HABC Level 3 Award in Food Safety in Catering (RQF)
- This qualification is intended to provide supervisors, middle management, and quality assurance staff with the essential practical knowledge to enable them to manage staff to provide safe food. Building on the Highfield Level 2 Food Safety qualification, emphasis has been placed on understanding and managing hazards to prevent food poisoning, spoilage, complaints, and food recalls.
- In addition to the roles and responsibilities of supervisors, prerequisite programs, and HACCP, learners will study how to manage the risk factors associated with illness, including temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical and physical) and poor staff hygiene.
- It is appropriate for all sectors of the food industry – catering, retailing, and manufacturing.
- Managers, supervisors, and Personnel are responsible for managing food safety in the catering, retailing, and manufacturing industries.
|3 Days (21.5 Hrs)||English||HABC|
|*Please notify us if an interpretation is required|
*Validity: No Expiry