Supervisors and managers working in the catering sector must have a good understanding of food safety legislation, hygiene best practices and the HAACP system, to ensure a quality standard of service in the workplace.
In this Level 3 Supervising Food Safety in Catering Course, you'll be introduced to food safety legislation, how to implement a food management system, pest control, methods for preserving food and much more. You'll also be trained on how to look after your own personal hygiene, from learning about protective clothing to monitoring standards.
Once you've successfully completed the course, you'll be equipped with the skills needed to train your staff correctly, comply with workplace food and safety legislation, and implement an effective HAACP system. Our audio visual courses are are easily navigable, including categorised modules and expert video assistance.
Who should take this course
Who should take the course:
The Level 3 Supervising Food Safety in Catering is highly recommended for catering business owners aiming to achieve level 5 in the Food Hygiene Rating Scheme. Learn more about safer food handling, better packaging and grasp a solid understanding of the HACCP system and how to implement it effectively.
The Regulation (EC) No 852/2004 on the hygiene and sanitation of foodstuffs affirms that every food handler must be instructed appropriately in the principles of food hygiene. This course ensures you gain the knowledge required to be able to comply with this regulation. You'll also learn how to promote best practice in the workplace and the basics of implementing a HACCP food safety management system.
Level 3 Supervising Food Safety in Catering is ideal for you if you're a potential manager, supervisor and worker operating in all varieties of catering businesses including restaurants, hotels, spas, cafes, bars, fast-food outlets, takeaways, canteens, mobile food trucks, kitchens, hospitals, schools, colleges, and universities.
Accredited by CPD
Supervising Food Safety in Catering
- Module 1 Introduction to Supervising Food Safety
- Module 2 Food Safety Legislation
- Module 3 Food Contamination
- Module 4 Controlling Contamination
- Module 5 Microorganisms
- Module 6 Food Poisoning and Foodborne Diseases
- Module 7 Non-bacterial Food Poisoning
- Module 8 Temperature Control
- Module 9 Checking, Verifying, and Recording Temperatures
- Module 10 Food Preservation
- Module 11 Premises and Equipment Design
- Module 12 Waste, Cleaning, and Disinfection
- Module 13 Pest Control
- Module 14 Personal Hygiene
- Module 15 Training Staff
- Module 16 Implementing a Food Safety Management System
- Module 17 Food Safety Management Tools
About Course Provider
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