Level 3 Award in Food Safety Supervision – Catering

The course focuses on food contamination prevention, safe food handling practices, HACCP principles, hygiene management, legal compliance, and operational safety procedures to ensure food quality and protect public health.

• Understand advanced food safety and hygiene principles in hospitality operations
• Apply safe food handling and contamination prevention practices
• Support implementation of HACCP and food safety procedures
• Ensure compliance with food safety regulations and industry standards
• Improve hygiene management and operational safety awareness
• Promote safe hospitality practices and customer health protection

• Introduction to Food Safety in Hospitality
• Food Safety Legislation & Regulatory Requirements
• Food Contamination & Cross-Contamination Prevention
• Personal Hygiene & Staff Responsibilities
• Safe Food Storage & Temperature Control
• Cleaning, Sanitization & Pest Control Procedures
• Hazard Analysis & Critical Control Points (HACCP) Awareness
• Risk Assessment in Hospitality Operations
• Food Preparation & Service Safety Practices
• Incident Reporting & Corrective Actions
• Workplace Safety & Hygiene Monitoring
• Practical Exercises & Hospitality Case Studies

• Hospitality & Catering Supervisors
• Restaurant & Hotel Personnel
• Food Service Managers & Team Leaders
• Kitchen Staff & Food Handlers
• HACCP & Quality Assurance Personnel
• Personnel responsible for food safety and hygiene compliance