This Level 3 Food Hygiene course is suitable for managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.
The Level 3 Food Hygiene 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 pack and have knowledge of how to implement an effective HACCP system.
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 course ensures you comply with this regulation by providing learners with detailed knowledge of food safety principles. It explains how to promote best practice in the workplace and the basics of implementing a HACCP food safety management system.
| 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, recording and labelling, use by dates, best before dates, food preparation and cooking, food service and delivery and the role of a supervisor. |
| 5 |
Micro-Organisms |
Risks caused by spoilage organisms, bacterial growth (nutrients, moisture, activity, temperature, time and atmosphere), bacterial spores and toxins. |
| 6 |
Food Poisoning and Food-Borne Illness |
Salmonella, clostridium perfringens, staphylococcus aureus, bacillus cereus, E.coli, clostridium botulinum, campylobacter enteritis, E.coli 0157, listeriosis, typhoid, dysentery and norovirus. |
| 7 |
Non-Bacterial Food Poisoning |
Chemical food poisoning, metals, poisonous plants, poisonous fish and mycotoxins. |
| 8 |
Temperature Control |
Safe temperatures, food deliveries, fridge and freezer temperatures, cooking temperature, reheating food, cooling food, hot and cold holding and cook-chill and cook-freeze. |
| 9 |
Checking, Verifying and Recording Temperatures |
Measuring equipment, air temperature, how to take food temperatures and recording temperature checks. |
| 10 |
Food Preservation |
Food spoilage, types of food preservation, high temperature preservation, dehydration, chemical and physical methods of preservation. |
| 11 |
Premises and Equipment Design |
Premises design and layout, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fitting and food storage areas. |
| 12 |
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. |
| 13 |
Pest Control |
Common pests, rats, mice, cockroaches, controlling pests and supervising pest control. |
| 14 |
Personal Hygiene |
Supervisor responsibilities, monitoring standards, handwashing, skin infections and wounds, sickness, protective clothing, hair, jewellery and smoking and eating at work. |
| 15 |
Training Staff |
Why training is important, levels of training, staff induction training, on-going training, staff training records and the role of management. |
| 16 |
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. |
| 17 |
Food Safety Management Tools |
Safer Food Better Business, management responsibilities, opening and closing checks, documenting the food safety system and further resources. |
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.