The Food Safety Act 2013 states that all businesses that supply, sell, deliver or buy food must follow best practice safety and hygiene procedures to ensure a high standard of service at all times. The Supervising Food Safety – Level 3 course is an advanced course for managers and supervisors who are responsible for overseeing food safety practices in the workplace.
In this comprehensive course, you will learn the key principles of the Food Safety Act 2013, and the seven fundamental principles of Hazard Analysis and Critical Control Point (HACCP). It covers pest control management training, the different types of food safety hazards, the design and use of food premises, and much more.
Highlights of the Supervising Food Safety – Level 3 :
- Demonstrate a solid understanding of microbiological, physical, chemical, allergen hazards and their controls
- Understand the key principles of the Food Safety Act 2013
- Maintain an impeccable standard of personal hygiene in the workplace
- Deepen your understanding of the design and use of food premises
- Learn the seven fundamental principles of Hazard Analysis and Critical Control Point
- Implement and maintain an effective HACCP system in the workplace
- Familiarise with fundamental pest control and management procedures
- Fast track your career with an accredited qualification in Supervising Food Safety
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
- Online study materials
Will I Receive a Certificate of Completion?
Upon successful completion, you will qualify for the UK and internationally-recognised certificate 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
This course is ideal for professionals in the food, catering or hospitality industry with management responsibilities. To provide you with ease of access, this course is designed for both part-time and full-time students. You can become accredited in just 20/30 hours, with the freedom to study at your own pace. There are no specific entry requirements for this course.
On successful completion, you will receive a recognised certificate of achievement as proof of your new skills, which you can use to kickstart a career in the following professions:
- Kitchen Manager
- Restaurant Manager
- Head Chef
- Food Safety Officer
|Supervising Food Safety - Level 3|
|Module 1:Introduction to Food Safety|
|Supervising Food Safety – Level 3||04:20:00|
|Module 2: Food Poisoning, Spoilage & Preservation|
|Module 3: Microbiology|
|Module 4: Microbiological Hazards & Controls|
|Module 5: Chemical Hazards, Controls & Prevention|
|Module 6: Allergen Hazards & Controls|
|Module 7: Physical Hazards & Controls|
|Module 8: Personal Hygiene|
|Module 9: Design and Use of Food Premises and Equipment|
|Module 10: Cleaning & Disinfection|
|Module 11: Pests & Pest Management|
|Module 12: HACCP & FSMS|
|Module 13: Implementation of HACCP|
|Module 14: 7 Principles of Hazard Control|
|Module 15: Food Safety Legislation & Enforcement|
|Module 16: Final Test|
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