Supervising Food Safety- Level 3
This course is designed for managers and supervisors to help them understand their essential dayto-day responsibilities. When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically.
What does this Supervising Food Safety Level 3 Online Course Cover?
This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system. There's a wide range of topics because maintaining food safety and food hygiene is vital if you're to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.
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.
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.
We offer a wide range of health and safety courses that would be appropriate for people working in the food industry.
E-Learning Course Modules
|Module Number||Module Name||Pass % Required|
|1||Introduction to Food Safety||Pass percentage required:70%|
|2||Food Poisoning, Spoilage & Preservation||Pass percentage required:70%|
|3||Microbiology||Pass percentage required:70%|
|4||Microbiological Hazards & Controls||Pass percentage required:70%|
|5||Chemical Hazards, Controls & Prevention||Pass percentage required:70%|
|6||Allergen Hazards & Controls||Pass percentage required:70%|
|7||Physical Hazards & Controls||Pass percentage required:70%|
|8||Personal Hygiene||Pass percentage required:70%|
|9||Design and Use of Food Premises and Equipment||Pass percentage required:70%|
|10||Cleaning & Disinfection||Pass percentage required:70%|
|11||Pests & Pest Management||Pass percentage required:70%|
|12||HACCP & FSMS||Pass percentage required:70%|
|13||Implementation of HACCP||Pass percentage required:70%|
|14||7 Principles of Hazard Contro||Pass percentage required:70%|
|15||Food Safety Legislation & Enforcement||Pass percentage required:70%|
|16||Final Test||Pass percentage required:70%|
Recommended system requirements
Operating System: Windows 7+ or Mac OSX (10.8+)
Browser: A modern and up to date web browser
Video: Up to date video drivers
Memory: 1 Gb+ RAM
Additional Software: Flash Player (latest version)
Download Speed: Broadband (3Mb+)