Levels 3 & 4 Award in Supervising Food Safety in Catering

Awarding bodies: CIEH / HABC / RSPH

Course Summary: Changes in legislation in managing food safety which became effective in January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively. Aimed specifically at catering owners, managers and Head chefs.

Course Content:

  • Legislation
  • Supervisory management
  • Temperature control (chilling, cooking)
  • Cleaning
  • Contamination control
  • Applying and monitoring good hygiene practices
  • Implementing good food safety procedures
  • Contributing to the safety training of  others
  • Bacteriology
  • Food-borne illnesses
  • Physical contamination of food
  • Food storage, temperature control and preservation
  • Design and construction of food premises and equipment
  • Cleaning and disinfection
  • Pest control
  • Personal hygiene
  • Training strategies
  • Legislation
  • Management control techniques