by

Food Safety Level 3 Instructors

4 October 2017 in Instructor

The TQUK Level 3 Award in Supervising Food Safety in Catering course is delivered at our training centre in Colchester, Essex and onsite subject to minimum learner numbers.  This course is delivered over 2 days with 1-day pre-course work that is completed using the workbook and course book that we post to you once you book on the course.

This qualification is designed to provide the learner with the skills, knowledge and understanding in ensuring compliance with food safety in a supervisory role, including the monitoring of good hygiene practices, implementing food safety management procedures and training staff to understand the procedures.

This regulated qualification is intended principally for those who are operating in a supervisory role within the catering and hospitality industry. Qualification holders will be able to demonstrate a wide knowledge of food safety legislation and effective supervision. They will also be able to take responsibility for the competency of the workforce and for identifying hazards and controls, monitoring controls and taking appropriate corrective action when necessary.

Individuals looking to achieve this qualification are likely to have some catering experience and be in a job role that involves working unsupervised. This qualification provides candidates with a range of food safety skills directly relevant to the catering and hospitality industry.

You do not have to have any qualification before this course but to help you we give all learners our video online level 2 food safety online course to improve understanding of the course.

This qualification will allow approved instructors to deliver level 2 food safety regulated qualifications subject to having the appropriate regulated teaching qualifications like the Award in Education and Training level 3 and an appropriate portfolio of evidence.

Subjects covered in the course include:

Personal hygiene
Food poisoning and how it can affect your business
Bacteriology
Bacterial, non-bacterial food poisoning & foodborne infections
Hazard analysis & HACCP
Food contamination / prevention
Food storage
Temperature control
Food preservation
Food premises & equipment
Cleaning & disinfection
Pest control
Legislative responsibilities and requirements.

Please call ITG direct on 01206 805380 for more information and you can book online or over the phone.

Leave a reply

Your email address will not be published. Required fields are marked *

Skip to toolbar