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Food Safety Level 3 3 day course This course aims to provide the necessary knowledge to equip supervisors in hygienic food production and preparation. The course will enable the delegate to play an active role in the management of food safety issues in the workplace. Delegates will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. This qualification is assessed through a 2 hour examination which is comprised of a 60-question multiple-choice test paper. Learning Outcomes Role of the supervisor in ensuring compliance with food safety legislation The application and monitoring of good hygiene practice How to implement food safety management procedures The role of the supervisor in staff training Introduction to Food Safety Microbiology Contamination Hazards and Control Food Poisoning and Food borne Disease Personal Hygiene Design of Food Premises and Equipment Cleaning and Disinfection Pest Control HACCP Control Measures Supervisory Management Food Safety Legislation and Enforcement Course Content Audience Training Considerations Certification Related Courses Course Content Understand the requirements for ensuring compliance with food safety legislation Identify the importance of implementing food safety management procedures Identify the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance Understand the application and monitoring of good personal hygiene practice, training and competency Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation Explain the requirements for induction and ongoing training of staff to ensure Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests Identify the process of implementing procedures for cleaning, disinfection and waste disposal Outline the actions that need to be taken with regards to pest control Target Audience This course is for those working in the food industry at supervisory level but can also include anyone who needs a good understanding of food hygiene for their work. Owners and managers in small to medium sized food businesses may also find that the intermediate course helpful to fulfil their legal obligations as a food business provides them with the knowledge to carry out their work more effectively. Training Considerations All delegates are required to produce a form of Photo ID to the trainer - e.g. a Driver's license or passport. Certification Upon completion of the final assessment, the delegates will receive a certificate from CIEH accredited body. The price of this is included in the course cost. Related Courses

Learning Outcomes

Role of the supervisor in ensuring compliance with food safety legislation

The application and monitoring of good hygiene practice

How to implement food safety management procedures

The role of the supervisor in staff training

Introduction to Food Safety

Microbiology

Contamination Hazards and Control

Food Poisoning and Food borne Disease

Personal Hygiene

Design of Food Premises and Equipment

Cleaning and Disinfection

Pest Control

HACCP

Control Measures

Supervisory Management

Food Safety Legislation and Enforcement

Course Content
Audience
Training Considerations
Certification
Related Courses

Course Content

Understand the requirements for ensuring compliance with food safety legislation
Identify the importance of implementing food safety management procedures
Identify the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance
Understand the application and monitoring of good personal hygiene practice, training and competency
Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation
Explain the requirements for induction and ongoing training of staff to ensure
Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests
Identify the process of implementing procedures for cleaning, disinfection and waste disposal
Outline the actions that need to be taken with regards to pest control

Target Audience

This course is for those working in the food industry at supervisory level but can also include anyone who needs a good understanding of food hygiene for their work. Owners and managers in small to medium sized food businesses may also find that the intermediate course helpful to fulfil their legal obligations as a food business provides them with the knowledge to carry out their work more effectively.

Training Considerations

All delegates are required to produce a form of Photo ID to the trainer - e.g. a Driver's license or passport.

Certification

Upon completion of the final assessment, the delegates will receive a certificate from CIEH accredited body. The price of this is included in the course cost.

Related Courses


Food Safety Level 3 3 day course This course aims to provide the necessary knowledge to equip supervisors in hygienic food production and preparation. The course will enable the delegate to play an active role in the management of food safety issues in the workplace. Delegates will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. This qualification is assessed through a 2 hour examination which is comprised of a 60-question multiple-choice test paper. Learning Outcomes: · Role of the supervisor in ensuring compliance with food safety legislation · The application and monitoring of good hygiene practice · How to implement food safety management procedures · The role of the supervisor in staff training · Introduction to Food Safety · Microbiology · Contamination Hazards and Control · Food Poisoning and Food borne Disease · Personal Hygiene · Design of Food Premises and Equipment · Cleaning and Disinfection · Pest Control · HACCP · Control Measures · Supervisory Management · Food Safety Legislation and Enforcement LEARNING OBJECTIVES · Understand the requirements for ensuring compliance with food safety legislation · Identify the importance of implementing food safety management procedures · Identify the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance · Understand the application and monitoring of good personal hygiene practice, training and competency · Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation · Explain the requirements for induction and ongoing training of staff to ensure · Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests · Identify the process of implementing procedures for cleaning, disinfection and waste disposal · Outline the actions that need to be taken with regards to pest control TARGET AUDIENCE This course is for those working in the food industry at supervisory level but can also include anyone who needs a good understanding of food hygiene for their work. Owners and managers in small to medium sized food businesses may also find that the intermediate course helpful to fulfil their legal obligations as a food business provides them with the knowledge to carry out their work more effectively. TRAINING CONSIDERATIONS All delegates are required to produce a form of Photo ID to the trainer - e.g. a Driver's license or passport. CERTIFICATION Upon completion of the final assessment, the delegates will receive a certificate from CIEH accredited body. The price of this is included in the course cost. RELATED COURSES

Food Safety Level 3
3 day course

This course aims to provide the necessary knowledge to equip supervisors in hygienic food production and preparation. The course will enable the delegate to play an active role in the management of food safety issues in the workplace. Delegates will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards.

This qualification is assessed through a 2 hour examination which is comprised of a 60-question multiple-choice test paper.

Learning Outcomes:

· Role of the supervisor in ensuring compliance with food safety legislation
· The application and monitoring of good hygiene practice
· How to implement food safety management procedures
· The role of the supervisor in staff training
· Introduction to Food Safety
· Microbiology
· Contamination Hazards and Control
· Food Poisoning and Food borne Disease
· Personal Hygiene
· Design of Food Premises and Equipment
· Cleaning and Disinfection
· Pest Control
· HACCP
· Control Measures
· Supervisory Management
· Food Safety Legislation and Enforcement

LEARNING OBJECTIVES
· Understand the requirements for ensuring compliance with food safety legislation
· Identify the importance of implementing food safety management procedures
· Identify the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance
· Understand the application and monitoring of good personal hygiene practice, training and competency
· Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation
· Explain the requirements for induction and ongoing training of staff to ensure
· Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests
· Identify the process of implementing procedures for cleaning, disinfection and waste disposal
· Outline the actions that need to be taken with regards to pest control

TARGET AUDIENCE
This course is for those working in the food industry at supervisory level but can also include anyone who needs a good understanding of food hygiene for their work.
Owners and managers in small to medium sized food businesses may also find that the intermediate course helpful to fulfil their legal obligations as a food business provides them with the knowledge to carry out their work more effectively.

TRAINING CONSIDERATIONS
All delegates are required to produce a form of Photo ID to the trainer - e.g. a Driver's license or passport.

CERTIFICATION
Upon completion of the final assessment, the delegates will receive a certificate from CIEH accredited body. The price of this is included in the course cost.

RELATED COURSES