Supervising Food Safety in Catering

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

Why Choose the Supervising Food Safety in Catering course?

• 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

Supervising Food Safety in Catering Training Course

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

Module 2: Food Safety Legislation

• 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

Module 3: Sources of Food Contamination

• Introduction
• Various Types of food contamination
• Chemical contamination
• Physical contamination
• Microbial contamination
• Allergenic contamination
• Cross-contamination
• Detecting contaminants
• Cross-contamination and risk reduction
• Summary

Module 4: Microorganisms

• Introduction
• Bacterial growth - nutrients
• Bacterial growth - moisture
• Bacterial growth - acidity
• temperature
• time
• atmosphere
• Bacterial spores
• Toxin
• Summary

Module 5: Controlling Contamination

• Deliveries
• Food storage
• Stock control
• Recording and labelling
• And

Module 6: Food Poisoning and Foodborne Disease

• 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

Module 7: Non-Bacterial Food

• Introduction
• Food poisoning from chemicals
• Metals
• Poisonous plants
• Dried red kidney beans
• Poisonous fish
• Mycotoxins
• Summary

Module 8: Temperature Control

• Safe Temperatures​
• Food Deliveries​
• Fridge Temperature​​
• Freezer Temperature​
• Cooking Temperature​
• Reheating Food​
• Cooling Food​
• Hot and Cold Holding​
• Cook-chill and Cook-freeze​

Module 9: Food Preservation

• Indicator of Food Spoilage​
• Reasons for Food Spoilage​
• High-temperature Preservation​
• Low- Temperature Preservation​
• Dehydration​
• Chemical Methods of Preservation​
• Physical Methods of Preservation​

Module 10: Checking, Verifying and Recording Temperatures

• Measuring Equipment​
• Air Temperature​
• Effective Techniques to Take Food Temperature​
• How to Record a Food Temperature Check​
• Importance of Temperature Recordings​

Module 11: Premises and Equipment Design

• 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​

Module 12: Waste, Cleaning and Disinfection

• 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​

Module 13: Pest Control

• Importance of Pest Control in the Food Industry​
• Cockroaches​
• Rats​
• Mice​
• Birds​
• Other Common Pests​
• Controlling Measure​
• Supervising Pest Control​

Module 14: Personal Hygiene

• 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​

Module 15: Training Staff

• Importance of training
• Levels of Training
• Staff Induction Training
• Existing Staff Training.
• Staff Training Records
• The Role of Supervisors and Management

Module 16: Implementing a Food Safety Management System

• HACCP System - Key Principles of HACCP
• HACCP System - Prerequisites Program
• 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
• Summary

Certification

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