HABC Level 3 Supervising Food Safety in Catering

Course details

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. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production.

Course Objective:

This qualification provides the opportunity for learners to develop competence in key skills and produce evidence towards attaining key skills. The qualification does not ensure key skills are met as this would depend upon learners producing a portfolio of evidence and the mode of study adopted.

Target Audience:

The Level 3 Award in Supervising Food Safety in Catering is a qualification aimed at supervisors, team leaders and line managers working in the catering industry. This includes those working in Care. The qualification is also suitable for those owning/managing a smaller catering business.

Course Outline:

Day-1

Content

• Introduction to food safety
• Microbiology
• Contamination hazards and controls
• Food poisoning and foot borne disease

Day-2

Content

• Personal hygiene
• The storage & temperature control of food
• Food spoilage & preservation
• The design & construction of food premises & equipment

Day-3

Content

• Cleaning & disinfection
• Pest control
• Supervisory management
• Food safety legislation