Page 17 - TCA PDI Brochure*.indd

FOOD SAFETY IN CATERING
LEVEL 3
Overview
The Food Safety in Catering Level 3 Award provides a comprehensive knowledge of food safety management procedures and systems for crew in a senior or supervisory role. It is particularly relevant for those who are not only responsible, but also accountable for food safety on-board.
Course outline & key outcomes
This three-day course has been designed to equip students with the 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 and understand the terminology with respect to supervising food safety. Students will also be taught to 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 and appreciate the importance of supervising high standards of cleanliness in food premises.
Modules
The course will cover:
• Introduction to food safety
• Legislation (U.K. and European)
• Applying and monitoring good hygiene practice
• Temperature control
• Workplace and equipment design
• Waste disposal, cleaning and disinfection
• Pest control
• Personal hygiene of staff
• Contribution to staff training
• Implementation of food safety management procedures
• Food safety management tools
Course prerequisites
Students wishing to complete the Food Safety in Catering Level 3 course must have previously sat and passed the Level 2 examination. This course is of importance to anyone in a senior or supervisory role working in a catering environment where food is prepared, cooked and handled.
Price
This course will be launched in the summer of 2017. Prices are set at €650 per person, but can also be taken as part of an on-board trianing package for €450 per student.
We have run training programmes on board 67 different yachts ranging in size between 30-124 mts.
The Crew Academy | 17