Level 3 Award in Supervising Food Safety in Catering March 6th and 7th

2 March 2017 in Classroom Training

This course is delivered over 2 days with 1 day pre-course work that is completed using the workbook and course book provided. This qualification is designed to provide the learner with the skills, knowledge and understanding in ensuring compliance in 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 before 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

Ideal for supervisors and managers and high risk food handling environments.

The subjects below are just some of the content included on this course


  • 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

Book on the next course on March 6th and 7th by calling Paula on 01206 805380 or book online at http://itg-instructor-training.co.uk/coursedates.html

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