Award in Food Safety in Catering - Level 3
What Will I Learn
- Learn how to implement the best practices and understand food hygiene hazards when handling food directly.
- Learn about the importance of personal and work station hygiene.
- Understand food poisoning and food contamination and how to prevent them.
- Learn about safe storage temperatures and cooking temperatures.
- Learn about food industry regulations in preparing, cooking and handling food.
- Learn how to maintain food hygiene and train your staff with the right skills and knowledge to maintain food safety standards.
- Learn the best practices and procedures in food safety in catering.
- Understand food poisoning and food contamination and how to prevent it.
- Understand personal hygiene in food safety in manufacturing.
- Raise awareness of food safety in manufacturing
- Help organisations achieve their food safety goals.
- Become a globally-accepted food safety supervisor.
Description
Overview
Supervising food safety is a crucial task for ensuring public health and wellness. The Award in Food Safety in Catering Level 3 course is designed especially for individuals aiming to become food handlers in hospitality or catering industries. The holders of this qualification will gain significant knowledge of food hygiene and safety and will identify food safety problems to devise the best solutions. The course will allow you to raise you callibre as a decision-maker and a recommender.
The Award in Food Safety in Catering Level 3 is regulated by the Chartered Institute of Environmental Health (CIEH) to help you implement the best strategies to combat hygiene hazards while handling food safety with effectiveness. You will learn laws and regulations to work in the catering sector. This course will allow you to directly handle and cook food in retain and catering settings while maintaining the best hygiene levels.
- Implement the best strategies and understand food hygiene hazards.
- Learn good hygiene practices, temperature control, and equipment designs.
- Work in different sectors such a catering or retail as a food safety specialist.
Why You Should Learn at Care Academy?
Care Academy is UK’s top online education providing organisation that strives to transform careers of global learners. We partner with the best education provides in the country to help you improve your career prospects and success. Care Academy makes it easy for bright young individuals to and professionals to search the right certifications & diplomas related to Public Health and Social Care and enhance their value in the tough marketplace.
We have a team of renowned educators, course planners, and researchers to offer you unparallel support for knolwede0-enhancement. Choosing to hold this Level 3 certification in Food Safety in Catering from Care Academy will offer you unique benefits such as:
- Get a full-time access to education and enhance online learning materials.
- Enjoy experience-based learning from renowned educators.
- Globally recognised health and social care certifications.
- Enjoy seasonal discounts and special offers
- Enrol in the best courses by CPD. NCFE, ATHE, and Pearson BTEC.
- Learn the fundamentals of food safety from the best.
- Elevate your candidature for lucrative catering industry jobs.
- Earn an industry-recognised qualification.
- Be a part of the fastest growing online learners’ community.
- The course is suitable for all levels of employees, supervisors and managers who work with and directly handle food.
- Anyone with an interest in food hygiene and safety
- Kitchen staff
- Restaurant staff
- Fast-Food Outlet staff
- Café staff
- School Cafeteria Cooks
- Hotel Chefs
- Hospital staff
- Caterers
At the end of the course, learners will evaluated through an online multiple choice exam.
Upon successful assessment, you will be rewarded with the Level 3 – Award in Food Safety in Catering by the Chartered Institute of Environmental Health.
Awarding Body
The CPD certification was established in 1996 as a leading accreditation organisation. It provides advice, support, and accreditations according to CPD standards. Thousands of CPD certified professionals are demonstrating their skills across the globe. Regardless of the industry CPD courses and seminars are a badge of honour for professionals to develop skills and stay ahead of time.
- Recognised approach to learning
- Become an accredited public speaker
- Look ahead to a brilliant career
- Achieve Continuing Professional Development standards and benchmarks
Career Progression
Completing the Award in Food Safety in Catering - Level 3 will help you gain a world-renowned qualification to prove your value to the employers in catering and many other industries. You can jumpstart your career by working as a supervisor or a food safety manager. You can further improve your education by working in several positions which offer a higher salary with development opportunities.
The average UK salary per annum is calculated according to https://www.payscale.com/career-path-planner. The certification will enable employees in the capacity of junior and senior workers, including Supervisors and Managers to gain high earning positions within the industry.
