If you work in a supervisory capacity in hospitality, catering, retail or manufacturing then you have to be aware of your food safety responsibilities. As the Food Safety chain consists of very strong links, any food poisoning is the result of the integrity of the chain being compromised at one or more of the chain links. The link breakage is usually due to poor communication and not implementing a strict food hygiene regime.

These awards ensure that staff working in a supervisory position are given the knowledge of the relevant food safety legislation and the optimum way to communicate this law to staff responsible for food handling. The links, therefore, remain unbroken.

Achieving optimum food safety standards in all food businesses can only be achieved if the supervisor can lead by example and motivate food handlers to become competent at their job. The supervisor has to have the ability of supervision, training and motivation, which are an integral part of The Level 3 Award in Supervising Food Safety in Catering Course.

This course is aimed at people already working at a supervising level or who wants to work up to that level. Knowledge of food safety to level 2 would be advantageous but is not necessary.

The course consists of 13 units or lessons. They are:

An Introduction to Food Safety

Microbiology

Food Contamination and Control

Food Poisoning

Foodborne Diseases

Personal Hygiene

Food Storage and Temperature Control

Food Spoilage and Preservation Techniques

Design and Construction of Food Premises, Kitchens and Equipment

Cleaning and Disinfection

Integrated Pest Management

Supervisory Management

Food Safety Legislation

The main course aim is to improve the supervisory and food safety skills of learners with specific outcomes as follows:

Improve the hygiene standards and food safety of their workplace.

Reduce the risk of food poisoning and food complaints from customers.

Identify hazards, implement controls, monitor and take corrective action.

Understand and implement food safety legislation in their area of operation.

The Learning Outcomes from each of the units are:

An Introduction to Food Safety

Define food hygiene, safe food and food poisoning.

State the economic impact of good and poor food safety practices on businesses, employees and customers

List the groups of people who are more susceptible to food poisoning and food-borne illness.

Microbiology

Describe the process of binary fission and list the factors influencing bacterial reproduction.

State the function of bacterial spores, the risks that they pose and the controls required to reduce the risk.

Name the food safety hazards caused by toxins produced by food poisoning bacteria.

Food Contamination and Control

Identify the sources, level of incidence, onset times and symptoms for the most common food poisoning bacteria and food-borne illnesses.

State the causes of food contamination.

Give the sources, vehicles and routes of contamination.

Explain the terms, and give examples of physical, microbiological, chemical and allergenic contaminants and explain the meaning of cross-contamination.

Food Poisoning

Identify the sources, food vehicles, incubation periods, symptoms and controls of the most common food poisoning organisms.

Understand the role of management and Environmental Health Practitioners in food poisoning outbreak investigation.

State the different types of chemicals, metals, poisonous plants and fish that can give rise to more chronic diseases or disorders.

Foodborne Diseases

Identify how many micro-organisms are required to cause foodborne disease.

State why multiplication of bacteria in food is not essential.

Name which bacteria is the most common cause of diarrhoea in the United Kingdom.

Know which bacteria will grow significantly in a refrigerator to cause problems.

Personal Hygiene

Explain the importance of personal hygiene, responsibilities of food handlers and how hygienic standards can be regularly monitored.

State why suspected cases of people suffering from food poisoning or food-borne disease should be excluded from handling food.

Food Storage and Temperature Control

Give the temperatures needed to control bacterial and enzyme activity in food.

Describe safe methods of monitoring and recording food temperatures.

Describe the temperature controls required for deliveries, storage, cooking, reheating, holding and cooling of food.

Food Spoilage and Preservation Techniques

State when spoilage of food commences.

Identify what are the main causes of spoilage in food.

Give reasons why the rate of spoilage varies.

Name the different types of food preservation.

Design and Construction of Food Premises, Kitchens and Equipment

Give the design features of a suitable catering premise for the preparation of food, including the importance of layout and person/food flow.

State the requirements for sufficient lighting and ventilation.

Describe suitable finishes for furnishings, fixtures and fittings.

List the properties of equipment for use in a food premise.

Cleaning and Disinfection

State the need for, and benefits of, systematic cleaning and how it can be implemented and supervised.

Explain the products utilised in cleaning, disinfection, sanitising and sterilisation and the methods required for cleaning food equipment, food and hand-contact surfaces and other finishes in the food premise.

Integrated Pest Management

List the common food pests and describe the risks they pose to food safety.

Describe the different methods of pest control that can be used and the role of supervisors in controlling food pests.

Supervisory Management

Give the differences between Quality Control and Quality Assurance.

State the areas for consideration when developing a HACCP system

Identify what type of monitoring and sampling assists in the provision of food safety.

Say why a food safety policy is required.

Give reasons why staff induction and continued training are important and the contribution a supervisor can make.

Food Safety Legislation

State the current food safety legislation which relates to a food premise and show awareness of where guidance on the law may be found.

Explain the concept of Due Diligence.

Name the responsibilities and powers of authorised officers and the criteria for prosecution.

Give the role of the supervisor in the investigation of an outbreak of food poisoning or food-borne illness.

Within the 13 lectures there are optional revision tests to complete.

The exam consists of 60 multiple choice questions.  The pass rate is 60%.  You are allowed unlimited attempts at the exam.

On passing the exam you will be sent a downloadable certificate in pdf format.  Paper certificates are available at an additional cost.