HACCP Level 3 Supervising Food Safety in Catering
HACCP Level 3 Supervising Food Safety in Catering course makes learners know about statutory food hygiene practices and legal responsibilities and provides knowledge on critical controls which are implemented to make the food handling process as safe and hygienic as possible. The course offers learners with a variety of written text, interactive practices and self-educative videos that provide students with an up-to-date knowledge on food safety law and compliance practices.
In food industry, safety and hygiene play a major role in business success. The Level 3 food safety training course is developed specially for managers, supervisors and other similar food handles in the catering sector to train them to enhance their professional skills and responsibilities, which include the critical usage of HACCP food safety management system.
This course is also recognized by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training. Candidates can use CPD logo as well as RoSPA logo for their career growth.
Course Contents:
The course is divided into 14 accessible, interactive modules and includes an assessment at the end:
- 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.
- 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.
- Food Contamination – physical, chemical, microbial and allergenic contamination, cross contamination and detecting contaminants.
- Controlling Contamination – deliveries, food storage, stock control, recording and labelling, use by dates, best before dates, food service and delivery and the role of a supervisor.
- Micro-Organisms, Food Poisoning and Viruses –risks caused by spoilage organisms, bacterial growth (nutrients, moisture, acidity, temperature, time and atmosphere), spoilage microbes, food poisoning, food-borne illness and food-borne viruses.
- Non-Bacterial Food Poisoning – chemical food poisoning, metals, poisonous plants, poisonous fish and mycotoxins.
- Temperature Control – safe temperatures, food deliveries, fridge and freezer temperatures and hot and cold holding.
- Checking, Verifying and Recording Temperatures – measuring equipment, air temperature, how to take food temperatures and recording temperature checks.
- 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.
- Pest Control – common pests, rats, mice, cockroaches, controlling pests and supervising pest control.
- Personal Hygiene – supervisor responsibilities, monitoring standards, handwashing, skin infections and wounds, sickness, protective clothing, hair, jewelry and smoking and eating at work.
- Training Staff – why training is important, levels of training, staff induction training, on-going training, staff training records and the role of management.
- 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.
- Training Staff – traceability, tracking fresh food, product recalls, the role of a supervisor and inspections and audits.
Exam Assessment:
Once youhave read all training material through online, you will be ready to take an online assessment test. The test will have 45 multiple choice questions with a pass mark of 80%. Your answers are instantly assessed, so you will know whether you have secured pass marks as soon as you finish