Description

Supervising Food Safety – Level 3 Training

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Course Description

Designed for managers and supervisors in the food industry, this comprehensive course equips participants with essential knowledge and skills to oversee food safety practices effectively. Upon successful completion, participants receive a certificate demonstrating their ability to supervise and train staff in safe food handling and hygiene practices.

The course covers fundamental definitions, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. Emphasis is placed on implementing a robust Food Safety Management System (FSMS) to protect customers, staff, and company reputation.

Learning Objectives

By the end of this course, participants will be able to:

Identify and explain key Food Safety legislation and its application in the workplace.
Understand the significance of implementing Hazard Analysis Critical Control Point (HACCP).
Describe the importance of workplace design in relation to Food Safety.
Define issues related to food poisoning, spoilage, and preservation.
Recognize various hazards (Microbiological, Chemical, Allergen, Physical) and implement control procedures.
Understand the importance of Personal Hygiene, workplace cleaning, and pest control.

Target Audience

This course is suitable for supervisors, first-line managers, and small business owners in the food industry. It serves as a progression from level 2 food safety and HACCP management courses, preparing individuals for increased responsibilities.

Advantages

Aligns with legal duties under UK and EU law for ensuring safe food preparation and practices.
Flexible online training allows participants to progress through modules at their own pace, fitting around work and personal schedules.
Cost-effective and efficient learning approach.

Further Progression

Participants can pursue additional health and safety courses relevant to the food industry for further professional development.

Course Structure

Module 1: Introduction to Food Safety (Pass % Required: 70)
Module 2: Food Poisoning, Spoilage & Preservation (Pass % Required: 70)
Module 3: Microbiology (Pass % Required: 70)
Module 4: Microbiological Hazards & Controls (Pass % Required: 70)
Module 5: Chemical Hazards, Controls & Prevention (Pass % Required: 70)
Module 6: Allergen Hazards & Controls (Pass % Required: 70)
Module 7: Physical Hazards & Controls (Pass % Required: 70)
Module 8: Personal Hygiene (Pass % Required: 70)
Module 9: Design and Use of Food Premises and Equipment (Pass % Required: 70)
Module 10: Cleaning & Disinfection (Pass % Required: 70)
Module 11: Pests & Pest Management (Pass % Required: 70)
Module 12: HACCP & FSMS (Pass % Required: 70)
Module 13: Implementation of HACCP (Pass % Required: 70)
Module 14: 7 Principles of Hazard Control (Pass % Required: 70)
Module 15: Food Safety Legislation & Enforcement (Pass % Required: 70)
Module 16: Final Test (Pass % Required: 70)

Recommended System Requirements

Browser: Up-to-date web browser
Video: Up-to-date video drivers
Memory: 1Gb+ RAM
Download Speed: Broadband (3Mb+)

Duration

260 minutes (Based on video content; excludes loading and question-thinking time).

This training ensures that supervisors and managers in the food industry are well-prepared to uphold rigorous food safety standards, fostering a safe and compliant workplace environment.