- Hotel Chef - £7.47 per hour
- Catering Supervisor - £8.03 per hour
- Restaurant Cook - £7.51 per hour
- Cafeteria Worker - £6.73 per hour
Curriculum
46 Lectures
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1.1 Define The Terms
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1.2 Define The Role Of A Supervisor
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1.3 State The Economical Impact Of Both Good And Bad Food Safety Practice
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1.4 Describe The Trends In Reported Outbreaks Of Foodborne Illness
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1.5 List The Groups Of People Who Are Most At Risk From Food-borne Illness
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2.1 Current Food Safety Legislation
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2.2 State The Role And Powers Of Enforcement Officers In Respect To Food Safety
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2.3 Explain The Consequences Of Non-compliance With Food Safety Legislation
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2.4 Explain The Concept Of Due Diligence
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2.5 State The Responsibilities That Employers And Employees Have With Regard To Keeping Food Safe
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2.6 State The Role Of The Supervisor In The Investigation Of An Outbreak Of Food-borne Illness
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3.1 Overview
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3.2 Procedures Used To Prevent Food From Being Contaminated
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3.3 Detection Of Contaminants And Any Corrective Actions That May Be Taken
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3.4 Risks Caused By Allergens In Foods And The Controls Measures And Labelling Needed In Food Handling To Prevent Harm
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3.5 State The Sources, Level Of Incidence, Onset Times And Symptoms For Common Food Poisoning Bacteria And Food-borne Diseases
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3.6 Describe The Process Of Binary Fission
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3.7 Controls Required To Reduce The Risk
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4.1 State The Temperatures Required To Control Bacterial And Enzyme Activity In Food
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4.2 Describe The Temperature Controls Required For Food Deliveries, Food Storage, Cooking And Reheating Food, Hot And Cold Holding And The Cooling Of Food
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4.3 Describe Safe Methods Of Checking, Verifying And Recording Food Temperatures
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4.4 State The Principles Involved In Preventing Food Deterioration
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5.1 List The Design Features Of A Suitable Premise For The Preparation Of Food
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5.2 State The Requirements For Adequate Lighting And Ventilation
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5.3 Describe Suitable Finishes For Fixtures And Fittings
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5.4 Describe The Properties Of Equipment For Use In Food Premises
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5.5 Develop And Implement Effective Recording And Labelling Systems For The Receipt And Storage Of Food
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6.1 Describe Suitable Methods For The Storage And Removal Of Waste And State How The Process Can Be Adequately Supervised
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6.2 State The Need For, And Benefits Of, Systematic Cleaning And How It Can Be Implemented And Supervised
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6.3 Explain The Products Employed And Methods Of Cleaning, Disinfecting, Sanitising And Sterilising
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7.1 List Common Food Pests And Describe The Risks They Pose To Food Safety
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7.2 Describe The Different Methods Of Control That Can Be Used And The Role Of Supervisory Management In Controlling Food Pests
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8.1 Explain The Importance Of Personal Hygiene And The Responsibilities Of Food Handlers And How That Standards Can Be Monitored
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8.2 Describe The Supervisor S Role In Monitoring And Preventing Contamination From Food Handlers
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8.3 State That Suspected Cases Of Persons Suffering From Food-borne Illnesses Should Be Excluded From Food Handling Duties
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9.1 State The Importance Of Staff Induction And On-going Training And The Contribution That A Supervisor Can Make Towards It
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9.2 Explain The Importance Of Keeping Staff Training Records
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9.3 Describe The Supervisor S And Manager S Role In The Effective Communication Of Food Safety Procedures
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10.1 Identify The Hazards In A Food Process
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10.2 Determine Critical Control Points
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10.3 Establish Critical Limit(s)
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10.4 Establish A System To Monitor Control Of The Critical Control Points
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10.5 Establish The Corrective Action To Be Taken
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10.6 Establish Procedures For Verification To Confirm That The Haccp System Is Working Effectively
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10.7 Evaluate Controls And Documentation Concerning All Procedures And Records Appropriate To These Principles And Their Application
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10.8 Explain The Supervisor S Contribution Towards Inspections And Food Safety Audits
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Student Feedback
Reviews
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ASThu, 30-Jun-2022Aiden SuttonStraightforwardVery straightforward lectures to understand everything in this field.
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JPSun, 05-Jun-2022Jordan PerryI like to share this with othersI would surely love to share this with other friends to succeed as supervisors.
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WYWed, 06-Jul-2022William YoungCovers a lotThe course essentials of food safety and much more to work in the catering industry.
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KMSat, 18-Jun-2022Kerry McdonaldInformativeThe Care Academy experience has been informative! Thank you for your support.
