RSPH Level 3 Food Safety
- Course Code: CM041
- Duration: 3 weeks x 7 hours
- Price: £175.00
- Start Date: 10-Oct-17, 11-Apr-18, 13-Jun-18
- Days: TUE, WED
- Times: 09:00-17:00
- Validated by: Royal Society for Public Health
- Delivery Type: PT
The 3-day course is aimed at delegates who have an understanding and knowledge of basic food hygiene. This Level 3 qualification covers those aspects of the supervision of food hygiene and safety which enable candidates to identify problem areas and to recommend solutions.
The qualification is firmly based on the Level Three National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of People 1st.
- What will I study?
The aim of this qualification is to provide a broad knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice. It is an ideal link between the Level 2 Award in Food Safety in Catering qualification and the more advanced Level 4 Award in Managing Food Safety in Catering.
- Entry Requirements
The course is aimed at delegates who have an understanding and knowledge of basic food hygiene.
It is essential that individuals have an adequate level of English to understand the information delivered by the tutor. All delegates are required, prior to the commencement of the course, to state that their English skills are at an appropriate level. If it becomes apparent that an individual does not understand the content, the individual will not be able to complete the course but will still be charged the full fee.
- How will I be assessed?
- What can I do next?
We offer a wide range of catering and hospitality courses, click here for further information.
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