Food Safety for Catering Level 3

Description

This course includes the option to play audio at no extra cost! All about this course This Food Hygiene Level 3 course covers the role of managers and supervisors in food safety. The course will help to show you have an understanding on how to maintain food safety and set high standards in food businesses. In this course we will look at why food safety is so important and the consequences of not following food safety properly. The types of contamination and the ways to reduce the risks in a food environment is also covered as well as legal requirements for training and what the supervisor’s role is in training. HACCP systems are also explained in detail. Before starting this course you should have completed the Level 2 Food Hygiene for Catering qualification . You will earn 5 CPD points on completion of the course. This course will take around 5 hours to complete and the certificate will last for two years. Institute of Hospitality approved This course has been independently reviewed and accredited by the Institute of Hospitality. The IoH is the world’s largest body for people working in hospitality professions and globally recognised as a mark of quality. As an Institute of Hospitality accredited course, you can be sure that the materials covered are detailed and highly useful for anyone working in the hospitality and leisure industries. Fully CPD registered Completed online with instant downloadable certificate Fully printed certificate posted next day Covers all required legislation and practices Complete the online multiple choice assessment as many times as you need to pass Units covered Unit 1 – The need for food safety supervisors – In our first unit we will be looking at what the role of the supervisor is, as well as why food hygiene is so important. Unit 2 – Contaminated hazards – In this unit we will be covering the types of contamination and the hazards, as well as exploring the best ways to reduce risks of hazards. Unit 3 -Micro-organisms and viruses – This unit will explore microorganisms, as well as the responsibilities of supervisors. Unit 4 – Cleaning and waste – This unit will look at the benefits of cleaning, why cleaning schedules are important and what Clean in Place (CIP) is. Unit 5 – Pest management – This unit will look at the most common pests, how to reduce the risks of a pest infestation and what to do in the event pests are found near food preparation areas. Unit 6 – Food premises – In this unit we will look at how a food premise should be planned out and what equipment should be tested. Unit 7 – Supervising food safety – In this unit we will look in more detail about what the supervisor’s responsibilities are and the essential skills they must have. Unit 8 – Training – This unit will look at what the legal requirements are for training and the benefits of staff training. Unit 9 – Safety management – In our final unit we will look at the food safety management systems and what the supervisors role is in implementing these.