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HABC Level 3 Award in Food Safety in Catering (RQF)
Introduction

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

target audience

 The qualification is designed for learners who wish to progress to a higher or supervisory level within a food catering business. 

course details
COURSE DURATION LANGUAGE CERTIFICATE
25 Hours English HABC
  *Please notify us if an interpretation is required *Validity: No Expiry
course benefit/ progression opportunities

On successful completion of this qualification, learners may wish to continue their development by undertaking one of the following qualifications:

  • Level 4 Award in Food Safety in Catering
  • Hospitality competency-based qualifications
course outline
LEARNING OUTCOMES:​ASSESSMENT CRITERIA:​
The learner will:The learner can:
1.Understand the requirements for ensuring compliance with food safety legislation and management procedures1.1 Recognise the importance of implementing food safety management procedures
1.2 Recognise the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance
1.3 Identify the process for applying a food safety management system into a food business
1.4 Identify methods for, and the importance of, verifying food safety controls and procedures
1.5 Recognise 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
2.Understand the application and monitoring of good practice regarding contamination, temperature control, personal hygiene and cleaning2.1 Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation
2.2 Recognise the requirements for induction and ongoing training of staff to ensure competency
2.3 Identify the process of implementing procedures for cleaning, disinfection and waste disposal
2.4 Identify the actions that need to be taken with regards to pest control
2.5 Recognise the responsibilities of those working in a catering environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination
2.6 Recognise the importance of, and methods for temperature control within a food catering process
assessment

Multiple-choice examination

COURSE TYPE: WEBINAR
DATETIME
  
 

 

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