RSPH Level 3 Award in Supervising Food Safety and Hygiene

This course takes you through the key areas which must be considered in the preparation and service of food.

Academic Year: 2024/25
Course Code: 10394
Campus: Bangor, Downpatrick, Lisburn, Newtownards, Ballynahinch
Study Type: Part-Time
Education Level Further Education
Department: Hospitality & Catering

Available Sessions

We have 2 sessions available for application on this course in Bangor, Downpatrick.

Course Overview

In line with the National Occupational Standards reflecting sector-specific needs, this qualification provides a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.

 

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

 

Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Duration - Three day programme OR over a number of evenings - total of 21 hours.


 Learning outcomes may include:
•Ability to implement and supervise a food safety management system
•Understand food safety procedures 
•Understand the concept of food hazards and the risks associated with them 
•Understand the terminology with respect to supervising food safety
•Understand the techniques involved in controlling and monitoring food safety
•Appreciate the risks linked to cross contamination
•Understand the role temperature has to play in the control of food safety
•Appreciate the importance of supervising high standards of cleanliness in food premises

You wish to gain specialist skills and knowledge in one of the major growth areas of the hospitality industry.

Learning Outcomes for this course include: 

  • Ability to implement and supervise a food safety management system
  • Understand food safety procedures 
  • Understand the concept of food hazards and the risks associated with them 
  • Understand the terminology with respect to supervising food safety
  • Understand the techniques involved in controlling and monitoring food safety
  • Appreciate the risks linked to cross contamination
  • Understand the role temperature has to play in the control of food safety
  • Appreciate the importance of supervising high standards of cleanliness in food premises

 The learning environment that SERC provides.

On completion of this qualification candidates may progress into employment or to the following qualifications:

• Level 2 Award in Understanding HACCP

• Level 2 Award In Identifying and controlling food allergy risks

You will need solid basic food safety knowledge and have experience working in the hospitality or food services industry. 

Available Sessions

We have 2 sessions available for application on this course in Bangor, Downpatrick.

Enquiries Information

For more information or help with this course send us an enquiry and a member of our team will get back in touch.

Available Sessions

Business Services Course

Funding may be available for this course, please contact us on BusinessServices@serc.ac.uk to discuss if you are eligible. Additional sessions may be available for this course throughout the year. Please contact us to discuss a start date that would be suitable for you.

Title Campus Spaces Fee Apply or get more information
RSPH Level 3 Award in Supervising Food Safety and Hygiene
Y10394BD1A-24/25-PT
Bangor
 20+ £251.00
More Info
RSPH Level 3 Award in Supervising Food Safety and Hygiene
Y10394DD1A-24/25-PT
Downpatrick
 20+ £251.00
More Info

Please select a campus from the list above to view the available sessions.

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Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

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