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Level 3 Supervising Food Safety in Catering

Certificate included I Institute of Hospitality Endorsed I CPD and Local Authority approved | Audio visual training


Training Express Ltd

Summary

Price
Save 89%
£19 inc VAT (was £189)
Offer ends 11 July 2020
Study method
Online, self-paced
Duration
10 Hours
Access to content
1 Year
Qualification
No formal qualification
CPD
10 CPD hours / points
Achievement
Additional info
  • Exam(s) / assessment(s) is included in price
  • Tutor is available to students

195 students purchased this course

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Overview

As a supervisor or manager of a catering company or establishment, you are directly responsible for the well-being of every customer that takes a bite of your food. In order to secure an excellent reputation and a 5-star national hygiene food rating, you will need to understand and abide by all the strict food and safety regulations that exist in the UK. Not only will it give you the confidence and credibility to grow the business, but it will also show that you are dedicated to customer safety.

This Level 3 Supervising Food Safety in Catering course is for those in a senior position of catering and responsible for a team (or teams) of people that handle, prepare and cook food. Each intensive training module covers all the steps needed to ensure that food is protected from all possible contamination and that the customer can enjoy your product without concerns about hygiene or preparation

By the end of the course, you’ll have full knowledge of all the UK food regulations, as well as an understanding of how to improve and maintain an excellent food management system. You’ll also know every type of food bacteria that exists and how to prevent it from causing food poisoning or wastage. Please note that if your job is limited directly to food handling, then a Level 2 Food and Hygiene Safety Course may be more appropriate.

Learning Outcomes

By the end of the course, learners will be able to show that they can:

  • Demonstrate an in-depth knowledge of food safety.
  • Prove awareness of all UK food and safety regulations.
  • Show the ability to introduce and maintain an effective Food Safety Management System (FSMS).
  • Exhibit a fundamental understanding of microbiology.
  • Identify and control contamination hazards.
  • Understand the bacterial (and non-bacterial) sources of food poisoning.
  • Prevent food spoilage and pest infestation.
  • Show the ability to train and supervise staff in all of the above.

Key Features of Level 3 Supervising Food Safety in Catering

Our trusted, high quality and affordable online courses are designed to train individuals to become experts in their field.

  • Accredited by CPD
  • Institute of Hospitality endorsed
  • Meets UK & EU legal requirements
  • Instant e-certificate and hard copy dispatch by next working day
  • Fully online, interactive course
  • Developed by qualified food safety professionals
  • Self paced learning and laptop, tablet, smartphone friendly
  • 24/7 Learning Assistance
  • Discounts on bulk purchases

Achievement

CPD

10 CPD hours / points
Accredited by The CPD Certification Service

Course media

Description

Course Contents

Module 1: Food Safety – An Introduction

This introductory module will draw your attention to the world of food safety. You’ll learn about the food-borne illnesses and its causes, the vulnerable risk groups, and the key terms which will help you to understand food safety and its importance.

Module 2: Supervision of Food Safety

This module will tell you everything that you need to know about the roles and responsibilities of a supervisor. Along with the in-depth knowledge of supervisory skills and styles, you’ll also learn about food safety cultures, standards, food safety policies, and quality assurance & control.

Module 3: Food Safety Legislation

As the name suggests, this particular module is dedicated to giving you an overview of the key legislation, concerning authorities to enforce the law, code of practices, fines and prosecution, and due diligence.

Module 4: Food Safety Management System

The food safety management system, HACCP and its fundamental principles, detail discussion of the implementation of HACCP, and HACCP based food safety management system – these are the keynotes of this module 4.

Module 5: Food Safety Management Tools

The highlighted part of module 5 is a vivid discussion on the various food safety management tools. Along with this, learners will also get to know about the management responsibilities and the importance of documenting the food safety system.

Module 6: Microbiology

In module 6, we’ll give you a tour of Microbiology. In this voyage, you will come across the detail of bacteria and factors responsible for its multiplication, moulds, yeasts, viruses, protozoa, and cyclospora.

Module 7: Contamination Hazards

From knowing the sources of contamination to understand the processes of detecting contamination – all will be discussed in module 7. You’ll also learn about various types of contamination hazards, vehicles of contamination, and cross-contamination.

