Supervising Food Safety-Level 3

18 Lessons

4 hours 19 mins

Complexity : Easy

Thorough Orientation and Advanced Education: Supervisors receive extensive training covering both fundamental and advanced topics in food safety, empowering them to identify hazards and take preventive action. Real-life case studies are used to enhance understanding.

Putting Strict Safety Procedures in Place: Supervisors learn how to set and enforce strict safety regulations, including conducting routine inspections, ensuring hygienic standards, and holding employees accountable for safety.

Handling Food Safety Regulations with Style: The course emphasizes adaptation and compliance with food safety laws, ensuring that firms not only meet but exceed regulatory expectations. This proactive approach encourages adaptability in managing risks and navigating changing rules.

Overall, the course aims to equip supervisors with the knowledge and skills needed to maintain the highest standards of food safety in the fast-food sector, protecting both the company's reputation and its clients.

Lessons

Brief Description of Supervising Food Safety-Level 3
Easy
4 mins

The Supervising Food Safety-Level 3 course targets food industry managers and supervisors, emphasizing legal compliance and best practices.
Module One: Introduction to Supervising Food Safety
Easy
15 mins

This module introduces the key terms and issues that surround supervising a food catering business. The module looks at why food safety is so important and how supervisors can contribute towards reducing risks.
Module Two: Food Safety Legislation
Easy
20 mins

This module explains your legal responsibilities and looks at how the law is enforced should your business not comply. The module looks at the specific legal responsibilities of supervisors.
Module Three: Food Contamination
Easy
21 mins

This module explores the contamination hazards that can occur in food, looking at examples of each type of hazards and providing ways in which the risks can be reduced.
Module Four: Controlling Contamination
Easy
32 mins

This module provides practical knowledge on how to prevent contamination, looking at the controls that should be in place from delivery of ingredients right through to the service or sale of the final product.
Module Five: Micro-Organisms
Easy
16 mins

This module explains how micro-organisms present a risk to food and outlines the conditions needed for optimum bacterial growth. The module details some technical terms that supervisors and managers should be aware of.
Module Six: Food Poisoning and Food-Borne Illness
Easy
23 mins

This module looks at the dangers of food poisoning bacteria and food borne diseases. The module outlines each bacteria and explains their sources, control measures and symptoms.
Module Seven: Non-Bacterial Food Poisoning
Easy
13 mins

This module introduces the other ways in which food poisoning can occur, aside from through harmful bacteria.
Module Eight: Temperature Control
Easy
10 mins

This module gives supervisors the knowledge to effectively carry out safe temperature control. The module explains the critical temperatures that must be adhered to in regards to food storage, cooking and hot/ cold holding, and provides an outline of what happens in the cook-chill and cook-freeze processes.
Module Nine: Checking, Verifying and Recording Temperatures
Easy
7 mins

This module uses a practical video to show how to take the temperature of food using a temperature probe. The module details the different types of temperature measuring equipment and explains the necessity of keeping records.
Module Ten: Food Preservation
Easy
8 mins

This module explains the different methods for preserving food in order to prevent the growth of bacteria and ensure the food remains safe to eat.
Module Eleven: Premises and Equipment Design
Easy
7 mins

This module looks at how food premises should be designed and what materials should be chosen in order to maintain high food safety standards.
Module Twelve – Waste, Cleaning and Disinfection
Easy
18 mins

This module demonstrates the importance of effective cleaning in the workplace and looks at the supervisor’s role in ensuring that cleaning is carried out efficiently and according to a schedule.
Module Thirteen – Pest Control
Easy
11 mins

This module explains the different types of common pests and looks at how they can be identified and how pest infestation can be prevented and controlled.
Module Fourteen: Personal Hygiene
Easy
10 mins

This module explains the personal hygiene standards needed by all food handlers and uses a video to demonstrate the correct handwashing procedure. The module looks at how to report sickness and when people should be excluded from the food preparation area.
Module Fifteen: Training Staff
Easy
14 mins

This module highlights the importance of training for all staff members and outlines the different levels and types of training available, plus the role of a supervisor or manager in providing it.
Module Sixteen: Implementing a Food Safety Management System
Easy
11 mins

This module explains the importance of having a food safety management system based on the principles of HACCP in place. The module outlines each essential step of a HACCP system.
Module Seventeen: Food Safety Management Tools
Easy
19 mins

This module provides some key management guidance for running a food premises and focuses on the different sections included in the Safer Food, Better Business pack.

Supervising Food Safety-Level 3

Supervising Food Safety-Level 3

Lessons

Brief Description of Supervising Food Safety-Level 3

Module One: Introduction to Supervising Food Safety

Module Two: Food Safety Legislation

Module Three: Food Contamination

Module Four: Controlling Contamination

Module Five: Micro-Organisms

Module Six: Food Poisoning and Food-Borne Illness

Module Seven: Non-Bacterial Food Poisoning

Module Eight: Temperature Control

Module Nine: Checking, Verifying and Recording Temperatures

Module Ten: Food Preservation

Module Eleven: Premises and Equipment Design

Module Twelve – Waste, Cleaning and Disinfection

Module Thirteen – Pest Control

Module Fourteen: Personal Hygiene

Module Fifteen: Training Staff

Module Sixteen: Implementing a Food Safety Management System

Module Seventeen: Food Safety Management Tools

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