Level 3 Awards in Supervising Food Safety (Retail, Catering or Manufacturing) and HACCP

Food safety issues have a high profile and are often subject to media attention. They include outbreaks of food poisoning, contamination and production failures. Food safety law requires businesses to train staff, effectively control hazards and develop documented food safety management systems.

Who Is The Course Aimed At:

Supervisors or managers of small businesses, in catering, or food production environments.

Course Objectives/Key Benefits:

On completion delegates will:

• Understand the requirements for food safety and hygiene
• Apply systematic control in the workplace
• Understand hazard analysis and hazard control allowing food safety to be achieved

Level 3 Award in Supervising Food Safety (Retail, Catering or Manufacturing) Course Content:

Day 1: Introductions

• Food safety hazards
• Managing food safety
• Food law

Day 2: Bacteriology

• Food borne illness
• Personal hygiene
• Food preservation

Day 3: Food storage and temperature control

• Temperature Control
• Design of equipment and premises
• Cleaning and disinfection
• Pest control

Day 4: Revision session

• 60 question multiple choice exam leading to the Level 3 Award in Supervising Food Safety from the CIEH.

Training method:

Interactive Workshop.

Course outcome/qualification:

Level 3 Award in Supervising Food Safety (Retail, Catering or Manufacturing).

Pre-requisite Knowledge/Qualifications:

• Basic knowledge of food hygiene
• Ability to understand technical aspects of food safety and apply them to business practice
• Level 2 Award in Food Safety

Recommended Follow-up Courses:

• Level 4 Award in Managing Food Safety
• Intermediate Certificate in Applied HACCP Principles

It is a legal requirement for all businesses to develop food safety through analysing hazards and controlling risks. The Level 3 Award in  HACCP for Food Manufacturing or Catering course is designed to assist businesses to develop food safety management procedures.

Who Is The Course Aimed At:

Supervisors or managers of small businesses, in catering, or food production environments.

Course Objectives/Key Benefits:

On completion delegates will be able to:

• To explain the importance of HACCP based food safety management procedures
• To understand the preliminary processes for
• To explain how to develop a HACCP system
• To know how to implement HACCP based management procedures
• To understand monitoring and corrective actions
• Describe verification and documentation within HACCP

Level 3 Award in HACCP for Food Manufacturing or Catering Course Content

Day 1

• Introduction to the course
• Food Safety Management
• Preliminary Procedures
• The Development of HACCP
• Monitoring and corrective action within HACCP

Day 2

• Verification and documentation HACCP
• HACCP consolidation
• Multiple Choice Test
• Course review

Training method:

Interactive Workshop.

Training Support Materials:

Course text and LB Associates course manual.

Assessment and Recognition:

Multiple-choice test

Course outcome/qualification:

Level 3 Award in HACCP in Manufacturing or Catering.

Pre-requisite Knowledge/Qualifications:

• Basic knowledge of food hygiene
• Ability to understand technical aspects of food safety and apply them to business practice
• Level 2 Award in Food Safety

Recommended Follow-up Courses:

• Level 4 Award in Managing Food Safety
• Intermediate Certificate in Applied HACCP Principles