Training summary:

This qualification is designed for those learners wishing to gain a nationally recognized qualification in food safety at a supervisory level. It is aimed at supervisors, team leaders and line managers working in the food and drink industry on board a ship. 

Learners gaining this qualification will know, and be able to apply, the knowledge relating to the supervisor’s role at all stages of food production.

The HABC Level 3 Award in Supervising Food Safety at Sea (RQF) is accredited and has been developed to protect customers, brand reputation and profits.

Training objectives:

The Highfield Level 3 Award in Supervising Food Safety at Sea (RQF) is a qualification aimed at food handling supervisors,

Team leaders and line managers working on a ship.

Learners gaining this qualification will know and be able to apply the knowledge relating to a supervisor’s role at all stages of food production while at sea. They will understand the role of a supervisor in food preparation and be able to provide examples of effective management that relates to good hygiene practice.

Who should attend this course:

• All Food Handlers on board a ship Employees.

The course content:

1. Understand the role of the supervisor in ensuring compliance with food safety legislation at sea
2. Understand the application of good onboard hygiene and cleaning practices
3. Understand how to implement and monitor at-sea food safety management procedures and hazard control
4. Understand the role of an on-board supervisor in staff training and ensuring competency

You will learn: how to :

1.1 Recognise the importance of implementing food safety management procedures when at sea

1.2 Summarise the responsibilities of those in a supervisory role to comply with food safety legislation and procedures

1.3 Explain how legislation is enforced

2.1 Explain the supervisor’s role in implementing and maintaining high standards of personal hygiene within an on-board catering operation

2.2 Summarise the supervisor’s role at sea, in implementing and maintaining procedures for:  

o cleaning

o waste disposal

2.3 Summarise the supervisor’s role and responsibilities with regards to pest control, both at sea and in port

3.1 Summarise the supervisor’s role in identifying and controlling the risk of contamination and cross-contamination

posed by the following hazards: 

o microbial

o chemical

o physical

o allergenic

3.2 Explain the importance of, and methods for, temperature control within an on-board food catering process

3.3 Explain the role of the supervisor when implementing methods and procedures for controlling food safety, including:  

o critical control points

o critical limits

o monitoring

o corrective actions

3.4 Describe methods for, and the importance of, verifying and documenting food safety controls and procedures at sea

4.1 Explain the requirements for induction and ongoing training of on-board personnel to ensure competency

Course duration:

16 hrs., per day including coffee break.

How this course is delivered:

Demonstration, Discussions, case study & Quiz