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Cosmos International
Training Institute (CITI)
GSTIN : 33ALSPV7940B1ZR
CITI - Where Your Global Career Starts Here!

Centre Number: 27039

Branch Code: A47922

Centre Number: 2415

T&AC Code: S/TN/333

ALP 9164


Highfield Level 3 Award in Supervising Food Safety at Sea (RQF)
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About Course
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.
Qualification Awarding Body
Highfield Qualifications - UK
Entry Requirements
Age : 14 years or above
Course Duration
Fourteen (14) Hours (2 days)
Course Fees
Indian Rupees (INR): 10500[8900+1600(18%GST)] / United States Dollars (USD): 132
Modes of Study
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Online
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Classroom
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In-House
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Blended
Mode of Exam
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Online
Guidance on Assessment
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Assessment Method : Multiple Choice Question
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No. of Questions : 45
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Pass mark : 30/45 (66%)
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Distinction : 36/45 (80%)
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Duration : 90 Minutes
Course Content
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Recognise the importance of implementing food safety management procedures when at sea
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Summarise the responsibilities of those in a supervisory role to comply with food safety legislation and procedures
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Explain how legislation is enforced
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Explain the supervisor’s role in implementing and maintaining high standards of personal hygiene within an on-board catering operation
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Summarise the supervisor’s role at sea, in implementing and maintaining procedures for:
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cleaning
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waste disposal
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Summarise the supervisor’s role and responsibilities with regards to pest control, both at sea and in port
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Summarise the supervisor’s role in identifying and controlling the risk of contamination and cross-contamination posed by the following hazards:
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microbial
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chemical
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physical
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allergenic
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Explain the importance of, and methods for, temperature control within an on-board food catering process
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Explain the role of the supervisor when implementing methods and procedures for controlling food safety, including:
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critical control points
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critical limits
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monitoring
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corrective actions
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Describe methods for, and the importance of, verifying and documenting food safety controls and procedures at sea
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Explain the requirements for induction and ongoing training of on-board personnel to ensure competency
E-Assessment
The exam is conducted via Highfield E-assessment and is remotely invigilated online at your home or your workplace.
Exam Requirements
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Photographic ID [Passport / Driving Licence / National ID ]
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PC/Laptop - PC or Laptop running Windows 7 or higher, or a Mac running iOS X or higher
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Webcam
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Smartphone running Android 4.1 or IOS 8.0 with camera / video functionality.
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Good internet connection
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Personal email address
Certification
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Successful candidates receive a certificate from the Highfield Awarding Body for Compliance.
Qualification Documents
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