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Supervising Food Safety Level 3

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

£162.00 Ex. VAT: £135.00

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Discounts are available if you wish to purchase 10 or more courses, please get in touch with Magna elearning@magna-fhs.com

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.

Target Audience

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.

Course Aims

Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice

Learning Objectives / Course Outline

Course Duration

260 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)

Assessments

  • Introduction to Food Safety
  • Food Poisoning, Spoilage & Preservation
  • Microbiology
  • Microbiological Hazards & Controls
  • Chemical Hazards, Controls & Prevention
  • Allergen Hazards & Controls
  • Physical Hazards & Controls
  • Personal Hygiene
  • Design and Use of Food Premises and Equipment
  • Cleaning & Disinfection
  • Pests & Pest Management
  • HACCP & FSMS
  • Implementation of HACCP
  • 7 Principles of Hazard Control
  • Food Safety Legislation & Enforcement
  • Final Test

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