The Royal Society for the Promotion of Health Level 3 Award in Supervising Food Safety in Catering
22 Guided Learning Hours QCA Qualification Number 100/5824/2
Description:
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. 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.
Summary of Learning and Outcomes: To achieve this qualification a candidate must:
1. Explain how food businesses can ensure compliance with current legislation by being able to: state the importance of food safety procedures explain the responsibilities of employers and employees outline the requirements of food safety legislation describe procedures for law enforcement.
2. Explain the principles of good hygiene practice, by being able to: discuss the importance of temperature control review procedures to control contamination and cross-contamination outline the importance of high standards of personal hygiene review the procedures for cleaning and disinfection describe the design and use of equipment and premises describe the importance of, and methods for, waste disposal describe the importance of, and methods for, pest control.
3. Discuss the implementation of food safety management procedures, by being able to: review food safety hazards describe methods for controlling food safety review monitoring and recording controls identify appropriate corrective actions review procedures for evaluating food safety controls.
4. Explain the role of the supervisor in staff training, by being able to: state the requirements for induction and on-going training explain the importance of effective communication with respect to food safety procedures
Assessment: Attainment of the Learning Outcomes will be assessed by a synoptic examination of ninety minutes duration set by RSPH. The examination will consist of forty short answer questions.
The qualification is graded as either Pass or Distinction. Candidates who fail to reach the minimum standard for the Pass grade will be recorded as having failed the assessment and will not receive a certificate. In order to be awarded a Distinction, candidates must be able to recall relevant knowledge and facts from the entire specification with few significant omissions and demonstrate a high level of understanding of the principles and concepts used in food safety management. The majority of answers to examination questions will be correct and relevant. Candidates who attain a mark of 80% or greater will be deemed to have achieved the criteria for a Distinction.
In order to be awarded a Pass, candidates must be able to recall relevant knowledge and facts from some parts of the specification and demonstrate a satisfactory level of understanding of the principles and concepts used in food safety management such that the candidate will be able to satisfactorily work in the catering or related industries. The majority of answers to examination questions will contain some information of relevance. Candidates who attain a mark of 60% or greater will be deemed to have achieved the criteria for a Pass. The examinations are provided by Royal Society for the Promotion of Health
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