This is a level 3 food safety course, has replaced the Intermediate Certificate in Food Safety, and looks at the subject of the level 2 award in much more detail. Candidates get a greater understanding of food poisoning bacteria and contamination, and ways to prevent this happening, at a more supervisory level.

Learning Outcomes:

• Ability to implement and supervise a food safety management system
• Understand food safety procedures
• Understand the concept of food hazards and the risks associated with them
• Understand the terminology with respect to supervising food safety
• Understand the techniques involved in controlling and monitoring food safety
• Appreciate the risks linked to cross contamination
• Understand the role temperature has to play in the control of food safety
• Appreciate the importance of supervising high standards of cleanliness in food premises

Course Content:

The qualification covers the following topics:

• Legislation
• Supervisory management
• Temperature control (chilling, cooking)
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others