This Level 3 Regulated Course is ideal for those aiming to supervise in catering, manufacturing and retail workplaces.

This qualification is recognised by UCAS, which means you can claim 8 tariff points for successfully completing this training and that will contribute to your UCAS application if you are applying for a course with one of Britain’s universities from September 2023. 

This regulated qualification is intended principally for those who are operating in a supervisory role within the catering and hospitality industry. Qualification holders will be able to demonstrate a wide knowledge of food safety legislation and effective supervision. They will also be able to take responsibility for the competency of the workforce and for identifying hazards and controls, monitoring controls and taking appropriate corrective action when necessary.

Individuals looking to achieve this qualification are likely to have some catering experience and be in a job role that involves working unsupervised. This qualification provides candidates with a range of food safety skills directly relevant to the catering and hospitality industry.

This Ofqual approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework with full support from People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being recognised by environmental health practitioners, auditors and other enforcement officers.

Each learner who completes this course will be awarded UCAS points that will contribute to their progression into higher education. UCAS tariff points translate qualifications and grades into a numerical value which is then used by higher education course providers to assess whether learners have met their entry requirements. While universities will have their own entry requirements, this new points system gives learners the opportunity to generate more UCAS points to support their progression into university.  

This course is a classroom course over two days with a day of pre-study before the course.  You will be sent a study book prior to the course which must be completed.

Please be advised that the classroom course has a minimum age requirement of 16.

The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.

Regulated Qualification Details

This course gives learners the opportunity to gain a formally recognised regulated qualification. If you require funding, a regulated qualification is often required. Phone us and we can advise if needed. If you choose our course leading to a regulated qualification, there are additional assessment criteria to be undertaken with an instructor and a small extra certification charge.

Regulated Qualification Details
Course Title:	TQUK Level 3 Award in Supervising Food Safety in Catering (RQF)
Level:	3
Credit Value:	3
TQT:	25
Funding Information
TQUK Qualification Specification

Occupations That Use This Course

• Food managers
• Food supervisors
• Those who need a more advanced qualification

Sample Classroom Certificate

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CPD Certified - 25.0 hours

This course comes with 25.0 hours of CPD, although the time to complete the course online may be less than this.

The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.

Course Curriculum

Learning Outcome Assessment Criteria

The learner will: The learner can:

1. Understand the role of the supervisor in ensuring compliance with food safety legislation

1.1 Summarise the importance of food safety management procedures.
1.2 Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.
1.3 Outline how the legislation is enforced.

2. Understand the application and monitoring of good hygiene practice

2.1 Explain the importance of, and methods for, temperature control.
2.2 Explain procedures to control contamination and cross-contamination.
2.3 Justify the importance of high standards of personal hygiene.
2.4 Explain procedures for cleaning, disinfection and waste disposal
2.5 Outline requirements relating to the design of food premises and equipment.
2.6 Describe the importance of, and methods for, pest control.

3. Understand how to implement food safety management procedures

3.1 Describe the importance of food safety of microbial, chemical, physical and allergenic hazards.
3.2 Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions.
3.3 Explain the requirements for monitoring and recording food safety procedures.
3.4 Describe methods for, and the importance of, evaluating food safety controls and procedures.

4. Understand the role of the supervisor in staff training

4.1 Explain the requirements for induction and on-going training of staff.

4.2 Explain the importance of effective communication of food safety procedures.