Rated Excellent
on major review sites
Supervisors, managers, and business owners in the food industry will benefit from this Level 3 Food Hygiene training. It highlights essential food safety areas, identifies problems, and provides solutions to ensure good practices in the food safety management system.
Course providerHurak Learning
Rated Excellent
on major review sites
This online Level 3 Food Safety and Hygiene course for supervisors covers levels 1 and 2 food safety and hygiene, the basics of HACCP and the additional training required for level 3 certification. As a manager, supervisor, or business owner, you have an ethical and legal obligation to maintain high food safety standards to protect your customers, employees, and company.
Food contamination can occur in various ways, so you must ensure that everyone in your company plays a part in preventing and minimising the risks. Managers, supervisors, and employers must grasp the relevant training required for all workers, whether for new starts or to meet ongoing training needs because food handlers are obliged to receive relevant training suited for their position.
We go over your legal responsibilities, the role of enforcement officers, implementing a food safety management system, record keeping, pest control, waste management, workplace design, and managing staff training, in addition to the basics like chemical food poisoning, cleaning, and all types of food handling.
This Level 3 Food Safety course is planned so that you act in accordance with European Union Regulation 852 of 2004, which mandates that food handlers be appropriately trained in food hygiene and that you be able to train or supervise others in the industry. According to UK food safety regulations, if you work as a supervisor in the hospitality or service industry, you must follow all current food and hygiene requirements. The material of this course was created in compliance with the Environmental Health Officer's requirements.
Food businesses cannot:
Cause food to be hazardous to one's health.
Sell food that is not what the consumer is entitled to expect in terms of content or quality.
Describe or present food dishonestly or misleadingly.
The 2013 Regulations establish strict guidelines for controlling and managing necessary food safety steps:
The condition of the buildings and equipment
Food temperature management in the preparation, storage, and serving
Food handling procedures that are sanitary
Food handlers' hygiene
Disposal of waste
This food hygiene course is Continuing Professional Development (CPD) approved and meets the UK's obligatory food handler training requirement. Being CPD recognised indicates that training programmes for educators and exceptional education professionals receive high-quality training to help them grow their skills and talents. Richard Sprenger, a well-known food safety expert and author, wrote this course.
Food poisoning is a significant health concern for the public in the United Kingdom, with an estimated 2.4 million cases of food borne illness annually. This implies that if you own or work for a food company, you must ensure that all the food you make and serve is safe to eat and free of harmful substances.
This training gives a recognised Level 3 Food Hygiene and Safety certificate.
Learn about food safety and the importance of giving priority to practices critical to food safety, the responsibilities of food handlers, types of food safety hazards and the costs of poor food safety as well as the benefits of good food safety practices.
Learn about the different types of bacteria, sources of bacteria, requirements for bacterial multiplication, controlling and destroying food poisoning bacteria, types of food at risk from pathogens and food spoilage.
Learn about the types and sources of contamination hazards, how it spreads and ways to avoid contamination. Also learn about the difference between physical hazards, chemical hazards, allergenic hazards and ways to control these.
Learn about the causes of food poisoning, its symptoms and the ways through which to break the chain of food poisoning.
Learn what facilities are required to wash hands and when it is important to wash hands. Also, learn how to maintain personal hygiene in case of open wounds and skin complaints and how to report any illness that may lead to food contamination.
Learn what facilities are required to wash hands and when it is important to wash hands. Also, learn what to do in case of open wounds and skin complaints and how to report any illness that may lead to food contamination.
Learn the legal requirements about food premise design and the characteristics of a well-designed food premise, including its surfaces, facilities and food preparation equipment. Also learn about the importance of cleaning and disinfection, the surfaces which should be cleaned, disinfected or sanitised and ways of storing and disposing of waste.
Effective measures that need to be taken to prevent pests from becoming a menace. Learn the importance of cleaning and disinfection, which surfaces should be cleaned, disinfected or sanitised and how to store and dispose of waste.
Learn about common food pests, the signs of pest infestation and the role a food handler can play in controlling pests.
Learn about food safety management systems and how to handle food safely during storage, transportation, preparation and serving by implementing control measures.
Learn the law relating to temperature ranges and control charts for refrigerating, loading, delivering, unloading, cooking, reheating and serving food.
Learn what a supervisor is, what is his role in ensuring food safety, and the standards, policies and legislation that he is required to follow.
Learn about food safety legislation, how it is enforced, penalties for breaking the law and due diligence that is required to ensure food safety.
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