Online
- Duration / Course length: Upto 5 Hours Start now
- Accredited by: CPD Group
- Certificates:
- Course delivery: This course is delivered in video format
Course details
Our Supervising Food Safety - Level 3 Course is designed for catering sector managers and supervisors to assist them to grasp their basic day-to-day responsibilities, which include applying the basics of a HACCP food safety management system.The learner will get an adequate understanding of food hygiene and safety for catering, recognize the legislation, be aware of the rules surrounding personal hygiene in a catering workplace, and incorporate best practices in our Supervising Food Safety - Level 3 Course.
Special Offer
- Learner will get Free Certificate
- No Extra fees
- Lifetime Course Access
- Developed by Qualified Professionals With Updated Materials
- 24/7 Learning Support and Assistance
- Course completion free PDF certificate
- High-quality E-learning Study Materials
- No Hidden Fees or Exam Charges
- Access the Course Anywhere in the World
- Self Paced Learning and Laptop, Tablet, Smartphone Friendly
Course Curriculum
Introduction of Supervising Food Safety in Catering
Module 1: Importance of Food Safety
- Importance of Food Safety Intro
- Who is most at risk?
- What causes food-related Illnesses?
- The Role and Responsibilities of a Food Supervisor
- Summary
- Legislation in the united kingdom
- General food regulations 2004
- How to enforce the law
- Fines and prosecution
- Explaining due diligence
- The responsibilities of the food business operator
- How outbreaks of foodborne illness are investigated
- Introduction
- Various Types of food contamination
- Chemical contamination
- Physical contamination
- Microbial contamination
- Allergenic contamination
- Cross-contamination
- Detecting contaminants
- Cross-contamination and risk reduction
- Summary
- Introduction
- Bacterial growth - nutrients
- Bacterial growth - moisture
- Bacterial growth - acidity
- temperature
- time
- atmosphere
- Bacterial spores
- Toxin
- Summary
- Deliveries
- Food storage
- Stock control
- Recording and labelling
- And
- Introduction
- What is food poisoning?
- Foodborne diseases
- Salmonella
- Staphylococcus aureus
- Bacillus cereus
- Escherichia Coli (E-coli)0157 (E-COLI 0157)
- Clostridium botulinum
- Campylobacter enteritis
- Listeriosis
- And
- Introduction
- Food poisoning from chemicals
- Metals
- Poisonous plants
- Dried red kidney beans
- Poisonous fish
- Mycotoxins
- Summary
- Safe Temperatures
- Food Deliveries
- Fridge Temperature
- Freezer Temperature
- Cooking Temperature
- Reheating Food
- Cooling Food
- Hot and Cold Holding
- Cook-chill and Cook-freeze
- Indicator of Food Spoilage
- Reasons for Food Spoilage
- High-temperature Preservation
- Low- Temperature Preservation
- Dehydration
- Chemical Methods of Preservation
- Physical Methods of Preservation
- Measuring Equipment
- Air Temperature
- Effective Techniques to Take Food Temperature
- How to Record a Food Temperature Check
- Importance of Temperature Recordings
- The Design of Food Premises
- Workplace Materials- Work Surface
- Workplace Materials- Floors and Walls
- Workplace Materials- Ceiling Material, Doors and Windows
- Workplace Materials- Lighting and Ventilation
- Utilities- Electricity and Gas
- Utilities- Water and Drainage
- Work Equipment
- Fixtures and Fittings
- Food Display and Storage
- Storing Waste
- Waste Removal
- Types of Cleaning
- Six Stages of Cleaning
- Cleaning Chemicals
- Cleaning Work Equipment and Surfaces
- Cleaning Schedule
- Benefits of Cleaning
- Food Packaging and Covid-19
- Importance of Pest Control in the Food Industry
- Cockroaches
- Rats
- Mice
- Birds
- Other Common Pests
- Controlling Measure
- Supervising Pest Control
- Importance of Personal Hygiene
- Supervisor's Responsibilities
- Monitoring Standards
- Hand Washing
- Covid-19 and Food Handling
- Wounds and Skin Infections
- Sickness
- Protective Clothing
- Hair
- Jewellery
- Smoking
- Social Distancing and Covid-19
- Importance of training
- Levels of Training
- Staff Induction Training
- Existing Staff Training.
- Staff Training Records
- The Role of Supervisors and Management
- HACCP System - Key Principles of HACCP
- HACCP System - Prerequisites Program
- HACCP System- 12 Step Process
- Safer Food, Better Business
- Management Responsibilities
- Opening and Closing Checks
- Documenting the Food Safety System
- Summary
By the successful completion of the course, the learner will instantly receive an E-Certificate, which is free of cost. In addition, our courses provide you with up-to-date industry knowledge and skills, aiming to make you an expert in the field.
Updated on 06 February, 2023
Eligibility / Requirements
There is no special requirements, anyone can take this course all you need is a smart device (smart phone, tablet, laptop or computer) with internet connection so that you can access the course from anywhere in the world.
Job roles this course is suitable for:
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