Equivalent to the 'intermediate' level.

Who needs this qualification?

Those who are, or intend to be, supervisors of food handlers within the catering and hospitality environments and industry. Changes in legislation effective from January 2006 place greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Subjects covered

• The importance of appropriate food safety procedures
• The employer's and employee's responsibilities
• Food safety law
• Law enforcement
• The principles of temperature control
• Safe food storage
• Procedures to control contamination and cross-contamination
• The expected standards of personal hygiene of staff
• The principles of cleaning & disinfection
• Appropriate workplace and equipment design
• Safe waste disposal
• Pest control
• The nature of food safety hazards
• Effective food safety controls
• The monitoring and recording of controls
• The importance of corrective action plans and evaluation of food safety controls
• The methods of induction and ongoing training
• The importance of effective communication of procedures

Course Information

Duration: Three day programme
Assessment: Multiple-choice examination
QCA Accredited: Yes
Prerequisite: It is recommended that candidates should have some understanding and knowledge of basic food hygiene - ideally having gained the RIPH Level 2 Award in Food Safety in Catering or equivalent, in the last three years.