HABC – Level 3 award in Supervising food safety in catering
The majority of food poisoning outbreaks can be traced back to those who have failed to communicate and implement hygiene standards. The relevant and practical style of this HABC qualification ensures that participants are aware of food safety legislation and have the skills to keep food safe. The course provides participants with the confidence to lead by example, encourage good hygiene practices and take appropriate corrective action to ensure high standards. Achieving any of these qualifications will demonstrate an ethical responsibility and the competence to safely supervise others.
• The importance of food safety management procedures
• The responsibilities of employers and employees in respect of food safety legislation and procedures for compliance
• How the legislation is enforced
• The importance of, and methods for temperature control
• Procedures to control contamination and cross-contamination
• The importance of high standards of personal hygiene
• Procedures for cleaning, disinfection and waste disposal
• Requirements relating to the design of food premises and equipment
• The importance of, and methods for pest control
• Implementing food safety management procedures
• Methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions
• The requirements for monitoring and recording food safety procedures
• Methods for, and the importance of, evaluating food safety controls and procedures
• The requirements for induction and on-going training of staff
• The importance of effective communication of food safety procedures .
In association with
