Food Safety

If you are looking to procure more awareness about the outstanding hallmarks of food safety and hygiene, then our comprehensive Food Safety course can be an adequate guide. This Food Safety course is formed by industry experts, which will produce food handlers with the legally obligated support to work in the catering and hospitality sectors.

Our Food Safety Course is constructed to give you a comprehensive comprehension of the legal responsibilities and best practices, with an elaborate introduction to food storage, food preparation, hazard control and personal hygiene.

Food safety and food hygiene in the UK is highly monitored by the Food Standards Agency (FSA). Suppose you are the owner or manager of the business. In that case, you are responsible for monitoring all aspects of hygiene and food safety levels, including kitchen surfaces and equipment, refrigerators, dining areas, and more. All your staff workers who handle food in your business must receive training in food hygiene and have to reach an expert level perfectionist in HACCP, cooking, temperature control, and so on.

So, if you are one of those restaurant workers or individuals who are contemplating endorsing yourself with the advanced knowledge and methods of food safety and hygiene, then fuss no more! As our Food Safety course has got you covered.

In our Food Safety course, the learner will comprehend the significance of food safety. The learner will also get familiar with vital food safety legislation, various types of food contamination and how to control the contamination, understand the concept of food poisoning, and identify food spoilage and its reasons, and so on.

Highlights of Supervising Food Safety in Catering Course:

• To provide knowledge about food hygiene and safety for catering
• To enlighten about the legislation regarding food safety and hygiene
• Bringing awareness to the law surrounding personal hygiene while working in a catering environment
• Building best practices for the food business
• Knowledge of controlling food hazards, preparation, personal hygiene
• Provide an understanding of food type
• Help in understanding how food may get contaminated
• Help in understanding food bacteria that can make food inedible
• Understanding the correct food safety practices during the COVID-19 pandemic
• Expand the knowledge of food temperature, for cooking, chilling, and freezing foods to ensure high safety standards.
• Knowledge of food poisoning and wastage
• Have an overall understanding of pest control
• Help in gaining an understanding of how to implement the basics of a HACCP food management system while recognising what tools are required to do so

• Level 3 Supervising Food Safety in Catering 2:27:00

  • 1: Introduction 02:00
  • 2: Module 1: Importance of Food Safety 10:00
  • 3: Module 2: Food Safety Legislation 09:00
  • 4: Module 3: Sources of Food Contamination 10:00
  • 5: Module 4: Microorganisms 06:00
  • 6: Module 5: Controlling Contamination 09:00
  • 7: Module 6: Food Poisoning and Foodborne Disease 14:00
  • 8: Module 7: Non-Bacterial Food 07:00
  • 9: Module 8: Temperature Control 10:00
  • 10: Module 9: Food Preservation 09:00
  • 11: Module 10: Checking, Verifying and Recording Temperatures 07:00
  • 12: Module 11: Premises and Equipment Design 09:00
  • 13: Module 12: Waste, Cleaning and Disinfection 08:00
  • 14: Module 13: Pest Control 09:00
  • 15: Module 14: Personal Hygiene 09:00
  • 16: Module 15: Training Staff 05:00
  • 17: Module 16: Implementing a Food Safety Management System 09:00
  • 18: Module 17: Food Safety Management Tools 05:00

Course Content

Our exclusive Level 3 Supervising Food Safety in Catering course is categorised into 17 simpler modules to broaden your understanding of the contents. This breakdown will help you to take in the knowledge more easily, helping you to increase your skills and competencies related to this course:

Module 01: Importance of Food Safety

• Food Safety: Importance of food safety
• Food Safety: Who is most at risk?
• Food Safety: Which foods cause food-related illness?
• Food Safety: Some key food-safety related terminology
• Food Safety: The role and responsibility of a supervisor

Module 02: Food Safety Legislation

• Legislation in the United Kingdom
• How to enforce the law
• Fines and prosecution
• Explaining due diligence
• How outbreaks of foodborne illness are investigated
• The responsibilities of the food business operator
• How outbreaks of foodborne illness are investigated

Module 03: Sources of Food Contamination

• Types of food contamination
• Chemical contamination
• Physical contamination
• Microbial contamination
• Allergenic contamination
• Cross-Contamination
• Detecting contaminants

Module 04: Microorganisms

• Risk caused by spoilage organisms
• Bacterial growth – Nutrients
• Bacterial growth – Moisture
• Bacterial growth – Acidity
• Bacterial growth – Temperature
• Bacterial growth – Time
• Bacterial growth – Atmosphere
• Bacterial spores
• Toxin

Module 05: Controlling Contamination

• Delivery
• Food storage
• Stock control
• Recording and labelling
• Use by dates
• Best-before dates
• Food preparation and cooking
• FoodService and display

