Level 3 Award in Food Safety in Catering (RQF)
This more advanced food hygiene course is designed to give a more in depth view of food hygiene and the typical controls that should be in place. All participants who pass the formal assessment at the end of the course receive the recognised level 3 qualification.
Gain a more in depth view of food hygiene and the procedures and controls that should be in place to operate effectively and safely. This course awards a Level 3 qualification for all participants that pass the formal end of course assessment.
Who is this qualification for?
This qualification is aimed at those working in the catering industry who are at, or wish to progress to, a higher or supervisory level.
How long will it take?
To complete this qualification learners should expect to undertake a minimum of 20 hours of learning.
These include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.
Understand the requirements for ensuring compliance with food safety legislation and management procedures
1.1 Recognise the importance of implementing food safety management procedures
1.2 Recognise the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance
1.3 Identify the process for applying a food safety management system into a food business
1.4 Identify methods for, and the importance of, verifying food safety controls and procedures
1.5 Recognise the responsibilities of those working in a catering environment when identifying and selecting suitable controls and monitoring, to prevent food safety hazards from purchase to service
Understand the application and monitoring of good practice regarding contamination, temperature control, personal hygiene and cleaning
2.1 Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation
2.2 Recognise the requirements for induction and ongoing training of staff to ensure competency
2.3 Identify the process of implementing procedures for cleaning, disinfection and waste disposal
2.4 Identify the actions that need to be taken with regards to pest control
2.5 Recognise the responsibilities of those working in a catering environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination
2.6 Recognise the importance of, and methods for temperature control within a food catering process
This qualification is assessed by a multiple-choice examination.
Official RQF Certificate
Accredited by Highfield Qualifications, OfQual recognised.