Intermediate Certificate in Food Safety (Level 3)

This three day course is in line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Introduction to food safety
Legal framework
Applying and monitoring good hygiene practice
Temperature control
Workplace and equipment design
Waste disposal, cleaning and disinfection
Pest control
Personal hygiene of staff
Contributing to staff training
Implementing food safety management procedures
Food safety management tools

On successful completion of the course delegates will receive a SOA Safety certificate