VTQ Food Safety Level 3

Course Title:  Level 3 Award in Supervising Food Safety in Catering (VTQ)

Course length 2 days

Maximum attendees up to 12 delegates

These learning outcomes are mapped to meet a Level 3 Award in Supervising Food Safety in Catering (VTQ) criterion. Each learning outcome presents a knowledge, skill, or assessment to help students understand the curriculum in finer detail.

Course Summary:

Learning Outcome & Assessment Criteria

Understand the role of the supervisor in ensuring compliance with food safety legislation

Summarise the importance of food safety management procedures.

Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.

Outline how the legislation is enforced.

Understand the application and monitoring of good hygiene practice

Explain the importance of, and methods for, temperature control.

Explain procedures to control contamination and cross-contamination.

Justify the importance of high standards of personal hygiene.

Explain procedures for cleaning, disinfection, and waste disposal

Outline requirements relating to the design of food premises and equipment.

Describe the importance of, and methods for, pest control.

Understand how to implement food safety management procedures

Describe the importance of food safety of microbial, chemical, physical, and allergenic hazards.

Describe methods and procedures for controlling food safety to include critical control points, critical limits, and corrective actions.

Understand the role of the supervisor in staff training.

Explain the requirements for induction and on-going training of staff.

Explain the importance of effective communication of food safety procedures.