Food Safety: The role of the supervisor

Module 06: Food Poisoning and Foodborne Diseases

• What is food poisoning?
• Foodborne diseases
• Salmonella
• Clostridium cerfringens
• Staphylococcus aureus
• Bacillus cereus
• Escherichia coli (E-coli)0157 (E-COLI 0157)
• Clostridium botulinum
• Campylobacter enteritis
• Listeriosis
• Typhoid and paratyphoid
• Dysentery (Shigella)
• Foodborne viruses
• Norovirus

Module 07: Non-Bacterial Food

• Food poisoning from chemicals
• Metals
• Poisonous Plants
• Poisonous Fish
• Mycotoxins

Module 08: Temperature Control

• Safe temperatures
• Food deliveries
• Fridge temperature
• Freezer temperature
• Cooking temperature
• Reheating food
• Cooling food
• Hot holding and cold holding
• Cook-chill and cook-freeze

Module 09: Food Preservation

• Indicator of food spoilage
• Reasons for food spoilage
• Types of food preservation
• High-temperature preservation
• Low-temperature preservation
• Dehydration
• Chemical methods of preservation
• Physical methods of preservation

Module 10: Checking, Verifying and Recording Temperatures

• Food Safety: Measuring equipment
• Food Safety: Air temperature
• Food Safety: Effective techniques to take food temperature
• Food Safety: How to record a food temperature check
• Food Safety: Importance of temperature recordings

Module 11: Premises and Equipment Design

• Food Safety: The Design of food premises
• Food Safety: Workplace materials- Work surface
• Food Safety: Workplace materials- floors and walls
• Food Safety: Workplace materials- Ceiling material, doors and windows
• Food Safety: Workplace Materials- Lighting and ventilation
• Food Safety: Utilities- Electricity and gas
• Food Safety: Utilities- water and drainage
• Food Safety: Work equipment
• Food Safety: Fixtures and fittings
• Food Safety: Food display and storage

Module 12: Waste, Cleaning and Disinfection

• Food Safety: Storing waste
• Food Safety: Waste removal
• Food Safety: Types of cleaning
• Food Safety: Six stages of cleaning
• Food Safety: Cleaning chemicals
• Food Safety: Cleaning work equipment and surfaces
• Food Safety: Cleaning schedules
• Food Safety: Benefits of cleaning
• Food Safety: Food Packaging in the time of COVID 19
• Food Safety: Supervising cleaning

Module 13: Pest Control

• Food Safety: Importance of pest control in the food industry
• Food Safety: Common pests- Cockroaches
• Food Safety: Common pests- Rats
• Food Safety: Common pests- Mice
• Food Safety: Common pests- Birds
• Food Safety: Other common pests
• Food Safety: Controlling measure
• Food Safety: Supervising pest control

Module 14: Personal Hygiene

• Food Safety: Importance of personal hygiene
• Food Safety: Supervisor responsibilities
• Food Safety: Monitoring standard
• Food Safety: Hand washing
• Food Safety: COVID 19 and food handling
• Food Safety: Wounds and skin infections
• Food Safety: Sickness
• Food Safety: Protective clothing
• Food Safety: Hair
• Food Safety: Jewellery
• Food Safety: Smoking and eating in the workplace
• Food Safety: Social distancing and COVID 19

Module 15: Training Staff

• Food Safety: Importance of training
• Food Safety: Level of training
• Food Safety: Staff induction training
• Food Safety: Existing staff training
• Food Safety: Staff training records
• Food Safety: The role of supervisors and management

Module 16: Implementing a Food Safety Management System

• Food Safety: HACCP system -key principles of HACCP
• Food Safety: HAACP System- Pre-requisites program
• Food Safety: HACCP System- 12 step process

Module 17: Food Safety Management Tools

• Safer Food, Better Business
• Management responsibilities
• Opening and closing checks
• Documenting the food safety system

Assessment

After completing the course successfully, you will be required to pass an automated, multiple-choice questions test which will give you the instant result once you finish the exam. And you can get all of these in a one-time payment!

Certification of Supervising Food Safety in Catering Course

After completing the course, you will be eligible for a PDF Certificate which will cost only £2.99, with your unique ID number so that you/ the employers can verify through our website. You can also have your imprinted certificate delivered via post. Although there is no expiry date on the certificate, we recommend that our learners renew the certificate every twelve months.

This Level 3 Supervising Food Safety in Catering course is for those who want to master their skills in the following sectors:

• Understanding the hygiene policies related to catering services
• Contamination control and their prevention
• Food Safety Legislation
• CCPs in cooking
• Managing a catering business

This Course Designed By Qualified Professionals.

There are no academic entry requirements for this course, and it is open to students of all academic backgrounds.

This Level 3 Supervising Food Safety in Catering course can help you in a range of professions. Some of them are listed below:

• Head chef
• Catering manager
• Restaurant manager
• Business Manager
• Business Owner
• General Manager
• Supervisor
• Nursery Manager

Currently there are no Q&As for this course. Be the first to ask a question.

Reed courses certificate of completion

Digital certificate - Included