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HABC Level 3 Award in Food Safety - Catering/Manufacturing/Retail (RQF)

Key Qualification Facts

As a Training Organisation, The Training and Recruitment House is accredited by TQUK/HABC/FAA/IOSH.  This course leads to certification in the Highfield Qualifications Level 3 Award in Food Safety in Catering/for Manufacturing/in Retail.

Catering

Qualification number: 603/2087/4
Learning aim reference: 60320874
Credit value: 3
Assessment method: Multiple-choice examination - 45 Questions - minimum standard 27/45
Guided learning hours (GLH): 20
Total qualification time (TQT): 25

Manufacturing

Qualification number: 603/2088/6
Learning aim reference: 60320886
Credit value: 3
Assessment method: Multiple-choice examination - 45 Questions - minimum standard 27/45
Guided learning hours (GLH): 20
Total qualification time (TQT): 25

Retail

Qualification number: 603/2104/0
Learning aim reference: 60321040
Credit value: 3
Assessment method: Multiple-choice examination - 45 Questions - minimum standard 27/45
Guided learning hours (GLH): 20
Total qualification time (TQT): 25

Entry Requirements

In order to complete this qualification, learners are required to:

  • Be a minimum of 14 years of age.

There are no prerequisites for this qualification, although it is recommended that learners have a minimum of Level 1 in literacy/English or equivalent.

Delivery Options

This Qualification is available as a Classroom and Online version. 

How do I book onto the Course?

You can book your place Online or contact us on 02838 39 45 80

You can also email us at info@thetrainingandrecruitmenthouse.co.uk

In a hurry?  You can start the course online today.

Course Cost

This course costs £210 inclusive of VAT, assessments, books and materials.  Discounts are available for multiple and group bookings.

Learning Outcomes

1. Understand the requirements for ensuring compliance with food safety legislation
1.1 Identify the importance of implementing food safety management procedures
1.2 Identify the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance
2. Understand the application and monitoring of good personal hygiene practice, training and competency
2.1 Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation
2.2 Explain the requirements for induction and ongoing training of staff to ensure competency
3. Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests
3.1 Identify the process of implementing procedures for cleaning, disinfection and waste disposal
3.2 Outline the actions that need to be taken with regards to pest control
4. Understand the application and monitoring of good practice regarding contamination, microbiology and temperature control
4.1 Outline the responsibilities of those working in a catering environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination
4.2 Explain the importance of, and methods for temperature control within a food catering process
5. Understand how to implement food safety management procedures
5.1 Outline the process for applying a food safety management system into a food business
5.2 Describe methods for, and the importance of, verifying food safety controls and procedures
5.3 Outline the responsibilities of those working in a catering environment when identifying and selecting suitable controls and monitoring, to prevent food safety hazards from purchase to service

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