This Level 3 Supervising Food Safety course is designed for managers and supervisors in the food industry who have responsibility for developing a food safety management (HACCP) plan in their business.
The course offers knowledge of basic food hygiene practice and provides further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible.
The Level 3 Supervising Food Safety Course is designed for supervisors and food managers who require a broader understanding of food safety control in the catering & hospitality sector. The course is recommended for anyone responsible for managing people in a food business. It is designed to provide detailed knowledge of food safety principles and practices, through identifying potential hazards to food safety. In providing this knowledge, supervisors and food managers will be able to develop and implement food safety systems appropriate to their workplace.
- Food Legislation – legislation in food businesses, how legislation is enforced, the responsibilities of employers and employees and the concept of due diligence.
- Microbiology – factors of bacteria multiplication, the threats of food poisoning bacteria.
- Prevention of Contamination – the four types of contamination and how to prevent food being contaminated.
- Personal Hygiene – the need for good personal hygiene in the work environment and the role of the supervisor in ensuring good personal hygiene amongst food handlers.
- Food Safety Control – the value of good storage and the importance of date checking and stock control.
- Temperature Control – the various methods of measuring food temperatures, the correct temperatures for heating and cooling food and the stages of cook-chill.
- Food Spoilage Control – the principles of food preservation available to prevent spoilage.
- Pest Control – the different pests, their impact on the workplace and the methods that can be taken to control them.
- Cleaning & Disinfection – the need for cleaning, the different methods of cleaning and cleaning products, managing cleaning schedules, controlling internal and external waste appropriately.
- The Design and Construction of Premises – the suitable considerations that have to be taken into account when siting and constructing food premises.
- Training Staff – the legal regulations regarding training and the need for good communications and record keeping.
- Implementing Food Management Safety Systems – a detailed examination of each step of the HACCP system.
- Safer Food, Better Business – introduces Safer Food Better Business and demonstrates how managers and supervisors can practically apply it in the workplace.
NGN 50,000
3 days
