Description
Learning Objectives
By the end of this course, you will be able to:
- Identify and explain the key pieces of Food Safety legislation and its application to the
- Understand the importance of the implementation of
- Explain the importance of workplace design and use in regard to Food
- Define the issues surrounding Food poisoning, spoilage and
- Identify numerous hazards and control procedures with regards to Microbe, Chemical, Allergen and Physical hazards.
- Understand the importance of Personal Hygiene, workplace cleaning and pest
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.
Advantages
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.
Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.
Further Progression
We offer a wide range of health and safety courses that would be appropriate for people working in the food industry.
Recommended System Requirements
- Browser: Up to date web browser
- Video: Up to date video drivers
- Memory: 1Gb+ RAM
- Download Speed: Broadband (3Mb+)
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).
| Course | Module
Number |
Module Name | Pass %
Required |
| Supervising Food Safety –
Level 3 |
1 | Introduction to Food Safety | 70 |
| Supervising Food Safety –
Level 3 |
2 | Food Poisoning, Spoilage & Preservation | 70 |
| Supervising Food Safety –
Level 3 |
3 | Microbiology | 70 |
| Supervising Food Safety –
Level 3 |
4 | Microbiological Hazards & Controls | 70 |
| Supervising Food Safety –
Level 3 |
5 | Chemical Hazards, Controls & Prevention | 70 |
| Supervising Food Safety –
Level 3 |
6 | Allergen Hazards & Controls | 70 |
| Supervising Food Safety –
Level 3 |
7 | Physical Hazards & Controls | 70 |
| Supervising Food Safety –
Level 3 |
8 | Personal Hygiene | 70 |
| Supervising Food Safety –
Level 3 |
9 | Design and Use of Food Premises and
Equipment |
70 |
| Supervising Food Safety –
Level 3 |
10 | Cleaning & Disinfection | 70 |
| Supervising Food Safety –
Level 3 |
11 | Pests & Pest Management | 70 |
| Supervising Food Safety –
Level 3 |
12 | HACCP & FSMS | 70 |
| Supervising Food Safety –
Level 3 |
13 | Implementation of HACCP | 70 |
| Supervising Food Safety –
Level 3 |
14 | 7 Principles of Hazard Control | 70 |
| Supervising Food Safety –
Level 3 |
15 | Food Safety Legislation & Enforcement | 70 |
| Supervising Food Safety –
Level 3 |
16 | Final Test | 70 |
