Supervising Food Safety - Level 3

The supervising food safety level 3 course is an advanced training course for professionals with supervisory and management roles within the food, catering and hospitality sector. It covers HACCP implementation in detail, exploring key legislation and best practice measures.

The Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires that all food handlers must have adequate training on food hygiene compliance, safety best practice and hazard control measures, to ensure a high standard of service at all times.

This food safety training course provides practical training for managers and supervisors, covering key topics such as HACCP systems, contamination prevention procedures, the microbiology of food, personal hygiene maintenance and workspace cleanliness.

Learning Outcomes

By the end of the course, learners will be able to:

• Implement and monitor an effective HACCP system in the workplace
• Ensure that all staff are working in compliance with UK food safety regulations
• Understand the key principles of hazard control and contamination prevention
• Demonstrate a basic understanding of the microbiology of food and microbiological hazards
• Reduce the risk of food contamination and food poisoning through key best practice measures
• Maintain an excellent standard of personal hygiene and workspace cleanliness

Key Features of Supervising Food Safety - Level 3 Course:

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

• Accredited, quality CPD training
• Instant e-certificate and hard copy dispatch by next working day
• Fully online, interactive course with audio voiceover
• Course material developed by qualified professionals
• Self-paced learning accessible via laptop, tablet and smartphone
• 24/7 Learning assistance and tutor support
• Discounts on bulk purchases

Course Curriculum

Module 1:Introduction to Food Safety

In module one, we will gain a comprehensive understanding of the importance of food safety in the catering, food business and hospitality sector.

Module 2: Food Poisoning, Spoilage & Preservation

In module two, we will learn how bacteria spreads and leads to contamination, which can, in turn, lead to food poisoning and other food-related diseases.

Module 3: Microbiology

In module three, we will explore the basics of the microbiology of food and microbiological hazards that can occur in the workplace.

Module 4: Microbiological Hazards & Controls

In module four, we will take a deeper look at microbiological hazards and the risk control measures required to prevent them.

Module 5: Chemical Hazards, Controls & Prevention

In module five, we will develop our knowledge of the different types of chemical hazards, their controls and prevention measures.

Module 6: Allergen Hazards & Controls

In module six, we will broaden our understanding of allergies and allergen hazards in food. We will also learn about the many different types of food hazards.

Module 7: Physical Hazards & Controls

In module seven, we will learn about physical hazards that can occur in the food, catering and hospitality industry, taking a look at their control measures.

Module 8: Personal Hygiene

In module eight, we will be introduced to some fundamental hygiene best practice measures that all food handlers, kitchen staff and serving staff must follow.

Module 9: Design and Use of Food Premises and Equipment

In module nine, we will look at how food premises can be designed to meet the needs of food safety regulations, and how to utilise the workspace to ensure best practice can be easily followed.

Module 10: Cleaning & Disinfection

In module ten, we will explore some essential cleaning and disinfection measures for maintaining the kitchen and workplace.

Module 11: Pests & Pest Management

In module eleven, we will explore the common types of food pests and the pest control management measures we can take to control them.

Module 12: HACCP & FSMS

In module twelve, we will learn the fundamental difference between HACCP and the international FSMS standard.

Module 13: Implementation of HACCP

In module thirteen, we will explore the seven fundamental steps to effective HACCP implementation and why it is so important for identifying microbiological hazards.

Module 14: 7 Principles of Hazard Control

In module fourteen, we will familiarise with the seven fundamental principles of hazard control that every restaurant manager must be aware of.

Module 15: Food Safety Legislation & Enforcement

In module fifteen, we will take an in-depth look at key food safety legislation and regulations, exploring the legal requirements of staff and management.

Module 16: Final Test

In the final module, we will be assessed on the key information that has been learned throughout the course.

Accreditation

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.

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). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

This course is ideal for food, catering and hospitality professionals with supervising and managing duties, such as:

• Kitchen Managers/Supervisors
• Restaurant Managers
• Head Chefs

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