This Level 3 qualification is designed principally for those who are, or intend to be, supervisors of food handlers within the catering and hospitality industry. Holders will gain a broad knowledge of food safety and food hygiene, enabling them to identify problem areas and recommend solutions.
DurationThis Level 3 qualification is designed principally for those who are, or intend to be, supervisors of food handlers within the catering and hospitality industry. Holders will gain a broad knowledge of food safety and food hygiene, enabling them to identify problem areas and recommend solutions.
Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice.
The qualification is firmly based on the Level Three National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of People 1st.
Based in the Whitechapel area of London, a stone throw away from Brick Lane and 3 minutes walking distance from Liverpool Street. We are a goal-orientated, vibrant and passionate training company dedicated to provide the best training to suit all budgets.
Our trainers are highly qualified, with extensive experience of providing training in their related fields. Our in-house courses are designed to meet the specific business requirements of our clients.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain.
This course familiarises the learner with basic food hygiene practices so they are able to work safely near food.
Foodborne illnesses and hazards in food The responsibilities of food handlers The effective control of hazards An explanation of Hazard Analysis Critical Control Points (HACCP)
This one day course covers all the relevant information for those managers and supervisors working in the food industry.
This Food Safety Course is designed to provide information on all Food safety issues which they will encounter during their working day.
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