Level 3 Supervising Food Safety in Catering

Course Curriculum

Module 1: Introduction to Food Hygiene

Explore the foundations of food hygiene and safety, understanding its significance in the catering and hospitality sector.

Module 2: Origin and Nature of Food Risk

Uncover the sources of food risks and learn how to identify and mitigate potential hazards in a professional setting.

Module 3: Technologies and Food Safety

Delve into the role of technology in maintaining food safety, and discover how to harness modern innovations to ensure high standards.

Module 4: Preservation of Fruits and Vegetables

Master the techniques for preserving fruits and vegetables, ensuring optimal quality and safety in your culinary creations.

Module 5: Establishing Food Safety Management System (FSMS) in a Company

Learn how to create and implement an effective FSMS, ensuring your workplace remains compliant with the Food Safety Act 1990.

Module 6: Hazard Analysis and Critical Control Point System (HACCP)

Develop your understanding of HACCP principles and their application in catering and hospitality environments.

Module 7: Management of Chemical Contaminants

Gain knowledge about managing chemical contaminants in food products, ensuring the safety and wellbeing of your customers.

Module 8: Sustainability and Food Production

Explore the principles of sustainable food production and learn how to incorporate these practices into your catering business.

Module 9: Food Safety - An Introduction

Dive deeper into the essential concepts of food safety, ensuring a comprehensive understanding of its importance in the industry.

Module 10: Food Safety Challenges in the Global Supply Chain

Learn how to navigate food safety challenges in the complex global supply chain, maintaining high standards at every stage.

Module 11: Recognising Food Safety Hazards

Develop the skills to recognize potential food safety hazards, ensuring swift action can be taken to prevent issues.

Module 12: Designing Safety into a Food Product

Discover how to design food products with safety in mind, minimizing risks and ensuring customer satisfaction.

Module 13: Designing a Safe Food Process

Learn how to create safe food processes, ensuring the highest standards of food safety and hygiene in your operations.

Module 14: Maintaining and Improving a Food Safety Programme

Master the techniques for maintaining and improving food safety programs, ensuring continuous compliance and improvement.

Module 15: Food Safety in Foodservice Operations

Explore best practices for ensuring food safety in foodservice operations, maintaining a healthy and safe environment for staff and customers.

Module 16: Personal Hygiene

Understand the importance of personal hygiene in food safety, and learn how to maintain impeccable standards in the workplace.

Accreditation of Level 3 Supervising Food Safety in Catering

This Level 3 Supervising Food Safety in Catering Course is CPD IQ Accredited, ensuring a high-quality course content that is recognised and approved in the UK.

Certification

Upon completion of Level 3 Supervising Food Safety in Catering course, you will receive a free PDF certificate to showcase your achievement.