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Level 3 Food Safety and Hygiene for Supervisors

Categories: Food Hygiene
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About Course

Xpert Learning Level 3 Food Safety and Hygiene for Supervisors

 

Food Safety and Hygiene Level 3 for Supervisors

This course is designed for anyone who is responsible for supervising or managing food handlers in a foodservice establishment. It covers the essential knowledge and skills needed to ensure that food is handled safely and hygienically, preventing the spread of foodborne illness.

The course includes modules on:

  • The importance of food safety and hygiene
  • Personal hygiene and grooming
  • Microbiological hazards
  • Food allergens and cross-contamination
  • Food handling, storage, and temperature
  • Cleaning and sanitizing
  • Food premises and pest control
  • HACCP and legal requirements
  • Food safety management controls
  • The role of the food supervisor

 

 

Who is this course for?

This course is ideal for anyone who is responsible for supervising or managing food handlers in a foodservice establishment, including:

  • Senior managers
  • Bar managers
  • Hotel managers
  • Café managers
  • Takeaway managers
  • Business owners
  • Head chefs
  • Team leaders
  • Supervisors

If you are responsible for the safety of others, then this course is essential for you. It will give you the knowledge and skills you need to prevent foodborne illness and keep your customers safe.

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What Will You Learn?

  • Understand your role in the supervision of food handlers
  • Define food safety hazards and hygiene risks
  • Prevent and control food safety hazards
  • Develop and maintain an effective HACCP system
  • Preserve food safely and hygienically
  • Keep premises and equipment clean
  • Control contamination through safe temperatures and storage
  • Ensure that staff keep a good standard of personal hygiene
  • Keep the workplace hygienic and safe for food preparation, cooking, and storage

Course Content

Module 01: Introduction to Food Safety
What is food safety? Why is it important? What are food safety hazards? The obligations of food businesses.

  • Introduction to Food Safety
    06:24

Module 02: Personal Hygiene & Grooming
The importance of personal hygiene, hand washing technique, food service gloves, personal grooming, employee's illness and responsibility.

Module 03: Microbiological Food Hazards
Biological hazards, physical hazards, chemical hazards, the 4 C's of food safety.

Module 04: Food Allergens & Cross Contaminations
Food allergens, allergic reactions to different foods, allergen control, cross contamination, causes of cross contamination, preventing cross contamination.

Module 05: Food Handling, Storage and Temperature

Module 06: Cleaning and Sanitising
The importance of cleaning, cleaning, the 6 stages of cleaning, sanitising, cleaning schedule.

Module 07: Food Premises and Pest Control

Module 08: HACCP & Legal Requirements

Module 09: Food safety management controls
Advantages of an FSMS FSMS Group The Key Steps Continual Improvement The FSMS monitoring and verification system

Model 10: The Role of the Food Supervisor
Food Supervisor Importance of Food Supervisor Roles and Responsibility

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