This course is designed principally for those who already are, or aspire to be, supervisors of food handlers within the food processing or supply industries. Holders of this qualification will gain a broad knowledge of food safety and food hygiene, enabling them to identify potential problem areas and recommend solutions. It is ideal for team leaders, supervisors and business owners who want to gain a comprehensive understanding of staff management, and how to prepare and present food in an acceptable manner, so that it complies with all health, safety and hygiene issues.
The course includes modules on; how to comply with food safety regulation, implementation of food safety management procedures, controlling hazards and supervising good practice in the work place. Students will learn about the correct handling of food at all stages in its manufacture, storage, distribution and sale, all areas which are essential to ensure the food remains safe and wholesome. It is designed to meet the needs of different industry sectors, in catering, retailing and manufacturing.
At the end of the course supervisory staff will able to play an active part in monitoring food hygiene standards in the workplace, formulate hygiene policies and be involved with their employers in-house training activities.
What topics does the level 3 syllabus cover
Candidates will gain an understanding of the various controls that need to be put into place to protect the safety of food. The syllabus includes all facets of food production, processing, storage, transport, wholesaling, catering and retailing. Key areas that they will study and learn about are;
- How to implement and supervise a food safety management systems.
- How to keep accurate records that are required by the law and government regulatory authorities.
- Gain a understanding of food hazards.
- Cross contamination.
- How to maintain cleanliness in a food preparation zone.
- Tasting and smelling food it in order to ensure palatability and flavour conformity.
- Investigate issues relating to food quality.
- Maintain accurate food and equipment inventories.
- Correct storage conditions and stock control procedures.
- Scheduling employee hours and assigning duties.
- The importance of personal hygiene.
- Develop a pest control policy.
- Food safety management tools.
- Contribution to staff training.
- How to monitor and review a food safety management system.
- UK and European food safety legislation.
- Conduct a hazard analysis and evaluate control measures.
- How to effectively supervise staff who cook, clear tables, and serve food or drinks.
- Customer complaint investigation.
- Raw materials buying.
- Know the supervisor’s responsibilities when dealing with health enforcement officers.
- Understand due diligence.
- Know the correct levels of temperature control, lighting and ventilation.
- How to supervise the safe disposal of contaminated waste.
- Methods of checking, verifying, and recording food temperatures.
- Keeping accurate staff training records.
- Contamination Control.
- Kitchen Design.
- Management Control Techniques.
- Preventing Physical Contamination.
- Supervisory management.
- Implementing good food safety procedures.
Principles of HACCP
Candidates will gain a understanding of the seven basic principles of the HACCP system and how these can be equated to a food safety management processes. The course work will include;
- Conduct a hazard analysis.
- Determine critical control points.
- Establishing critical limits.
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