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Level 3 Food Hygiene & Safety (Supervisor)

£70.00 +VAT

Quantity Price Per Learner
1 - 9 £70.00
10 - 19 £67.00
20 - 49 £65.00
50+ £63.00


SKU: EFH002 Category: Product ID: 4416

Description

The Level 3 Food Hygiene and Safety Supervisors course is aimed towards business owners, supervisors and managers as it involves the management of a food business as well as guidelines on how to prepare, handle and cook food safely. It is also targeted towards food handlers who have completed Level Two Food Hygiene and Safety and would like further their education.

Occupations which fall under this category are:

  • Nursery Manager
  • Head cook
  • Business owner
  • Head chef
  • Any food handler that has completed the Level 2 Food Hygiene & Safety course and would like to upskill

Our accreditation?

This Level 3 Food Hygiene & Safety for the Supervisor course is structured clearly with vital information featured, candidates are able to move swiftly and easily through the course. Written course content accompanied by visual imagery means candidates are able to learn at their own pace to ensure they fully understand the material prior to the examination. Our course adheres to all current legislation and has been approved by the appropriate governing bodies which includes being accredited by The CPD Group, endorsed by Transcend who are an OFQUAL regulated awarding body, we are members of RoSPA (The Royal Society for the Prevention of Accidents) and our course is accepted by The Environmental Health Authority.

How long does the course take to complete take to complete?

The course takes roughly 2 – 4 hours to complete. At the end of each main section, of which there are seven, the candidate will have the opportunity to be able to answer a series of summary questions aimed to allow learners to consolidate their knowledge. This is good practice for the examination which the candidate will complete at the end of the Level 3 Food Hygiene training course. The examination consists of 25 multiple choice questions which cover each of the seven sections. In order to pass the course, the candidate must score at least 21/25. If the candidate scores 20 points or less, they must repeat the course and examination until they score sufficiently. Retakes of the examination are limitless with no extra costs; candidates can try as many times as is necessary.

Need more information or looking to buy 100+?

If you are still unsure as to whether you have bought the right course for yourself, if you need a large order of Level 3 Food Hygiene & Safety (Supervisor) courses or for any more information, then please visit our contact page on https://essentialfoodhygiene.co.uk/contact-us/ for all the ways in which you can get in touch. Otherwise visit any of our social media channels on Twitter, Facebook and Instagram for any up to date information and deals that we may be offering.

For all of our accreditation queries please visit https://cpduk.co.uk/directory/profile/essential-food-hygiene-ltd to find out more.

 

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Additional information

Syllabus

The course is as follows:

Section One: Expectations and Obligations

1a. Expectations of an Employee: The candidate will understand what legislation effects food handler in the food industry and the implications of them not acting in congruence with the law.

1b. Expectations of a Supervisor: The candidate will understand what the role of a supervisor entails and their range of responsibilities as a supervisor. They will understand the precedent that they as supervisor will need to set and determine this through a knowledge of leadership styles and be able to foster a team atmosphere, as well as demonstrating an appreciation for staff’s differing learning styles. The candidate will understand the term Due Dilligence and how to ensure they behave appropriately in correspondence. The candidate will understand what legislation effects them in the food industry and the implications of not acting in congruence with the law. They will understand their legal obligations in comparison to those of a food handler. The candidate will understand the necessity to train, and update the training of, staff, as well as the consequences of insufficient training, and understand the need to keep training records in order to uphold a Due Diligence defence. The candidate will demonstrate an understanding of what provision is needed for a working shift. The candidate will be well versed in the terms HACCP, Food Safety Management System, Hazard Analysis and explain the role of these terms in the effort to maintain food safety. They will be able to describe what a FSM System looks like and be able to determine critical control points, critical limits and corrective actions whilst understanding how to monitor an implemented FSM System. They will be able to determine the effectiveness of an FSM System day-today and understand what tasks will be included in the system such as opening and closing checks, temperature checks, daily diary and associated documentation. The candidate will understand the documentation required by an FSM System in line with HACCP principles. The candidate will understand the necessity of a COSHH policy and understand that they must adhere to COSHH standards.

1c. Ethics and Environment: The candidate will understand their position within an environmentally conscious climate and know what their environmental responsibilities are which effect the food industry. They will understand their individual ethic responsibility as well being able to define ethical, organisational and environmental policies. They will learn the terms ethics, environment, sustainability and corporate responsibility in the context of the food production/food service industry. The sacristy of food will also be a concern of the supervisor and they will understand what resources are needed in order to uphold the demands of food production in the long term.

1d. How to provide adequate premises: The candidate will understand the threats in food production. They will understand their legal obligation in providing adequate premises and equipment to prepare food.

