Supervising Food Safety Level 3

Course Description

This is a comprehensive course that starts with basic definitions of keywords, then follows a logical path through other topics, including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.
There’s a wide range of topics because maintaining food safety and food hygiene is vital if you’re to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and your company’s reputation.

The course agenda includes:

• Introduction to Food Safety
• Food Poisoning, Spoilage & Preservation
• Microbiology
• Microbiological Hazards & Controls
• Chemical Hazards, Controls & Prevention
• Allergen Hazards & Controls
• Physical Hazards & Controls
• Personal Hygiene
• Design and Use of Food Premises and Equipment
• Cleaning & Disinfection
• Pests & Pest Management
• HACCP & FSMS
• Implementation of HACCP
• 7 Principles of Hazard Control
• Food Safety Legislation & Enforcement
• Final Test