Module 8: Controlling Contamination

This module will shed light on the control of different contamination hazards and the role of the supervisor in the prevention of contamination. Food storage, food preparation and cooking, and food service and delivery are some of the other key topics of this eighth module.

Module 9: Food Poisoning (Bacterial) and Food-Borne Illness

After a brief discussion on food poisoning, this module will draw your attention to the most common causes of food poisoning, food-borne illness, and food-borne viruses. Each of the topics will be discussed in detail.

Module 10: Food Poisoning (Non-Bacterial)

In this module; you will learn about chemical food poisoning, metallic food poisoning, scombrotoxic fish poisoning, paralytic shellfish poisoning and diarrhetic shellfish poisoning, and the generic control measures for most food poisoning organisms.

Module 11: Personal Hygiene

This module will tell you about the high standards of personal hygiene, the relevant law and the role of the supervisor in personal hygiene. You’ll also learn about the hazards that come from food handlers.

Module 12: Food and Temperature Control

This module will cover the wide area of food and temperature control. Some of the key topics from this module are safe temperatures, fridge & freezer temperature, cooking temperatures, and time without temperature control.

Module 13: Checking, Verifying and Recording Temperature

Module 13 will introduce you with the different equipment and process of measuring food temperature. You’ll also learn about when food temperature should be measured and the recording of temperature checks.

Module 14: Food Spoilage and Preservation

This module explains the common signs of food spoilage and prevention methods along with the different approaches to food preservation. Delivery and unloading of raw materials, wrapping and packaging, and stock rotation will also be discussed in this module.

Module 15: Food Premises and Equipment: The Design and Construction

The design, construction, and maintenance of food premises and equipment are essential for maintaining food safety. This module will tell how you can go with these factors to maintain the high standard of food safety.

Module 16: Waste Disposal, Cleaning and Disinfection

Waste storage and the removal of waste, cleaning equipment, disinfection, and the procedures and methods of cleaning will be highlighted in this module. Learners will also familiarise with the in-houses and contract cleaning, and the role of the supervisor in cleaning.

Module 17: Pest Management

The module will look at different types of pests, contamination caused by pests, and the standard control measures. A due-diligence defence and the role of the supervisor in pest control will also be discussed here.

Module 18: Food Safety Training for the Staff

This final module will draw the curtain on the course by explaining the importance of training for maintaining the high standard of food safety. You’ll also learn about the training methods and the role of management in it.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Assessment

At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.

Who is this course for?

This informative course is perfect for anybody associated directly with the food sector, such as:

  • Senior food retailers
  • Restaurant and Café owners
  • Head Chefs & Kitchen Managers
  • Supervisory food handlers
  • Landlords and pub owners
  • Supervisors or Managers of fast-food outlets and takeaways

Questions and answers


No questions or answers found containing ''.


Oliver asked:

I work as a head-chef in a restaurant. Is this course suitable for me to train and guide my assistants ?

Answer:

Dear Oliver, Thank you for your query. Since this course is an advanced level of food safety and hygiene, it covers all the required knowledge to properly supervise others in food catering. So, you can train and guide your assistants more effectively after completing this course. Thanks

This was helpful. Thank you for your feedback.

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FAQs

What does study method mean?

Study method describes the format in which the course will be delivered. At reed.co.uk courses are delivered in a number of ways, including online courses, where the course content can be accessed online remotely, and classroom courses, where courses are delivered in person at a classroom venue.

What are CPD hours/points?

CPD stands for Continuing Professional Development. If you work in certain professions or for certain companies, your employer may require you to complete a number of CPD hours or points, per year. You can find a range of CPD courses on reed.co.uk, many of which can be completed online.

What is a ‘regulated qualification’?

A regulated qualification is delivered by a learning institution which is regulated by a government body. In England, the government body which regulates courses is Ofqual. Ofqual regulated qualifications sit on the Regulated Qualifications Framework (RQF), which can help students understand how different qualifications in different fields compare to each other. The framework also helps students to understand what qualifications they need to progress towards a higher learning goal, such as a university degree or equivalent higher education award.

What is an ‘endorsed’ course?

An endorsed course is a skills based course which has been checked over and approved by an independent awarding body. Endorsed courses are not regulated so do not result in a qualification - however, the student can usually purchase a certificate showing the awarding body’s logo if they wish. Certain awarding bodies - such as ABC Awards and TQUK - have developed endorsement schemes as a way to help students select the best skills based courses for them.

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