GSFIN Level 3 International Award in Food Safety for Catering (CPD)

Course Overview

This advanced course provides an in-depth understanding of food safety management practices tailored specifically for the catering industry. Participants will learn to identify and assess food safety hazards, implement robust food safety systems, and ensure compliance with regulatory standards. The course focuses on developing skills to lead food safety initiatives, enhance operational efficiency, and maintain high food safety standards in catering operations.

Learning Objectives:

By the end of the course, participants will be able to:

1. Implement advanced food safety management systems within catering environments.
2. Conduct thorough hazard analysis and risk assessments specific to catering operations.
3. Establish and monitor Critical Control Points (CCPs) to ensure food safety during food preparation and service.
4. Develop and execute comprehensive hygiene and sanitation protocols for catering.
5. Manage allergen control measures and prevent cross-contamination effectively.
6. Utilize monitoring techniques to ensure compliance with temperature control and food storage requirements.
7. Lead staff training sessions on advanced food safety practices and regulatory compliance.
8. Conduct internal audits to assess food safety practices and identify areas for improvement.
9. Develop effective documentation and record-keeping systems to support compliance with food safety regulations.
10. Foster a positive food safety culture within catering teams through effective communication and leadership.

Course Outcomes:

Participants will acquire the skills necessary to lead and manage food safety programs in catering, ensuring compliance with industry regulations and improving overall food safety practices.

Target Audience:

Catering managers, team leaders, and food safety personnel who are responsible for overseeing food safety practices in catering operations.

Prerequisites:

Completion of Level 2 Food Safety training or equivalent experience in food safety management.

Course Content / Syllabus Outline:

1. Advanced Food Safety Management Systems in Catering
2. Hazard Analysis and Risk Assessment Techniques
3. Establishing and Monitoring Critical Control Points (CCPs)
4. Hygiene and Sanitation Protocols for Catering
5. Allergen Control and Cross-Contamination Management

Assessment and Evaluation Methods:

Participants will be assessed through case studies, practical evaluations, and a final examination that applies food safety principles to complex catering scenarios.

Certification / CPD Points:

Successful completion awards a Level 3 CPD-certified certificate with associated CPD points.

Course Duration:

The course spans 15 hours, including extensive training sessions, practical applications, and assessments.