Level 3 Supervising Food Safety in Catering

What's included:

• Fully Online Recorded Class
• CPD Accredited
• Free certificate
• 24/7 access to the course for Lifetime
• Online support
• No hidden fees

Course Link : Level 3 Supervising Food Safety in Catering

Food safety is more than just clean kitchens and gloves—it’s about protecting lives, building trust, and complying with laws. This Level 3 Supervising Food Safety in Catering course is your all-in-one solution to mastering Food Safety in Catering, ensuring you meet global standards whether you manage a hotel, café, school canteen, or high-end restaurant.

With the rise of foodborne illness and increasing global scrutiny, knowing Food Safety in Catering isn’t optional—it’s essential. Designed for supervisors, managers, and food handlers, this training explores critical elements such as food hygiene, microbiology, hazard control, and legal compliance.

Whether you're starting a new role or upgrading your knowledge, this Food Safety in Catering course will empower you with actionable skills and recognised training to lead teams confidently and prevent food-related risks in real-life catering environments.

Learning Outcomes

• Understand food safety laws and regulations.
• Learn how to supervise food safety in catering.
• Recognize microbiological and contamination hazards.
• Master techniques for preventing foodborne illnesses.
• Develop effective food safety management systems.
• Maintain proper personal and workplace hygiene.
• Control food temperature for safety and quality.
• Identify and prevent food spoilage.
• Design and maintain food-safe premises and equipment.
• Implement waste disposal, cleaning, and pest management systems.
• Train staff in food safety practices.
• Adapt food businesses to meet post-COVID-19 requirements.

Disclaimer:

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

Detailed Course Curriculum

Module 01: Food Safety – An Introduction

Explore the principles and global importance of Food Safety in Catering, with an overview of hazards, risks, and preventative strategies.

Module 02: Supervision of Food Safety

Understand the responsibilities of supervisors and how to implement Food Safety in Catering protocols through team leadership.

Module 03: Food Safety Legislation

Learn key international Food Safety in Catering laws and how to ensure compliance in your food business.

Module 04: Food Safety Management System

Build and monitor a structured Food Safety in Catering management system, including HACCP principles.

Module 05: Food Safety Management Tools

Use checklists, audits, and digital tracking to support consistent Food Safety in Catering performance.

Module 06: Microbiology

Study foodborne pathogens and how microbial growth impacts Food Safety in Catering operations.

Module 07: Contamination Hazards

Identify biological, physical, chemical, and allergenic contaminants relevant to Food Safety in Catering.

Module 08: Controlling Contamination

Apply methods to minimise cross-contamination and food spoilage throughout the catering process.

Module 09: Food Poisoning (Bacterial) and Food-Borne Illness

Understand bacterial causes of illness and how to prevent outbreaks through proper Food Safety in Catering.

Module 10: Food Poisoning (Non-Bacterial)

Address parasites, viruses, and toxins and their impact on Food Safety in Catering.

Module 11: Personal Hygiene

Ensure staff follow hygiene best practices to maintain food integrity and safe handling procedures.

Module 12: Food and Temperature Control

Explore temperature danger zones, cooking, cooling, and storage in line with Food Safety in Catering guidelines.

Module 13: Checking, Verifying and Recording Temperature

Implement logging tools and records to maintain accurate temperature compliance.

Module 14: Food Spoilage and Preservation

Learn preservation methods and how to prevent spoilage and waste in food businesses.

Module 15: Food Premises and Equipment: The Design and Construction

Design kitchens and storage areas that support hygiene and efficient Food Safety in Catering.

Module 16: Waste Disposal, Cleaning and Disinfection

Discover effective cleaning schedules, disinfection protocols, and waste control strategies.

Module 17: Pest Management

Control pests in food environments using proactive and legal measures to protect food safety.

Module 18: Food Safety Training for the Staff

Design and deliver effective training plans to ensure ongoing Food Safety in Catering compliance.

Module 19: Reopening and Adapting Your Food Business During COVID-19

Stay up to date with pandemic-aware adaptations for safe catering and hospitality practices.