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Level 3 Award in Food and Safety in Catering

This level 3 Food Safety course provides a comprehensive knowledge of food safety for your employees. It helps them examine the different roles of each one in the establishment and maintenance of high workplace standards.
Learners have the knowledge and skills necessary to monitor food safety in a catering environment. The topics covered include: good hygiene of food, the importance of safety management, the role of the catering supervisor and the monitoring, recording and evaluation procedures requirement.

Who is the course for?

This qualification is intended for supervisors, team leaders, managers in the food industry (and other related industries, such as food service providers in the food industry). The qualification is also appropriate for smaller business owners / managers.

Course Entry Requirements

  • Level 2 award in food and safety in catering
  • Learner must be 19 years or older at the beginning of the course
  • A basic English level may be required for this programme


Level 3 Award in Food and Safety in Catering

  • Guided Learning Hours (GLH):   20 hours
  • Total Qualification Time (TQT):   25 hours

How is the Course Assessed?

The Center assesses all units within this qualification internally. Qualifications are referenced criterion, based on achieving all of the specified learning outcomes.
To achieve a 'pass' for a unit, learners must provide evidence to show that they have met all of the learning outcomes and meet the standards specified by all of the evaluation criteria. The Assessor makes a judgement that the learners have met the assessment criteria successfully.
The Assessor should provide an audit trail showing how the overall achievement of the judgement of the learners has been achieved.

Course Progression

Once the course is successfully completed, The Candidates may progress to:

  • Level 4 Award in Food Safety in Catering

To receive the level 3 award in food and safety in catering, learners must obtain a minimum of 3 credits:

Group A

 S.no Mandatory Units  Credits 
 1.  Food Safety for Catering   3

The Learner will:

  • Understand the requirements for ensuring compliance with food safety legislation and management procedures.
  • Understand the application and monitoring of good practice regarding contamination, temperature control, personal hygiene and cleaning.
Number Assignment Title Status Files


Course Features

Guided Learning Hours

20 hrs

Total Qualification Time

25 hrs

Skill Level

Level 3

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