Level 3 Supervising Food Safety in Catering - Online Course

Course Curriculum

• Module 01: Food Safety – Introduction
• Module 02: Supervision of Food Safety
• Module 03: Food Safety Legislation
• Module 04: Food Safety Management Systems
• Module 05: Food Safety Management Tools
• Module 06: Microbiology
• Module 07: Contamination Hazards
• Module 08: Controlling Contamination
• Module 09: Bacterial Food Poisoning and Food-Borne Illness
• Module 10: Non-bacterial Food Poisoning
• Module 11: Personal Hygiene
• Module 12: Food and Temperature Control
• Module 13: Checking, Verifying and Recording Temperature
• Module 14: Food Spoilage and Preservation
• Module 15: Food Premises and Equipment: The Design and Construction
• Module 16: Catering Equipment and Importance
• Module 17: Waste Disposal, Cleaning and Disinfection
• Module 18: Pest Management
• Module 19: Food Safety Training for the Staff
• Module 20: Reopening and Adapting Your Food Business during COVID-19

(See full curriculum)