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Level 3 (Intermediate) Food Safety

HABC Level 3 Award in Food Safety in Catering (RQF)


 


This qualification is ideal for anyone working as a supervisor, team leader or line manager in the catering and hospitality industry, or in Food Manufacturing.


The HABC Level 3 Award in Supervising Food Safety in Catering (QCF) is accredited and recognised internationally and has been developed to protect customers, brand reputation and profits.


In preparation for the transition to the Regulated Qualifications Framework (RQF), the HABC Level 3 Award in Supervising Food Safety in Catering is currently under review and an updated qualification specification will be available below.


Course


This course covers the following learner objectives with delegates, in a relaxed environment aimed at fostering understanding that goes beyond formal testing. Delegates will cover the modules outlined below-


 1. Understand the requirements for ensuring compliance with food safety legislation 1.1 Identify the importance of implementing food safety management procedures 1.2 Identify the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance


 2. Understand the application and monitoring of good personal hygiene practice, training and competency 2.1 Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation 2.2 Explain the requirements for induction and ongoing training of staff to ensure competency 3. Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests 


3.1 Identify the process of implementing procedures for cleaning, disinfection and waste disposal 3.2 Outline the actions that need to be taken with regards to pest control 4. Understand the application and monitoring of good practice regarding contamination, microbiology and temperature control


 4.1 Outline the responsibilities of those working in a catering environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination 4.2 Explain the importance of, and methods for temperature control within a food catering process 


5. Understand how to implement food safety management procedures Subjects covered include microbiology, hazards and controls, food poisoning, personal hygiene, premises and equipment, cleaning and disinfection, pest management, food safety management, supervisory management, legislation and enforcement. 


Who needs these qualifications?


 


This qualification is ideal for anyone working as a supervisor, team leader or line manager in the catering and hospitality industry. 






 


Course Duration


This qualification is usually obtained by taking a 3-day classroom-based course


For more information contact our friendly sales team on 01270 258 403 or email us at sales@applesafetyservices.com and secure your place today!





Time
Monday, June 11, 2018 9:00 am - 10:00 am
Location
Nantwich
Cheshire
United Kingdom
Capacity
3
Price
£320.00
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