Master Food Safety & Hygiene: Level 3 Training for Supervisors
Level 3 Food Safety and Hygiene for Supervisors
What you’ll learn
- Understand your role in the supervision of food handlers.
- Prevent and control food safety hazards.
- Explain the principles and importance of food safety in the food industry..
- Develop and maintain an effective HACCP system.
- Control contamination through safe temperatures and storage.
Course Content
- Introduction to Food Safety –> 1 lecture • 6min.
- Personal Hygiene & Grooming –> 1 lecture • 9min.
- Microbiological Food Hazards –> 1 lecture • 18min.
- Food Allergens & Cross Contaminations –> 1 lecture • 16min.
- Food Handling, Storage and Temperature –> 1 lecture • 11min.
- Cleaning and Sanitising –> 1 lecture • 9min.
- Food Premises and Pest Control –> 1 lecture • 14min.
- HACCP & Legal Requirements –> 1 lecture • 10min.
- Food safety management controls –> 1 lecture • 10min.
- The Role of the Food Supervisor –> 1 lecture • 4min.
Requirements
Level 3 Food Safety and Hygiene for Supervisors
Empower yourself and your team with comprehensive food safety knowledge and practices.
This in-depth Level 3 course equips supervisors with the expertise to champion food safety within their workplace. Through engaging video lectures, hands-on quizzes, and real-world case studies, you’ll gain a comprehensive understanding of food safety hazards, hygiene best practices, and effective supervision techniques.
Learning Outcomes:
- Explain the principles and importance of food safety in the food industry
- Identify and prevent biological, physical, and chemical food hazards
- Implement effective personal hygiene and sanitation procedures
- Manage food allergies and cross-contamination risks
- Understand temperature control requirements for safe food handling, storage, and cooking
- Implement HACCP principles to ensure food safety compliance
- Manage pest control within food premises
- Lead and motivate your team to prioritize food safety practices
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.