Supervising Food Safety - Level 3

Course description

This course is designed for managers and supervisors to help them understand their essential day- to-day responsibilities. When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically. This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system. There's a wide range of topics because maintaining food safety and food hygiene is vital if you're to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff and the reputation of your company.

What you will learn

• Identify and explain the key pieces of Food Safety legislation and its application to the workplace.
• Understand the importance of the implementation of HACCP.
• Explain the importance of workplace design and use in regard to Food Safety.
• Define the issues surrounding Food poisoning, spoilage and preservation.
• Identify numerous hazards and control procedures with regards to Microbe, Chemical, Allergen and Physical hazards.
• Understand the importance of Personal Hygiene, workplace cleaning and pest control.

Who it is for

This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.

Course content

1. 1Introduction to Food Safety Level
2. 2Food Poisoning, Spoilage & Preservation Level
3. 3Microbiology Level
4. 4Microbiological Hazards & Controls Level
5. 5Chemical Hazards, Controls & Prevention Level
6. 6Allergen Hazards & Controls Level
7. 7Physical Hazards & Controls Level
8. 8Personal Hygiene Level
9. 9Design and Use of Food Premises and Level 3 Equipment
10. 10Cleaning & Disinfection Level
11. 11Pests & Pest Management Level
12. 12HACCP & FSMS Level
13. 13Implementation of HACCP Level
14. 147 Principles of Hazard Control Level
15. 15Food Safety Legislation & Enforcement Level
16. 16Final Test Level