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Who Should Take This Course?

This Level 3 Supervising Food Safety in Manufacturing course is suitable for managers and supervisors in all types of food and drink manufacturing premises. If you are a food handler below the level of manager or supervisor then the Level 2 Food Hygiene and Safety for Manufacturing training course is more suited to your needs.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs states that food handlers must be trained in food hygiene matters ‘commensurate with their work activities.' This Level 3 Supervising Food Safety in Manufacturing course ensures that managers and supervisors comply with this regulation by providing a detailed knowledge of food safety principles, how to promote best practice among staff members in the manufacturing premises and an understanding of how to contribute towards the implementation of an effective HACCP food safety management system.

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Certification

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Screenshots (click to view)

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Course Content

Module		Description
1	Introduction to Supervising Food Safety	Why food safety is important, who is most at risk, the foods that cause illness, key terms and the role of a supervisor.
2	Food Safety Legislation	Current legislation, enforcing the law, fines and prosecution, due diligence, food business operator and employee responsibilities and investigating outbreaks of food-borne illness.
3	Food Contamination	Physical, chemical, microbial and allergenic contamination, cross contamination and detecting contaminants.
4	Controlling Contamination	Deliveries, food storage, stock control, quarantine, recording and labelling, use by dates, best before dates, packing and distribution, food service and delivery and the role of a supervisor.
5	Micro-Organisms, Food Poisoning and Viruses	Risks caused by spoilage organisms, bacterial growth (nutrients, moisture, acidity, temperature, time and atmosphere), spoilage microbes, food poisoning, food-borne illness and food-borne viruses.
6	Non-Bacterial Food Poisoning	Chemical food poisoning, metals, poisonous plants, poisonous fish and mycotoxins.
7	Temperature Control	Safe temperatures, food deliveries, fridge and freezer temperatures, processing and packing and distribution.
8	Checking, Verifying and Recording Temperatures	Measuring equipment, air temperature, how to take food temperatures and recording temperature checks.
9	Premises and Equipment Design	Premises design and layout, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings and food storage areas.
10	Waste, Cleaning and Disinfection	Storing waste, waste removal, benefits of cleaning, supervising cleaning, six stages of cleaning, cleaning chemicals, cleaning work equipment surfaces and cleaning schedules.
11	Pest Control	Common pests, rats, mice, cockroaches, controlling pests and supervising pest control.
12	Personal Hygiene	Supervisor responsibilities, monitoring standards, handwashing, skin infections and wounds, sickness, protective clothing, hair, jewellery and smoking and eating at work.
13	Training Staff	Why training is important, levels of training, staff induction training, on-going training, staff training records and the role of management.
14	Implementing a Food Safety Management System	Choose a HACCP team, describe the products and ingredients, identify the products' uses and consumers, construct a flow diagram, confirm the flow diagram in the premises, hazard analysis, determine critical control points, establish critical limits, monitor critical control points, establish corrective actions, establish verification procedures and record keeping.
15	Food Safety Auditing	Product specifications, traceability, product recalls, the role of a supervisor, inspections and audits and auditing the HACCP plan.

 Download Course Overview (PDF)

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Aims of the Training

By the end of this course learners will:

• Understand why food hygiene and safety practices are essential for all food handlers in a food manufacturing environment.
• Have awareness of the relevant food safety legislation and how it can be complied with.
• Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
• Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
• Understand the importance of cleaning schedules, managing waste and pest control.
• Know what the law requires in regards to personal hygiene when working in a food manufacturing premises.
• Understand the basics of implementing a HACCP food safety management system and recognise the importance of auditing and inspection.

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Assessment

Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 45 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.

If you don't pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge

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Course Reviews

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