Supervising Food Safety - Level 3
This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment. It also discusses how to implement a successful food safety management system. There's a wide range of topics because an effective Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.
Course aim
This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.
Learning outcomes:
Identify and explain the key pieces of Food Safety legislation and its application to the workplace.
Understand the importance of the implementation of HACCP.
Explain the importance of workplace design and use in regard to Food Safety.
Define the issues surrounding Food poisoning, spoilage and preservation.
Identify numerous hazards and control procedures with regards to Microbe, Chemical, Allergen and Physical hazards.
Understand the importance of Personal Hygiene, workplace cleaning and pest control.
Syllabus
What you will learn from this course
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