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