Description

Dive deep into the multifaceted world of food safety with our 'Supervising Food Safety in Catering Level 3' course. Journey through crucial topics, from the basics of food safety to navigating the challenges of running a food business during COVID-19. Our comprehensive modules touch on pertinent issues such as microbiology, contamination control, and the intricacies of food safety legislation. Whether you're a budding chef or an entrepreneur in the catering sector, mastering these areas will enhance your expertise, ensuring that every dish not only tantalises the taste buds but is also served with the utmost safety.

Learning Outcomes

Understand the fundamentals of food safety and its significance in catering.

Grasp the essentials of food safety legislation and management systems.

Recognise and manage potential contamination hazards and their controls.

Implement effective personal hygiene practices and temperature controls in food preparation.

Strategically design food premises and manage waste, ensuring optimal safety and hygiene.

Why buy this Supervising Food Safety in Catering Level 3 course?

Unlimited access to the course for forever

Digital Certificate, Transcript, student ID all included in the price

Absolutely no hidden fees

Directly receive CPD accredited qualifications after course completion

Receive one to one assistance on every weekday from professionals

Immediately receive the PDF certificate after passing

Receive the original copies of your certificate and transcript on the next working day

Easily learn the skills and knowledge from the comfort of your home

Certification

After studying the course materials of the Supervising Food Safety in Catering Level 3 there will be a written assignment test which you can take either during or at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.

Who is this Supervising Food Safety in Catering Level 3 course for?

Aspiring chefs eager to uphold the highest safety standards in their culinary creations.

Entrepreneurs aiming to launch or manage successful catering businesses.

Managers in the food industry seeking to enhance their knowledge of safety regulations.

Staff in catering establishments striving for continuous professional development.

Individuals curious about food safety and its impact on public health.

Prerequisites

This Supervising Food Safety in Catering Level 3 does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Supervising Food Safety in Catering Level 3 was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.

Career path

Chef - £20,000 - £35,000 annually

Catering Manager - £25,000 - £40,000 annually

Food Safety Auditor - £30,000 - £50,000 annually

Restaurant Owner - Earnings vary based on success, typically £30,000 - £100,000+ annually

Food Safety Officer - £28,000 - £45,000 annually

Hygiene Manager - £27,000 - £42,000 annually

Course Curriculum

Module 01: Food Safety - An Introduction
	Food Safety - Introduction	00:30:00
Module 02: Supervision of Food Safety
	Supervision of Food Safety	00:37:00
Module 03: Food Safety Legislation
	Food Safety Legislation	00:34:00
Module 04: Food Safety Management System
	Food Safety Management Systems	00:44:00
Module 05: Food Safety Management Tools
	Food Safety Management Tools	00:30:00
Module 06: Microbiology
	Microbiology	00:28:00
Module 07: Contamination Hazards
	Contamination Hazards	00:28:00
Module 08: Controlling Contamination
	Controlling Contamination	00:39:00
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
	Bacterial Food Poisoning and Food-Borne Illness	00:32:00
Module 10: Food Poisoning (Non-Bacterial)
	Non-bacterial Food Poisoning	00:32:00
Module 11: Personal Hygiene
	Personal Hygiene	00:30:00
Module 12: Food and Temperature Control
	Food and Temperature Control	00:34:00
Module 13: Checking, Verifying and Recording Temperature
	Checking, Verifying and Recording Temperature	00:25:00
Module 14: Food Spoilage and Preservation
	Food Spoilage and Preservation	00:38:00
Module 15: Food Premises and Equipment: The Design and Construction
	Food Premises and Equipment The Design and Construction	00:35:00
Module 16: Waste Disposal, Cleaning and Disinfection
	Waste Disposal, Cleaning and Disinfection	00:35:00
Module 17: Pest Management
	Pest Management	00:29:00
Module 18: Food Safety Training for the Staff
	Food Safety Training for the Staff	00:29:00
Module 19: Reopening and Adapting Your Food Business During COVID-19
	Reopening and Adapting Your Food Business During COVID-19	00:11:00

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Supervising Food Safety in Catering Level 3

By Studyhub UK

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