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Supervising Food Safety - Level 3 Qualification

CPD, RoSPA & Gatehouse Awards Accreditation

Duration: Approx 260 minutes

Buy Now£125 + VAT

Course Description

This course is designed for managers and supervisors to help them understand their essential day- to-day responsibilities.

When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically.

This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.

There's a wide range of topics because maintaining food safety and food hygiene is vital if you're to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.

Certification

CPD, RoSPA & Gatehouse Awards

Who is this Course For?

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.

This course is also ideally suitable for those indicated and is also open to anybody with a desire to obtain this certificate with an interest in this subject.

  • Accredited by CPD, RoSPA & Gatehouse Awards
  • 100% online course and assessments with no time limits for each Module
  • 12 months to complete the course
  • Full audio voiceover
  • Approximately 260 mins
  • Successful candidates will receive a qualification certificate, a sample of which is below

Modules

1 - Introduction to Food Safety

2 - Food Poisoning, Spoilage & Preservation

3 - Microbiology

4 - Microbiological Hazards & Controls

5 - Chemical Hazards, Controls & Prevention

6 - Allergen Hazards & Controls

7 - Physical Hazards & Controls

8 - Personal Hygiene

9 - Design and Use of Food Premises and  Equipment

10 - Cleaning & Disinfection

11 - Pests & Pest Management

12 - HACCP & FSMS

13 - Implementation of HACCP

14 - 7 Principles of Hazard Control

15 - Food Safety Legislation & Enforcement

 16 - Final Test

Please Note:  The pass % required for each module is 70.

Further Progression

We offer a wide range of health and safety courses that would be appropriate for people working in the food industry.


How does it work?

Please read the User Guide before purchasing a Course or selecting a Free Trial.

Download User Guide

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