Understand the roles and responsibilities of the supervisor

• Confidently deal with an enforcement officer

• Improve consistency of food safety practices

• Reduce fines and violations

During the course delegates have a balance of theory and classroom activities to ensure food safety principles are being understood. Delegates are also provided with a number of handouts as well as a Food Safety textbook which they can refer to in the future, also use for revision for the final assessment.

Successful completion of this course delegates will receive an accredited Food Safety in Level 4 certificate to demonstrate their understanding in Food Safety.

Learners gaining this qualification are at or wish to progress to a higher or supervisory level within the food preparation environment. Learners should be able to understand how food business operators can ensure compliance with food safety legislation, understand the application, monitoring and how to implement food safety management procedures.

Its topics are regarded by the Foods Standards Agency as being important to maintaining and leading good practice in the production of safe food:

• Microbiology

• Food contamination hazards and controls

• Food poisoning and foodborne disease

• Personal hygiene

• Storage/temperature control

• Food spoilage and preservation

• Food premises and equipment

• Cleaning & disinfection

• Pest control

• Supervisory management/HACCP

• Food safety legislation