Level 3 Supervising Food Safety in Catering Online Training

The Level 3 Supervising Food Safety in Catering Online Training provides an advanced understanding of food safety management, food hygiene practices, food contamination hazards, food poisoning prevention, food safety legislation, pest management, cleaning and disinfection, waste disposal, and temperature control in catering environments. Designed for supervisors, managers, and team leaders in the catering and hospitality industry, this course ensures learners gain the skills to monitor and implement food safety systems effectively.

Through 19 comprehensive modules, participants will develop expertise in microbiology, food spoilage, preservation methods, food premises design, staff food safety training, HACCP systems, contamination control, and COVID-19 adaptations for catering businesses. The training equips learners with the essential knowledge to meet global food safety standards, protect public health, and maintain legal compliance.

Learning Outcomes

By the end of this course, learners will be able to:

• Demonstrate knowledge of food safety principles in catering supervision.
• Identify food safety hazards and apply contamination control strategies.
• Interpret food safety legislation relevant to catering and hospitality.
• Implement food safety management systems including HACCP principles.
• Monitor food hygiene standards through supervision and effective leadership.
• Evaluate food safety procedures for compliance and continual improvement.

Course Link : Level 3 Supervising Food Safety in Catering Online Training

Course Curriculum

Module 01: Food Safety – An Introduction
Module 02: Supervision of Food Safety
Module 03: Food Safety Legislation
Module 04: Food Safety Management System
Module 05: Food Safety Management Tools
Module 06: Microbiology
Module 07: Contamination Hazards
Module 08: Controlling Contamination
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Module 10: Food Poisoning (Non-Bacterial)
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: Waste Disposal, Cleaning and Disinfection
Module 17: Pest Management
Module 18: Food Safety Training for the Staff
Module 19: Reopening and Adapting Your Food Business During COVID-19

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.