Level 3 Award in Food Safety Manufacturing / Retail / Catering

Learners gaining this qualification will know and be able to apply the knowledge relating to the supervisor’s role at all stages of food production and will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating
to food production.

The subjects covered are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Who should attend?

This advanced training course targets Food Safety and Hygiene Auditors, Inspectors, Personnel, Supervisors and Managers working in Food Control Sections in Municipalities, Hotels, Catering Companies, Drinking Water Bottling Managers & Supervisors Government Agencies, Restaurants, and other Food Related Industries.

Course Outcomes

• Understand how food business operators can ensure compliance with food safety legislation.

• Understand the application and monitoring of good hygiene practice

• Understand how to implement food safety management procedures

• Understand the role of supervision in food safety management procedures

This Program Includes:

• Introduction to food safety management

• Ensuring compliance with legislation and industry guidance

• Food safety hazards

• Allocation of responsibilities

• Managing the operational requirements of a safe food business

• Cleaning and disinfection regimes

• Supplier quality and safety controls

• Pest controls

• Establish food safety management procedures

• Monitoring the implementation of safety management procedures

• Maintaining food safety management procedures

• Communication, sources of information and training