If you work as a team leader, supervisor or line manager in catering and hospitality the Level 3 – Award in Food Safety in Catering course will be helpful to understand food safety in in retail, catering and manufacturing. The course is invaluable to individuals who cook, prepare and handle food directly as it gives them a clear perspective on how to maintain safety and maximum hygiene in food establishments.
The Level 3 – Award in Food Safety in Catering course covers 11 modules and discusses topics at length which focus on good hygiene practices, legislation on food safety, waste disposal, temperature control, cleaning and equipment disinfection and personal hygiene. The course is on average 10 hours per section, and learners can complete the Level 3 – Award in Food Safety in Catering course in two sections.
It is vital that food establishments take food safety seriously and responsibly. It is a legal responsibility of individuals in positions of power to ensure that the public’s health and safety is a priority. Food hygiene levels must achieve the relevant standard of food safety regulations. This is in order to protect the consumer and the reputation of the establishment. Individuals who work in multiple sectors in the hospitality industry including restaurants, catering services, cafes, hotels, hospitals, schools and fast-food outlets will find this course helpful. The Food Safety Act was created in 1990 with the sole purpose of protecting consumer safety. With potential risks and hazards seen regularly in the food industry, businesses must implement the proper protocols and regulations to protect the consumer. The Level 3 – Award in Food Safety in Catering certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.
As improvements and advancements are made in technology, online courses are no longer just conventional means of studying at affordable costs. In many aspects online training offers superiority to traditional learning. There is an effectiveness and convenience that traditional learning cannot provide. The overall convenience and flexibility makes it a superior learning method.
1Training offers the most convenient path to gain an internationally recognised qualification that will give you the opportunity to put into practice your skill and expertise in an enterprise or corporate environment. You can study at your own pace at 1Training and you will be provided with all the necessary material, tutorials, qualified course instructor and multiple free resources which include Free CV writing pack, Nus Discounted Card, Free career support and course demo to make your learning experience enriching and more rewarding.
The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.
At the end of the Level 3 – Award in Food Safety in Catering you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.
Those who successfully complete the course will be awarded the Level 3 – Award in Food Safety in Catering by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.
CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.
Once you successfully complete the Level 3 – Award in Food Safety in Catering you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com. The certification will enable employees in the capacity of junior and senior workers, including Supervisors and Managers to gain high earning positions within the industry.
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|1.1 Define the terms|
|1.2 Define the role of a supervisor|
|1.3 State the economical impact of both good and bad food safety practice|
|1.4 Describe the trends in reported outbreaks of foodborne illness|
|1.5 List the groups of people who are most at risk from food-borne illness|
|2.1 Current food safety legislation|
|2.2 State the role and powers of enforcement officers in respect to food safety|
|2.3 Explain the consequences of non-compliance with food safety legislation|
|2.4 Explain the concept of due diligence|
|2.5 State the responsibilities that employers and employees have with regard to keeping food safe|
|2.6 State the role of the supervisor in the investigation of an outbreak of food-borne illness|
|3: Good hygiene practice|
|3.2 Procedures used to prevent food from being contaminated|
|3.3 Detection of contaminants and any corrective actions that may be taken|
|3.4 Risks caused by allergens in foods and the controls measures and labelling needed in food handling to prevent harm|
|3.5 State the sources, level of incidence, onset times and symptoms for common food poisoning bacteria and food-borne diseases|
|3.6 Describe the process of binary fission|
|3.7 Controls required to reduce the risk|
|3.8 Hazards caused by toxins produced by some food poisoning bacteria|
|4: Temperature controls|
|4.1 State the temperatures required to control bacterial and enzyme activity in food|
|4.2 Describe the temperature controls required for food deliveries, food storage, cooking and reheating food, hot and cold holding and the cooling of food|
|4.3 Describe safe methods of checking, verifying and recording food temperatures|
|4.4 State the principles involved in preventing food deterioration|
|5: Workplace and equipment design|
|5.1 List the design features of a suitable premise for the preparation of food|
|5.2 State the requirements for adequate lighting and ventilation|
|5.3 Describe suitable finishes for fixtures and fittings|
|5.4 Describe the properties of equipment for use in food premises|
|5.5 Develop and implement effective recording and labelling systems for the receipt and storage of food|
|6: Waste disposal, cleaning and disinfection|
|6.1 Describe suitable methods for the storage and removal of waste and state how the process can be adequately supervised.|
|6.2 State the need for, and benefits of, systematic cleaning and how it can be implemented and supervised.|
|6.3 Explain the products employed and methods of cleaning, disinfecting, sanitising and sterilising|
|7: Pest control|
|7.1 List common food pests and describe the risks they pose to food safety|
|7.2 Describe the different methods of control that can be used and the role of supervisory management in controlling food pests|
|8: Personal Hygiene|
|8.1 Explain the importance of personal hygiene and the responsibilities of food handlers and how that standards can be monitored|
|8.2 Describe the supervisor’s role in monitoring and preventing contamination from food handlers|
|8.3 State that suspected cases of persons suffering from food-borne illnesses should be excluded from food handling duties|
|9.1 State the importance of staff induction and on-going training and the contribution that a supervisor can make towards it|
|9.2 Explain the importance of keeping staff training records|
|9.3 Describe the supervisor’s and manager’s role in the effective communication of food safety procedures|
|10.1 Identify the hazards in a food process|
|10.2 Determine critical control points|
|10.3 Establish critical limit(s)|
|10.4 Establish a system to monitor control of the critical control points|
|10.5 Establish the corrective action to be taken|
|10.6 Establish procedures for verification to confirm that the HACCP system is working effectively|
|10.7 Evaluate controls and documentation concerning all procedures and records appropriate to these principles and their application|
|10.8 Explain the supervisor’s contribution towards inspections and food safety audits|
|11: Food safety management tools|
|11.1 Explain safe methods of cooking, chilling, cleaning and avoiding contamination|
|11.2 Adapt safe methods to suit individual business needs|
|11.3 Explain how safe methods can be verified|
|11.4 Describe the concept of ‘management by exception’|
|11.5 Explain the opening and closing checks for maintaining a safe environment for food preparation|
|11.6 Identify methods of documenting a food safety management system|