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Supervising Food Safety in Catering Award Level 3



Benefits to you:

For managers and supervisors in catering and retail businesses, you will understand your responsibilities and accountabilities for managing food safety systems and procedures, emphasising the importance of monitoring staff and having control measures in place.  The majority of aspects associated with food safety and legislation are covered ensuring you gain an efficient insight into policies and what is required in your industry

Benefits to your business:

For an employee working in a supervisory position they are not only responsible but also accountable for food safety in your business.  It is therefore vital that they are equipped with both the knowledge and confidence to do their job effectively.


Tuition 9am – 4:30pm on each day, except for the third day when you will undertake an exam 1:30pm – 3:30pm.

You will cover all aspects in understanding responsibilities to implement and supervise a food safety management system

Understand food safety procedures

Food hazards and associated risks

Terminology used

Techniques for controlling and monitoring food safety

Cross contamination risks

Food storage and Temperature control

Supervising high standards of cleanliness

Food Poisoning and food borne disease.