Food safety and hygiene – level 3
This course is for managers and supervisors responsible for food safety in workplaces that handle or produce food.
This course is for managers and supervisors responsible for food safety in workplaces that handle or produce food. It aims to help you to improve your understanding of how to manage risks and ensure food safety, including controlling temperatures and making sure that your staff follows hygiene rules by maintaining a clean environment. It will also guide you in putting proper systems in place so that you can carry out necessary operations safely and legally.
- Identify the clear responsibilities of a supervisor in the food industry
- Explain proactive measurements, procedures and required documentation for due diligence
- Recognise different types of food hazards and contamination and know how to prevent them
- Outline legal requirements and critical temperatures for cooking, cooling, reheating and holding
- Explain the purpose and importance of a Hazard Analysis and Critical Control Point (HACCP) system
- Describe effective methods and your responsibilities for monitoring staff hygienic practices
- Your role as a supervisor
- Due diligence in food safety
- Managing hazards
- Controlling temperatures
- HACCP
- Monitoring hygiene for supervisors
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£35.00 Excl. VAT
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