Supervising Food Safety Level 3
Supervising Food Safety Level 3 is an advanced training course that provides learners with a deeper understanding of food safety practices and the skills required to effectively control and minimize risks involved in the food industry. The course is designed for individuals who are responsible for supervising and managing food safety practices in various food-related industries, such as catering, retail, and hospitality.
The course covers a range of topics, including food safety legislation, foodborne illnesses, microbiology, food contamination, pest control, cleaning and disinfection, HACCP principles, and food safety management systems. These topics are covered in greater depth than in the Food Safety Level 2 course.
Learners will also learn about effective food safety management techniques, including hazard identification, risk assessment, and risk management. The course emphasizes the importance of creating a food safety culture and the role of effective communication in achieving this goal.
The course is typically delivered over three days and includes practical exercises and assessments to ensure that learners have a thorough understanding of the course content. Successful candidates will be issued with a certificate valid for 3 years, which demonstrates their competence in food safety practices and their ability to effectively manage and supervise food safety in their workplace.
Learning Objectives
- Understand the principles of food safety and the related legislation
- Be able to identify and analyse food safety hazards
- Understand how contamination occurs
- Understand the importance of labelling foods for allergens and the effects of allergic reactions
- Understand correct storage, temperature control and preservation methods
- Describe the importance of kitchen design and cleaning procedures about food hygiene and safety
- Understand safe food handling and how to prevent pest contamination
Food Safety Courses
HABC Level 2 Award in Food Safety in Catering
Learning Objectives:
- Understand the importance of food safety legislation
- Describe the hazards associated with food safety
- Explain how to store food safely
- Understand how control measures and monitoring can prevent food poisoning
- Describe the role of food handlers in maintaining safety and hygiene in the food premises
- Explain the stages of ‘Hazard Analysis Critical Control Points’ – ‘HACCP’
HABC Level 3 Award in Supervising Food Safety in Catering
Learning Objectives:
- Introduction to food safety
- Legislation
- Contamination, hazards and control
- Microbiology
- Food poisoning
- Temperature control
- Preservation methods and storage of food
- Workplace equipment and design
- Waste disposal, cleaning and disinfection
- Pests
- Personal hygiene
- Supervision of food safety
- Staff training
- Food Safety Management Tools
- Revision, assessment and review
Level 2 Award in Food Safety
Learning Objectives:
- Understand the importance of food safety legislation
- Describe the hazards associated with food safety
- Explain how to store food safely
- Understand how control measures and monitoring can prevent food poisoning
- Describe the role of food handlers in maintaining safety and hygiene in the food premises
- Explain the stages of ‘Hazard Analysis Critical Control Points’ – ‘HACCP’
Level 2 Award in Food Safety Principles
Learning Objectives:
- Understand the importance of food safety legislation
- List the hazards associated with food hygiene
- Explain how control measures and monitoring can prevent food poisoning
- List the type of pests linked to food hygiene
- Explain the stages of Hazard Analysis Critical Control Points
Level 2 Award in Food Safety Principles (EYFS)
Learning Objectives:
- Understand the importance of food safety legislation
- List the hazards associated with food hygiene
- Explain how control measures and monitoring can prevent food poisoning
- List the type of pests linked to food hygiene
- Explain the stages of Hazard Analysis Critical Control Points
Level 2 Award in Food Safety, Nutrition and Hydration
Learning Objectives:
- Understand the legislation relating to food hygiene and food safety
- Describe the role of food handlers in maintaining safety and hygiene in the food premises
- Describe the hazards associated with food safety
- Know how to store food safely
- Explain how control measures and monitoring can prevent food poisoning
- To understand what is a balanced diet, including hydration and the effects of not having those essential requirements
- State the importance of preparation and presentation
- To be able to use a person-centred approach to nutrition and healthy eating within a care setting
- To list the factors that may affect dietary requirements
Level 3 Award in Supervising Food Safety
Learning Objectives:
- Introduction to food safety
- Legislation
- Contamination, hazards and control
- Microbiology
- Food poisoning
- Temperature control
- Preservation methods and storage of food
- Workplace equipment and design
- Waste disposal, cleaning and disinfection
- Pests
- Personal hygiene
- Supervision of food safety
- Staff training
- Food Safety Management Tools
- Revision, assessment and review