Overview
In the UK it is a legitimate necessity that all food handlers must be trained in food safety or sufficiently supervised. Completing the Level 3 Food Safety Supervision and Management in Catering course will serve as proof of your adequate training. The core ideologies of the course were to make it relevant, entertaining, and memorable, as well as to ensure that it would have an impact at work. Although intended particularly towards the United Kingdom, the topics presented such as Food Safety Legislation, Food Safety Management Tools, Controlling Contamination, Checking, Verifying and Recording Temperature are applicable worldwide. The course is constructed in such a way that it follows the food safety and management process from beginning to end, including numerous suggestions and ideas for optimal practice.
Learning Outcome
- Discover everything you need to know about food safety.
- Learn how to use food-management tools and systems in the workplace.
- Learn the fundamentals of microbiology including how to control contamination and avoid food poisoning.
- Learn how to properly dispose of organic waste and disinfect spaces.
- Investigate the most effective pest management system and control methods for catering establishments.
- Learn how to keep your company safe amid pandemics and health crises.
Who Is This Course For?
This Level 3 Food Safety Supervision and Management in Catering is developed for people who wish to excel in their professional and personal life. Learn from industry leaders and interact with a global network of experts by enrolling in this Level 3 Food Safety Supervision and Management in Catering. This Level 3 Food Safety Supervision and Management in Catering course covers key subjects that will help you to overcome challenges and improve your practices & primarily focuses on improving and developing your skills.
Certification
There is no charge for the PDF certificate, complete your course and share your achievements with the world! Gain your certificate today by completing this course.
Hardcopy certificate is also available at an affordable price of just £11.99! You get free shipping inside the UK and for international delivery a small shipping charge is added.
Requirements
We believe that knowledge is for everyone, that’s why we keep our courses as accessible as possible. There are no formal requirements for this course. You can enrol no matter what your formal educational background is or wherever you are from. For a smooth learning experience we recommend you have a stable internet connection.
Career Path
Learning helps you grow your career and increase you earnings. By completing this Level 3 Food Safety Supervision and Management in Catering, you will open the doors to many career paths for yourself, jobs like:
Course Curriculum
| Module 01: Food Safety – Introduction | |||
| Food Safety – Introduction | 00:22:00 | ||
| Module 02: Supervision of Food Safety | |||
| Supervision of Food Safety | 00:16:00 | ||
| Module 03: Food Safety Legislation | |||
| Food Safety Legislation | 00:17:00 | ||
| Module 04: Food Safety Management Systems | |||
| Food Safety Management Systems | 00:14:00 | ||
| Module 05: Food Safety Management Tools | |||
| Food Safety Management Tools | 00:23:00 | ||
| Module 06: Microbiology | |||
| Microbiology | 00:23:00 | ||
| Module 07: Contamination Hazards | |||
| Contamination Hazards | 00:17:00 | ||
| Module 08: Controlling Contamination | |||
| Controlling Contamination | 00:14:00 | ||
| Module 09: Bacterial Food Poisoning and Food-Borne Illness | |||
| Bacterial Food Poisoning and Food-Borne Illness | 00:19:00 | ||
| Module 10: Non-bacterial Food Poisoning | |||
| Non-bacterial Food Poisoning | 00:15:00 | ||
| Module 11: Personal Hygiene | |||
| Personal Hygiene | 00:18:00 | ||
| Module 12: Food and Temperature Control | |||
| Food and Temperature Control | 00:21:00 | ||
| Module 13: Checking, Verifying and Recording Temperature | |||
| Checking, Verifying and Recording Temperature | 00:19:00 | ||
| Module 14: Food Spoilage and Preservation | |||
| Food Spoilage and Preservation | 00:11:00 | ||
| Module 15: Food Premises and Equipment: The Design and Construction | |||
| Food Premises and Equipment: The Design and Construction | 00:24:00 | ||
| Module 16: Catering Equipment and Importance | |||
| Catering Equipment and Importance | 00:17:00 | ||
| Module 17: Waste Disposal, Cleaning and Disinfection | |||
| Waste Disposal, Cleaning and Disinfection | 00:26:00 | ||
| Module 18: Pest Management | |||
| Pest Management | 00:23:00 | ||
| Module 19: Food Safety Training for the Staff | |||
| Food Safety Training for the Staff | 00:20:00 | ||
| Module 20: Reopening and Adapting Your Food Business during COVID-19 | |||
| Reopening and Adapting Your Food Business during COVID-19 | 00:17:00 | ||
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