This Level 3 Supervising Food Safety in Retail course is suitable for managers and supervisors in all types of retail establishments, including market stalls, farm shops, grocery stores, supermarkets, butchers, bakers, fishmongers, wholesalers and delicatessens.
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 Retail course ensures that managers and supervisors comply with this regulation by providing a detailed knowledge of food safety principles, promoting best practice among workers in the retail premises and an understanding of how to implement a HACCP food safety management system.
The course is also recommended for catering businesses who are aiming to achieve a level 5 in the Food Hygiene Rating Scheme (formerly Scores on the Doors), understand more about the Safer Food, Better Business for Retail pack and have knowledge of how to implement an effective HACCP system.
If you are a food handler below the level of manager or supervisor then the Level 2 Food Hygiene and Safety for Retail training course is more suited to your needs.
||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.
||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.
||Physical, chemical, microbial and allergenic contamination, cross contamination and detecting contaminants.
||Deliveries, food storage, stock control, recording and labelling, use by dates, best before dates, food service and delivery and the role of a supervisor.
||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.
||Non-Bacterial Food Poisoning
||Chemical food poisoning, metals, poisonous plants, poisonous fish and mycotoxins.
||Safe temperatures, food deliveries, fridge and freezer temperatures and hot and cold holding.
||Checking, Verifying and Recording Temperatures
||Measuring equipment, air temperature, how to take food temperatures and recording temperature checks.
||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.
||Common pests, rats, mice, cockroaches, controlling pests and supervising pest control.
||Supervisor responsibilities, monitoring standards, handwashing, skin infections and wounds, sickness, protective clothing, hair, jewellery and smoking and eating at work.
||Why training is important, levels of training, staff induction training, on-going training, staff training records and the role of management.
||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.
||Traceability, tracking fresh food, product recalls, the role of a supervisor and inspections and audits.
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.