There are food and safety law regulations for individuals who work in environments that prepare food, or a catering company where food is being handled. It is vital that individuals who work in such settings understand these laws and comply with them. The Award in Food Safety in Catering – Level 3 course is designed for individuals who want to gain a clear understanding of food safety needs in catering, manufacturing and retail sectors. If you cook, handle and prepare food directly this course will impart helpful knowledge. Learn how to maintain maximum hygiene and safety in food establishments.
The Award in Food Safety in Catering – Level 3 course will introduce learners to 11 modules and discuss topics at length including legislation, good hygiene practice, temperature control, workplace and equipment design, waste disposal, cleaning and equipment disinfection, pest control and personal hygiene. The course is on average 10 hours per section, and learners can complete the Award in Food Safety in Catering – Level 3 course in two sections.
All food businesses have a legal responsibility to serve the public with health and safety at the forefront of their services. It is important that food hygiene is practiced to reach the required standard of food safety regulations and protect the consumer. Additionally, businesses must make it a point to hold up their reputation in terms of health and safety. The Award in Food Safety in Catering – Level 3 course is suited for individuals working in different professions such as catering business, restaurants, fast-food outlets, cafes and hotels, and hospitals. The Food Safety Act was created in 1990 to ensure that consumer safety is protected at all times. There are potential hazards and risks in the food handling business, and businesses must learn how to prevent them. The Award in Food Safety in Catering – Level 3 certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.
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The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.
At the end of the Award in Food Safety in Catering - Level 3 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.
Those who successfully complete the course will be awarded the Level 3 – Award in Food Safety in Catering by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.
CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.
Once you successfully complete the Award in Food Safety in Catering - Level 3 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. 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.
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|1.1 Define the terms|
|1.2 Define the role of a supervisor|
|1.3 State the economical impact of both good and bad food safety practice|
|1.4 Describe the trends in reported outbreaks of foodborne illness|
|1.5 List the groups of people who are most at risk from food-borne illness|
|2.1 Current food safety legislation|
|2.2 State the implications of failing to control them|
|2.3 Explain the consequences of non-compliance with food safety legislation|
|2.4 Explain the concept of due diligence|
|2.5 State the responsibilities that employers and employees have with regard to keeping food safe|
|2.6 State the role of the supervisor in the investigation of an outbreak of food-borne illness|
|3: Good hygiene practice|
|3.2 Procedures used to prevent food from being contaminated|
|3.3 Detection of contaminants and any corrective actions that may be taken|
|3.4 Risks caused by allergens in foods and the controls measures and labelling needed in food handling to prevent harm|
|3.5 State the sources, level of incidence, onset times and symptoms for common food poisoning bacteria and food-borne diseases|
|3.6 Describe the process of binary fission|
|3.7 Controls required to reduce the risk|
|3.8 Hazards caused by toxins produced by some food poisoning bacteria|
|4: Temperature control|
|4.1 State the temperatures required to control bacterial and enzyme activity in food|
|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|
|4.3 Describe safe methods of checking, verifying and recording food temperatures|
|4.4 State the principles involved in preventing food deterioration|
|5: Workplace and equipment design|
|5.1 List the design features of a suitable premise for the preparation of food|
|5.2 State the requirements for adequate lighting and ventilation|
|5.3 Describe suitable finishes for fixtures and fittings|
|5.4 Describe the properties of equipment for use in food premises|
|5.5 Develop and implement effective recording and labelling systems for the receipt and storage of food|
|6: Waste disposal, cleaning and disinfection|
|6.1 Describe suitable methods for the storage and removal of waste and state how the process can be adequately supervised.|
|6.2 State the need for, and benefits of, systematic cleaning and how it can be implemented and supervised.|
|6.3 Explain the products employed and methods of cleaning, disinfecting, sanitising and sterilising|
|7: Pest control|
|7.1 List common food pests and describe the risks they pose to food safety|
|7.2 Describe the different methods of control that can be used and the role of supervisory management in controlling food pests|
|8: Personal Hygiene|
|8.1 Explain the importance of personal hygiene and the responsibilities of food handlers and how that standards can be monitored|
|8.2 Describe the supervisor’s role in monitoring and preventing contamination from food handlers|
|8.3 State that suspected cases of persons suffering from food-borne illnesses should be excluded from food handling duties|
|9.1 State the importance of staff induction and on-going training and the contribution that a supervisor can make towards it|
|9.2 Explain the importance of keeping staff training records|
|9.3 Describe the supervisor’s and manager’s role in the effective communication of food safety procedures|
|10.1 Identify the hazards in a food process|
|10.2 Determine critical control points|
|10.3 Establish critical limit(s)|
|10.4 Establish a system to monitor control of the critical control points|
|10.5 Establish the corrective action to be taken|
|10.6 Establish procedures for verification to confirm that the HACCP system is working effectively|
|10.7 Evaluate controls and documentation concerning all procedures and records appropriate to these principles and their application|
|10.8 Explain the supervisor’s contribution towards inspections and food safety audits|
|11: Food safety management tools|
|11.1 Explain safe methods of cooking, chilling, cleaning and avoiding contamination|
|11.2 Adapt safe methods to suit individual business needs|
|11.3 Explain how safe methods can be verified|
|11.4 Describe the concept of ‘management by exception’|
|11.5 Explain the opening and closing checks for maintaining a safe environment for food preparation|
|11.6 Identify methods of documenting a food safety management system|