Supervising Food Safety Level 3 Course

Description

Course details

Supervising Food Safety Level 3 Online Training Overview

This course module will give learners an overview of food safety and legislation, microbiological hazards, preventing contamination, food safety management systems, and the supervisor’s role in food safety.

Duration: 3 Hours     CPD Points: 3

Course Update:
This course was last updated on 2nd July 2023

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What You will learn

Supervising Food Safety Level 3 Course Learning Objectives

At the end of this course, the learner will be able to: 

• Define terms related to food safety
• Describe the economic impact of poor food safety practices
• Identify those most at-risk for food-borne illness
• Describe current food safety legislation

Lessons

Course Content

Unit 1
Unit 2
Unit 3
Unit 1

• Module 1 Introduction
• What is Food Safety?
• Ready to Eat Raw Foods
• Standards of Hygiene
• Types of Legislation
• Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs
• Regulation (EC) No. 852/2004 – Annex II – Chapter 1, General Hygiene Requirements
• Regulation (EC) No. 852/2004 – Annex II – Chapter 2, Specific Requirements in Rooms where Foodstuffs are Prepared, Treated or Processed
• Regulation (EC) No. 852/2004 – Annex II – Chapter 3 & 4
• Regulation (EC) No. 852/2004 – Annex II – Chapter 5 & 6
• Regulation (EC) No. 852/2004 – Annex II – Chapter 7 & 8
• Regulation (EC) No. 852/2004 – Annex II – Chapter 9 & 10
• Regulation (EC) No. 852/2004 – Annex II – Chapter 11 & 12
• The Food Hygiene Regulation 2006 – Regulation 852/2004
• Schedule 4 – Temperature Control Requirements
• The Food Safety Act 1990
• National Guides to Good Hygiene Practice
• The Food Labelling Regulations 1996
• The Enforcement of Food Safety Legislation in the United Kingdom
• Inspections of Food Premises by Authorized Officers
• Frequency of Inspections
• Action Taken as a Result of an Inspection
• The Defense of ‘Due Diligence’
• The Role of the Food Standard Agency
• Supervising Food Safety Level 3 – Module 2

Unit 2

• Module 2 Introduction
• Microbiology
• Commensals
• Bacterial Multiplication
• Nutrients, Moisture, Acidity & Alkalinity (pH)
• Temperature
• Presence/Absence of Oxygen
• Toxin Production
• Spore Formation
• Destruction of Bacteria
• Mould
• Yeasts
• Viruses & Protozoa
• Physical Hazards
• Chemical Hazards
• Allergen Hazards
• Common Allergens
• Vehicles and Routes of Bacterial Contamination
• Sources, Vehicles, and Routes of Contamination
• Food Poisoning
• Food Poisoning Bacteria
• General Control Measures for Food Poisoning Organisms
• Chemical Food Poisoning
• Metallic Food Poisoning
• Poisonous Plants & Fish
• Food-borne Diseases
• Viral Gastroenteritis
• Typhoid and Paratyphoid Fever
• Bacillary Dysentery & Campylobacter Enteritis
• Listeriosis & Escherichia Coli 0157
• Hepatitis A
• Parasites
• Supervising Food Safety Level 3 – Module 3

Unit 3

• Module 3 Introduction
• Food Contamination and Prevention
• Microbiological Contamination
• Controlling for Physical Hazards
• Notices
• Foreign Body Detection and Removal in Food Manufacturing
• Control of Allergenic Hazards
• Stock Rotation
• Food Safety Management
• Advantages of HACCP
• Principles of HACCP
• Prerequisite Programmes for HACCP – PRP’s
• The Logic Sequence for the Implementation of the HACCP Principles
• Critical Control Points (CCP’s)
• Monitoring (checking) if control measures at each CCP
• Organoleptic Assessment of Food
• Bacteriological Monitoring
• Monitoring of Food Handlers
• Establish Corrective Actions (Codex Principle 5)
• Establish documentation and record-keeping (Codex Principle 7)
• The HACCP Plan
• Safer Food Better Business (SFBB)
• CookSafe Food Safety Assurance System
• The Supervisor’s Role
• Hygiene Standards
• Food Safety Policies
• Food Safety Policy Flow Chart
• Communication and Motivation
• The Investigation of Food Poisoning Outbreaks
• The Role of the Environmental Health Practitioner/Officer
• The Role of the Supervisor
• The Role of the Consultant in Communicable Disease Control (CCDC)
• Quality Assurance
• Quality Control
• The Inspection/Audit of Food Premises
• Purpose of the Inspection/Audit
• Stages in the Inspection
• Inspection by an Authorized Officer
• Staff Training
• Induction Training
• Refresher Training
• The Legal Requirement for Training
• Training Programmes and Records
• Verification of Effective Training

On successful completion of the quiz, you will be awarded a CPD accredited Supervising food safety free course certificate.

Who is this for?

Who is this Supervising Food Safety Level 3 training for?

This online course has been written at an introductory level 1 for all levels that fit the criteria to take training as part of their role. This includes

• Refresher training
• Inductions
• Awareness
• Knowledge enhancement

It is suitable for the following:

• Restaurants
• Canteens
• Hotels
• Cafes and coffee shops
• Sandwich Shops
• Supermarkets 
• Convenience Stores
• Bakeries
• Butchers
• Delicatessens
• Market Stalls
• Food Vans
• Takeaway Outlets
• Online Food Retailers

Supervising Food Safety Level 3 FAQ

Supervising Food Safety Level 3 Frequently Asked Questions

When will I receive my Supervising Food Safety Level 3 course?

Your course is instantly allocated to you upon completion of your purchase.

Is the Supervising Food Safety Level 3 course CPD accredited?

Yes, the Supervising Food Safety Level 3 course has been assessed and awarded a CPD accreditation by the CPD standards office.

Do I receive a Supervising Food Safety Level 3 certificate

Upon successful completion of the quiz at the end of the course, you will be instantly awarded a CPD accredited Supervising Food Safety Level 3 course certificate to download or print at home for free. We also have an option for you to request a hard copy of the certificate sent to your home or work address.

Can I retake the Supervising Food Safety Level 3 course to improve my grade?

Yes, the Supervising Food Safety Level 3 course comes complete with unlimited exam retakes

Is this Supervising Food Safety Level 3 course ideal for refresher training, induction or to improve your knowledge?

Yes, the Supervising Food Safety Level 3 course will aid refresher training. It will give evidence of an understanding for staff induction. It will evidence awareness and improve your knowledge aiding your current skillset. A certificate is awarded upon completion.

Can I purchase this Supervising Food Safety Level 3 course for other persons than myself?

We offer a complimentary learner management system to view the learner’s course progress, view quiz results and certification. We also offer a dedicated compliance matrix to aid with audits and inspections.