Level 3 Diploma in Food Safety and Hygiene for Supervisors

Your programme

1. Level 2 Food Safety and Hygiene for Catering
2. Integrated practice cases and final diploma assessment

What you will achieve

• Apply a HACCP-based food-safety system to the actual catering process.
• Make justified corrective decisions about suppliers, temperatures and allergens.
• Supervise hygiene, staff competence and safe changes to work.
• Use verification, traceability and incident learning to improve control.

Two hours of foundation learning plus three estimated hours for narrated supervisor teaching, the eight practical exercises, source reading and final assessment.

Programme learning

1. Supervision: making the safe method the normal method
2. Hazard analysis and a workable HACCP-based system
3. Suppliers, deliveries and traceability
4. Temperature failures: decisions, not just numbers
5. Allergens: controlling change from order to plate
6. Cleaning, premises and pest control as a managed system
7. Training, illness and checking competence
8. Verification, incidents and learning that changes practice

Assessment

Complete each module's learning and assessment, work through the integrated cases, then pass the final diploma assessment at 80%. Relevant completed Academy learning counts towards the programme. Retakes are included.