Level 3 - Supervising Food Safety in Catering

Course details

Supervisors and managers working in the catering sector must have a good understanding of food safety legislation, hygiene best practices and the HAACP system, to ensure a quality standard of service in the workplace.

In this Level 3 Supervising Food Safety in Catering Course, you'll be introduced to food safety legislation, how to implement a food management system, pest control, methods for preserving food and much more. You'll also be trained on how to look after your own personal hygiene, from learning about protective clothing to monitoring standards.

Once you've successfully completed the course, you'll be equipped with the skills needed to train your staff correctly, comply with workplace food and safety legislation, and implement an effective HAACP system. Our audio visual courses are easily navigable, including categorised modules and expert video assistance.

• Accredited by CPD
• Matches CIEH and RSPH curriculum
• Matches REHIS Intermediate food hygiene curriculum
• Meets UK/EU standards and legal requirements
• Instant e-certificate and hard copy dispatch by next working day
• Fully online and interactive course with audio voiceover
• Developed by qualified professionals
• Self-paced learning and laptop, tablet, smart-phone friendly
• 24/7 Learning Assistance
• Discounts on bulk purchases

The Level 3 Supervising Food Safety in Catering is highly recommended for catering business owners aiming to achieve level 5 in the Food Hygiene Rating Scheme.  Learn more about safer food handling, better packaging and grasp a solid understanding of the HACCP system and how to implement it effectively.

The Regulation (EC) No 852/2004 on the hygiene and sanitation of foodstuffs affirms that every food handler must be instructed appropriately in the principles of food hygiene. This course ensures you gain the knowledge required to be able to comply with this regulation. You'll also learn how to promote best practice in the workplace and the basics of implementing a HACCP food safety management system.
Level 3 Supervising Food Safety in Catering is ideal for you if you're a potential manager, supervisor and worker operating in all varieties of catering businesses including restaurants, hotels, spas, cafes, bars, fast-food outlets, takeaways, canteens, mobile food trucks, kitchens, hospitals, schools, colleges, and universities.

Certification

All of our courses are fully accredited by the CPD, 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.
Furthermore, this Level 3 Supervising Food Safety in Catering course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.
 
Environmental Health Officer Approved

This Supervising Food Safety in Catering course is audited and approved by Environmental Health Officers. The course modules have been independently reviewed and are verified as containing the essential knowledge to achieve the level of training described.

Content

The course is divided into 17 accessible, interactive modules and includes an assessment at the end.

• Introduction to Supervising Food Safety - Introduction, course aims, topics to be covered, why is food safety important.
• Food Safety Legislation - Introduction, topics to be covered, current legislation, enforcing the law.
• Food Contamination - Introduction, topics to be covered, types of contamination, physical-chemical microbial and allergenic contamination.
• Controlling Contamination - Introduction, topics to be covered, deliveries, food storage, stock control.
• Microorganisms - Topics to be covered, the risk caused by spoilage organisms, bacterial growth - nutrients.
• Food Poisoning and Foodborne Diseases - Introduction, topics to be covered, what is food poisoning, salmonella, clostridium perfringens.
• Non-bacterial Food Poisoning - Introduction, topics to be covered, chemical food poisoning, metals, poisonous plants, poisonous fish, Mycotoxins.
• Temperature Control - Introduction, topics to be covered, safe temperatures, food deliveries, fridge temperature, freezer temperature.
• Checking, Verifying, and Recording Temperatures - Introduction, topics to be covered, measuring equipment.
• Food Preservation - Introduction, topics to be covered, food spoilage, types of food preservation.
• Premises and Equipment Design - Introduction, topics to be covered, food premises design and layout.

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

• Understand why all food handlers should be aware of food hygiene and safety practises.
• Discover the responsibilities you and your employees have when handling food.
• Develop your awareness of the legislation surrounding food safety and how to stay on the right side of the law.
• Identify the many different types of food contamination and how you and your business can improve your chances of avoiding them.
• Learn how to implement a HACCP food safety management system.
• Gain relevant knowledge of how to train your staff and increase the food safety standards of your business.

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 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.