This qualification is aimed at managers and supervisors working in catering, manufacturing or retail business situation. It is particularly relevant for those who have to develop or monitor Hazard Analysis and Critical Control Point (HACCP) based food safety management procedures and systems.
DurationThis qualification is aimed at managers and supervisors working in catering, manufacturing or retail business situation. It is particularly relevant for those who have to develop or monitor Hazard Analysis and Critical Control Point (HACCP) based food safety management procedures and systems.
Topics covered include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice and how to implement a food safety management system.
Prerequisites: To complete this course you must have a industry experience or a Level 2 Food Safety Qualification.
Who is it aimed at?
This qualification is aimed at managers and supervisors working in catering, manufacturing or retail business situation. It is particularly relevant for those who have to develop or monitor Hazard Analysis and Critical Control Point (HACCP) based food safety management procedures and systems.
Key topics
Topics covered include:
Ensuring compliance with food safety legislation
The application and monitoring of good hygiene practice
How to implement food safety management procedures
The application and monitoring of good practice regarding contamination, microbiology and temperature control
Assessment details
This course is assessed by a 45 question multiple choice exam to be completed at the end of the course.
Upon completion of this course you will gain a Level 3 Award Food Safety in Catering.
ALS became a partner of ACT Training in January 2017, and joined the Cardiff and Vale College (CAVC) Group.
We are really excited to join forces with ACT and the wider CAVC network, as together we are resilient and can retain the capacity to continue to invest, develop provision, deliver more and increase opportunities to best support individuals, communities and employers across the region. We continue to operate under the ALS brand, identity and management structure.
ACT have been a member of the Cardiff and Vale College (CAVC) Group since 2016, a partnership that created the country’s largest work-based learning provider and a skills powerhouse for the Cardiff Capital Region, for Wales and beyond.
The addition of ALS further increases capacity for apprenticeships, traineeships, professional qualifications and accredited training; strengthening the Group’s ability to effectively meet the growing skills requirements of employers throughout the region.
This qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry. The objective of the qualification is to support a role in the workplace.
The CIEH Level 1 Awards in Food Safety provide an ideal solution to staff induction training including new employees with minimal or no prior food safety knowledge employees handling low-risk or wrapped foods (category A).
This course provides a nationally recognised qualification (Royal Society for Public Health) and covers essential knowledge on how to prepare and store food safely to prevent contamination and food poisoning.
This course provides all food handlers, operatives and engineers with a good basic knowledge of HACCP theory and practical application. It is suitable for those working in food manufacturing, catering or retailing as well as food packaging or distribution.
In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three and those who are managing the risk well will receive a rating of four or five.
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