HABC Level 3 Award in Supervising Food Safety in Catering

Who is the qualification for?

The Level 3 Award in Supervising Food Safety in Catering is a qualification aimed at supervisors, team leaders and line managers working in the catering and other related industries for example those providing food in the care industry. The qualification is also suitable for those owning / managing smaller food businesses. The qualification is intended predominantly for candidates already working in catering.

Pre-requisites

• There are no pre-requisites for this qualification. It is strongly advised that candidates already hold the Level 2 Award in Food Safety in Catering or equivalent and also have a minimum of level 2 in literacy or numeracy or equivalent.

Special Needs

• Together with HABC we have measures in places for delegates with special needs.

What does the course cover?

Guided learning hours for this qualification are 18 - 21 hours depending upon the mode of study and training needs of candidates.

Persons gaining this qualification will know and be able to apply the knowledge relating to the supervisors role at all stages of food production including: purchase, delivery, preparation, cooking, service and handling of food. They will understand the role of the supervisor in food preparation be able to provide examples of effective supervisory management relating to food production. All the subjects included in the course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Summary of Learning Outcomes

• Introduction to Food Safety
• Micro-organisms (Multiplication & Survival Hazards)
• Contamination Hazards and Controls
• Food Poisoning and its Control
• Food Handlers and Personal Hygiene
• Food Safety Management Systems and HACCP
• HACCP from Purchase to Service
• The Design and Construction of Food Premises and Equipment
• Food Pests and Control
• Cleaning and Disinfection
• Supervisory Management
• Food Safety Enforcement

Key Skills

• This qualification provides the opportunity for candidates to develop competence in key skills and produce evidence towards attaining key skills.
• The qualification does not ensure key skills are met as this would depend upon candidates producing a portfolio of evidence and the mode of study adopted.

What does the assessment involve?

• This is a single unit qualification, assessed by a 60 question multi-choice examination.
• Successful candidates must achieve a score of at least 40/60
• Candidates will have achieved a merit if they achieve 50/60.
• The examination paper is set and marked by HABC. The duration of the examination is 2 hours.

Restrictions on Candidate Entry

• Candidates must have undertaken a course of instruction approved by abv Training and HABC, covering the syllabus prior to taking the examination.

Examination Results and Certificates

• Following the examination a list of results will be provided stating whether candidates have achieved a merit, pass or fail. Certificates for successful candidates will be dispatched shortly afterwards.

To Book

Please call 01785 813700 to obtain a quotation for this course, which we can deliver on your premises. We also deliver "open courses" on a regular basis across the country.

Note:This course is still commonly referred to as intermediate food hygiene