1e. Working with external bodies: The candidate will understand their role within an Environmental Health inspection. The candidate will understand the powers that the Environmental Health have and how they can enforce certain processes upon businesses to ensure food safety. The candidate will understand the process of an Environmental Health investigation and their role in it, following an improvement notice.

Section Two: Microbiological Hazards

2a. About Microbiological Hazards: The candidate will understand the term and consequence of food entering the danger zone and how to avoid it. The candidate will understand intrinsic and extrinsic factors in food. The candidate will understand the concept of bacterial toxins and spore production. The candidate will understand the process of Binary Fission and how this makes bacteria dangerous. The candidate will understand what conditions are necessary for bacteria to thrive and multiply. Define terms used in supervising food production including food hygiene, food poisoning, food-borne illness. The candidate will understand the term cross contamination and how to prohibit it with specific actions.

2b. About Spoilage Bacteria: The candidate will understand the term and process of decay and organisms that have a role in the life cycle of food. The candidate will understand how reducing spoilage will affect business profitability.

2c. Preventing the effects of Spoilage Bacteria: The candidate will understand how to safely control food and prevent any spoilage or contamination. The candidate will understand how to prevent food spoilage. The candidate will understand methods of food preservation in line with the law.

2d. About Pathogenic Bacteria: The candidate will learn the characteristics of pathogenic bacteria and how they can be harmful and what foods are high-risk and low-risk.

2e. Preventing the effects of Pathogenic Bacteria: The candidate will learn how to prevent pathogenic bacteria from becoming dangerous.

Section Three: Food Poisoning

3a. Causes of Food Poisoning: The candidate will understand food poisoning threats in a logistic manner. The candidate will have a knowledge of various specific food-poisoning pathogenic bacteria, foodborne diseases, viruses and non-bacterial sources.

3b. Symptoms of Food Poisoning: The candidate will understand the symptoms of food poisoning. The candidate will understand the term food poisoning and who is at risk.

3c. Preventing the effects of Microbiological Hazards: The candidate will learn about conditions which make microbiological hazards dangerous, the terms high-risk and low-risk foods (with the ability to provide examples) how to control the danger level of microbiological hazards through various means including practical measures and the importance of reporting any potential hazards that they find in the workplace.

Section Four: Contaminating Hazards

4a. About Physical Hazards: The candidate will learn common sources of physical contamination.

4b. Preventing Physical Hazards: The candidate will learn prevention techniques regarding physical hazards.

4c. About Chemical Hazards: The candidate will learn the common sources of chemical contamination.

4d. Preventing Chemical Hazards: The candidate will learn how to prevent chemical contamination.

Section Five: Allergens

5a. About Allergenic Hazards: The candidate will have a knowledge of the 14 named allergens and what the risks are associated with them.

5b. Effects of Allergenic Hazards: The candidate will learn how to identify the symptoms of anaphylaxis.

5c. Prevention of Allergenic Hazards: The candidate will understand how to control the threat of allergens.

5d. Responding to an Allergic Reaction: The candidate will learn what steps to take if an allergic reaction occurs and what the potential consequences of failing to act in the event of an allergy attack are.

Section Six: Personal Responsibilities

6a. Hand Hygiene: The candidate will understand the appropriate method for handwashing. The candidate will understand the necessity of handwashing facilities.

6b. Hair Hygiene: The candidate will understand the necessity of proper hair hygiene.

6c. Protective Clothing: the candidate will have a knowledge of the beneficial use of protective clothing and the need for changing facilities.

6d. Habits and Manners: The candidate will understand the consequence of bad hygiene.

6e. Visitor Hygiene: The candidate will understand the need for visitors to adhere to hygiene policies.

6f. Reporting Illness: The candidate will understand the vital need for staff to report illness to them, and for them to act appropriately in response.

Section Seven: Creating and Maintaining a Clean and Safe Workplace

7a. Food Storage and Organisation: The candidate will understand how to appropriately store food. Explain the problematic position of FSA guidance in relation to chiller (fridge). The candidate will have a knowledge of proper kitchen organisation. Describe effective recording and labelling procedures for the safe receipt and storage of food including the need to rotate stock.

7b. About Cleaning: The candidate will understand their legal requirement to have an effective, systematic cleaning policy. The candidate will have a scientific knowledge of cleaning and disinfection. The candidate will understand the need to have a verified cleaning policy.

7c. How to Clean: The candidate will understand the uses and threat of cleaning chemicals.

7d. Waste: The candidate will understand the need for proper waste management.

7e. About Pests: The candidate will have an understanding of a range of pests and the threat they pose.

7f. Preventing Pests: The candidate will understand how to deter pests.