Course Overview

Validated by Highfield Qualifications, this course will raise delegates’ awareness of their role in the implementation of food safety procedures at all stages of food preparation and service. It also highlights the importance of their role in the supervision of food handlers in food safety matters.

Delegates should ideally be working in a food business at supervisory or team leading level and hold the Level 2 Award in Food Safety in Catering or an equivalent qualification. Assessment is a 90-minute externally marked multiple-choice exam paper. A minimum of 30 out of 45 correct answers is required for a pass mark.

Course Content

• Legislation
• Supervisory management
• Temperature control (chilling and cooking)
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practice
• Implementing good food safety procedures
• Contributing to the safety training of others