Slide 1
Food Safety Courses

First Response Training provides essential training for anyone working in food preparation.

Slide 1
Delivery Methods

Our food safety courses can be completed through classroom training, webinars, distance learning and eLearning.

previous arrow
next arrow

Supervising Food Safety Level 3

The Supervising Food Safety Level 3 webinar is a comprehensive training program designed to provide learners with the necessary knowledge and skills to effectively control and minimize the risks involved in food safety. The course aims to help participants understand food safety requirements and to become proficient in identifying potential hazards in the workplace.

The webinar is structured to be completed over three days, during which time participants will learn about food safety management systems, the principles of food microbiology, the importance of personal hygiene, food storage, preparation, and handling techniques, and how to prevent cross-contamination.

The course also covers the legal requirements and responsibilities of those working in the food industry, including relevant regulations and standards. Participants will learn how to implement effective food safety procedures and how to monitor and manage food safety risks in the workplace.

Successful completion of the Supervising Food Safety Level 3 webinar leads to the issuance of a certificate that is valid for three years. The certification verifies that the learner has completed the training and has the necessary knowledge and skills to supervise and manage food safety in a food business. The certificate can be used as evidence of training and may be required by employers or regulatory bodies in the food industry.

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 in relation to food hygiene and safety
  • Understand safe food handling and how to prevent pest contamination

Food Safety Courses

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’

Classroom training

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

Classroom training

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’

Classroom or webinar training

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

Classroom or webinar training
eLearning course

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

Classroom training

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

Classroom or webinar training
Distance Learning

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

Classroom training