Key Points

The AoFAQ Level 3 Award in Supervising Food Safety in Catering (QCF) 

This qualification is designed for those who work in a supervisory, management or training role and require the knowledge and skills to supervise food safety in the catering environment. 

It is a regulated qualification by Ofqual and covers content which is deemed important by the Food Standards Agency to supervise food safety in the catering environment. 
The qualification also allows employers to fulfill a legal obligation by demonstrating due diligence by providing adequate training to its staff. 


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AoFAQ Level 3 Award in Supervising Food Safety in Catering (QCF)
 Compliance and Regulatory Requirements

Compliance and Regulatory Requirements:

AoFAQ Level 3 Award in Supervising Food Safety in Catering (QCF)

This qualification is designed for those who work in a supervisory, management or training role and require the knowledge and skills to supervise food safety in the catering environment. 

It provides the underpinning knowledge in food safety law, together with essential knowledge in the areas of food safety law, microbiology, contamination hazards and controls, food poisoning and foodborne diseases, personal hygiene, the storage of food, temperature control of food, food spoilage and preservation, the design and construction of food premises and equipment, cleaning and disinfection, pest control, supervisory management and staff training. 

It is a regulated qualification by Ofqual and covers content which is deemed important by the Food Standards Agency to supervise food safety in the catering environment. 
The qualification also allows employers to fulfill a legal obligation by demonstrating due diligence by providing adequate training to its staff. 


 Key Points

Name: AoFAQ Level 3 Award in Supervising Food Safety in Catering (QCF)

Qualification Type: QCF

Guided Learning Hours: 25  (this qualification requires a minimum of 14 classroom hrs.)

Learner Entry Requirements: There are no specific requirements to undertake the qualification; however it is strongly recommended that learners hold a level 2 food safety qualification. 

Validity: 3 years

Certificate Price £20 + VAT*

* No charge is made for Learners who have failed to attain required standard to receive the award.

 Learning Outcomes and Assessment Criteria

Learning Outcomes:

Unit 1: The Principles of Food Safety Supervision for Catering

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 to 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 ongoing training of staff.
  • 4.2 Explain the importance of effective communication of food safety procedures.
 Qualification Assessment

Assessment:

  •  Multi Choice Questions (MCQ) for theory and underpinning knowledge. 

 To Award this qualification the Learner must obtain a percentage pass in the MCQ paper.

 AoFAQ Centre and Trainer Support Materials

The following is exclusively available from AoFAQ  to support the qualification:

Qualification Specification:

  • This gives details of all the Learning Outcomes with Assessment Criteria and full requirements for the qualification.

 

Scheme of Work: **** Available Soon ****

  • This is a detailed construction on how to present the qualification to Learners.

 

PowerPoint: **** Available Soon ****

  • AoFAQ have produced a professionally designed PowerPoint that maps the Learning Outcomes to assist the Trainer in presentation of the course. A sample of the slides can be seen in the above graphic.

All these items are available FREE of charge to AoFAQ Approved Centres when 10  Certificates are purchased in advance.

 Trainer, Assessor Requiements

Trainers/Assessors:

Acceptable teaching/ training qualifications:

Subject knowledge or experience:

  • Level 4 Award in Managing Food Safety or equivalent 
  • Degree or Dip HE in Environmental Health
  • Degree or Dip HE in the fields of home economics or food science. 
  • HNC/D in the fields of home economics or food science
  • Any other qualification or occupational experience approved by AOFAQ.  

Teaching/Assessor qualifications:

  • Post Graduate Certificate in Education (PGCE)
  • Certificate in Education (CERT ED)
  • Diploma in Education (DIP ED)
  • Preparing to teach in the lifelong learning sector (PTLLS)
  • Certificate in teaching in the lifelong learning sector (CTLLS)
  • Diploma in teaching in the lifelong learning sector (DTLLS)
  • Master of Arts in Education (MA ED)
  • Master of Arts in Professional Development, Education and Training (MA PDET)
  • Professional trainer certificate 
  • IHCD Instructional methods course 
  • Level 3 or 4 NVQ Learning and Development 
  • CIPD Certificate in Learning Practice 
  • Proof of 30 hours of training in any subject (must be verifiable)  

 

 Internal Quality Assurers

Internal Quality Assurers must:

Those involved in the internal quality assurance of these qualifications (IQA’s) must have knowledge and competency in the subject field as well as knowledge and competency in internal quality assurance. 

An acceptable portfolio must show:

  • Occupational knowledge and competence in the subject evidenced by:
    - Holding a relevant subject qualification or suitable experience
  • Knowledge and competency in internal quality assurance evidenced by:
    - Holding a qualification/completing CPD training or working towards a suitable qualification. 

Internal Quality Assurers must:

  • Have knowledge of the requirements of the qualification they are quality assuring at the time any assessment is taking place.
  • Have knowledge and understanding of the role of assessors.
  • Visit and observe assessments.
  • Carry out other related internal quality assurance.

 

Acceptable qualifications for Internal Quality Assurers:

  • SQA Accredited Learning and Development Unit 11 Internally Monitor and Maintain the Quality of Workplace Assessment 
  • QCF Qualifications based on the Learning and Development NOS 11 Internally Monitor and Maintain the Quality of Assessment 
  • Level 4 Award in the Internal Quality Assurance of Assessment Processes and Practice (QCF) 
  • Level 4 Certificate in Leading the Internal Quality Assurance of Assessment Processes and Practice (QCF) 
  • V1 or D34 

Note: This list is not exhaustive.

Note: It is understood that not all IQA’s will be qualified initially, and that sufficient time should be considered to achieve these qualifications. During this time centres should ensure that IQA’s are following the principles set out in the current Learning and Development NOS 11 Internally monitor and maintain the quality of assessment. 

AoFAQ Level 3 Award in Supervising Food Safety in Catering (QCF)
Price

Certificate

£20
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Progression

The learner can progress to a range of qualifications including:

  • AoFAQ Level 3 Award in Food Allergen Competent Person  
  • Level 4 Award in Managing Food Safety in Catering