Our Level 3 Food Hygiene Training Course is designed for senior chefs, managers and supervisors in the catering industry to help them understand their essential day to day responsibilities of their business; including how to implement the basics of a HACCP food safety management system.
Our Award Winning Level 3 in Supervising Food Safety in Catering Course is a three accredited course that will give senior Chefs, Catering Managers the tools to be able to manage their catering establishment ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application of monitoring of good practice regarding contamination, microbiology and temperature control.
Learn how to achieve and maintain a 5 Star Food Hygiene Rating for your business from Food Hygiene Expert, Sylvia Anderson for Radio, TV and Media.
This qualification is aimed at those working in the catering industry who are at, or wish to progress to, a higher or supervisory level. We offer award winning training in all areas of food safety, haccp, allergens, nutrition, health and safety, first aid, fire and licensing in-house at your premises or in Wimbledon.
The course topics will include:
How to comply with food safety legislation including the importance of implementing food safety management procedures;
How to monitor good personal hygiene practices of their employees and the training and competency requirements to maintain high standards within their catering operation;
Good practice for keeping work areas clean, hygienic and free from pests, contamination, microbiology and temperature control;
Implementing food safety management procedures on a daily basis.
This qualification will enable successful candidates to:
Understand the requirements for ensuring compliance with food safety legislation;
Explain the requirements for induction and ongoing training of employees to ensure competency in personal hygiene;
Outline actions required for pest control; cleaning; disinfection and waste disposal;
Monitor good practice regarding contamination; microbiology and temperature control;
Apply a food safety management system into a food business and communicate methods and procedures for verifying food safety controls within their own catering environment from purchase to service.
Assessment:This qualification is assessed by an end-of-course 90 minute 45 question multiple choice exam paper achieving 27/45 60% pass mark (36/45 Distinction)
Progression:Highfield Level 4 Award in Food Safety in Catering
Refreshment of this course is recommended every 3 years
We delivering all levels of food safety, haccp, food hygiene, allergens, nutrition, health and safety, first aid, fire safety and licensing courses both in-house and at our training centre in Wimbledon.
Sylvia A Consultancy
27 - 37 St Georges Road
Wimbledon SW19 4EU