ALS Level Three Course,Supervising Food Safety
Welcome to the
ALS Level Three Food Safety Supervisory course.
The course is divided into eleven sections labelled as follows.   
Allow yourself about two weeks to complete, it is a substantial course full of good knowledge

A. Introduction
B. Legislation
C .Applying and monitoring good hygiene practice
D. Temperature control
E. Workplace and equipment design
F. Waste disposal, cleaning and disinfection
G. Pest control
H. Personal hygiene of staff
I. Contribution to staff training
J. Implementation of food safety
K. Food safety management tools

A more detailed description of the course syllabus is available on specific request by eMail
It assumes that candidates are familar with the basics of Food Safety and will have undertaken
a formal course to at least Level 2 before attempting this one.

The nature of this course is very different to our other courses at the lower levels in that
the candidates are expected to be much more pro-active.  The learning is largely a question
of undertaking some research on each topic , although every effort and facility is provided
to help you achieve this.   
Tools provided include,
CD-ROM,Internet links to other sites,
eBooks,
Power Point Slides,
Written lectures,
Course Books
Publications and directions.

You will be asigned an accredited tutor who will be there to guide you through the course.

Assessment:: By the end of Section H (Personal Hygiene) Candidates are required to submit an
assignment of at least 3,500 words based on any one of the topics covered to that point.

On completion of the course candidates are able to sit an examination which consists of
30 multi choice questions and a short written answer to any one of three set questions.   
Scoring is applied on the basis of 50% for the assignment, 25% for answers to the
multi-choice questions  and a final 25% for written answers.  Candidates scoring 80% overall
will achieve a pass and receive an Level 3 Award, those that return a score of 95% or
greater receive a Level 3 Merit Award.
Graduates of this course will be equipped with the knowledge and tools to complete a Full
HACCP programme which will fulfill the requirements of latest legislation and enable a small
business to be run in full compliance with the Law.
Entry Requirements: Candidates must have successfully completed Level Two Training in Food Safety.  
Progression: Graduates will be equipped and encouraged to undertake further training to Advanced Level.

Currently classes for this course are held at approximately three monthly intervals and start in
March,June and September on or about the second week is each case.

Cost of the course at August 2008 is £69.95


Prospective candidates for this course are advised to contact ALS Training for full details and to make final arrangements for joining
well in advance of the start date.