Highfield Level 3 Award in Food Safety in Catering (QCF)

Introduction

The Highfield Level 3 Award in Food Safety in Catering has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF is a qualification framework regulated by Ofqual.

The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who wish to progress to higher or supervisory level within a food catering business.

Topics 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.

Duration: Twenty-five (25) Hours

Assessment Method: Multiple-choice examination

Learning Outcomes

The learner will:

  • Understand the requirements for ensuring compliance with food safety legislation
  • Understand the application and monitoring of good personal hygiene practice, training and competency
  • Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests
  • Understand the application and monitoring of good practice regarding contamination, microbiology and temperature control
  • Understand how to implement food safety management procedures

Assessment Criteria

The learner can:

  • Identify the importance of implementing food safety management procedures
  • Identify the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance
  • Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation
  • Explain the requirements for induction and ongoing training of staff to ensure competency
  • Identify the process of implementing procedures for cleaning, disinfection and waste disposal
  • Outline the actions that need to be taken with regards to pest control
  • Outline the responsibilities of those working in a catering environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination
  • Explain the importance of, and methods for temperature control within a food catering process
  • Outline the process for applying a food safety management system into a food business
  • Describe methods for, and the importance of, verifying food safety controls and procedures
  • Outline 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

Schedule

November

 

Schedule Upon Request

 

September

 

Schedule Upon Request

Level
3 Award
Group
Food Production and Catering, Hospitality & Tourism
Duration
25
With Certification
Array
Accredited
Yes
Track
No

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2018-07-14T13:20:57+00:00