Level 3 Supervising Food Safety
The Level 3 Supervising Food Safety is intended for managers, supervisors or business owners serving in the catering industry who want to learn how to correctly perform their vital everyday responsibilities and discover how to implement the basics of a HACCP food safety management system.
This course provides useful lectures, discussion, interactive exercises, video content and up-to-date knowledge of food safety law divided into step-by-step modules which are worthwhile exploring.
With this course, you’ll be provided a firm knowledge and understanding of food hygiene practice, your legal responsibilities and a thorough overview of ensuring your food handling process is safe and hygienic.
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
- Video lessons
- Audio voiceovers
- Online study materials
- Mock exams
- Multiple-choice assessment
How is the course assessed?
To successfully complete the course you must pass an automated, multiple-choice assessment. The assessment is delivered through our online learning platform. You will receive the results of your assessment immediately upon completion.
Will I receive a certificate of completion?
Upon successful completion you will qualify for the UK and internationally-recognised professional qualification and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and Hardcopy Certificate for £15.
Why study this course
Whether you’re an existing practitioner or aspiring professional, this course will enhance your expertise and boost your CV with key skills and an accredited qualification attesting to your knowledge.
The Level 3 Supervising Food Safety is open to all, with no formal entry requirements. All you need is a passion for learning, a good understanding of the English language, numeracy and IT, and to be over the age of 16.
|Supervising Food Safety|
|Module 01: Introduction to Supervising Food Safety||00:54:00|
|Module 02: Food Safety Legislation||01:00:00|
|Module 03: Food Contamination||01:06:00|
|Module 04: Controlling Contamination||00:57:00|
|Module 05: Microorganisms||00:54:00|
|Module 06: Food Poisoning and Foodborne Diseases||01:57:00|
|Module 07: Non-bacterial Food Poisoning||00:57:00|
|Module 08: Temperature Control||01:18:00|
|Module 09: Checking, Verifying, and Recording Temperatures||00:42:00|
|Module 10: Food Preservation||00:57:00|
|Module 11: Premises and Equipment Design||01:12:00|
|Module 12: Waste, Cleaning, and Disinfection||01:18:00|
|Module 13: Pest Control||00:51:00|
|Module 14: Personal Hygiene||01:03:00|
|Module 15: Training Staff||00:45:00|
|Module 16: Implementing a Food Safety Management System||01:09:00|
|Module 17: Food Safety Management Tools||00:45:00|
|Mock Exam – Level 3 Supervising Food Safety||00:20:00|
|Final Exam – Level 3 Supervising Food Safety||00:20:00|