Description
Course Description
This Level 3 course has been developed for those in a supervisory or management role in a food environment, as well as those looking to increase their skills and responsibilities. The course covers food safety practice and process (including HACCP food safety management system) and legal responsibilities in detail, and considers key management skills conducive to a productive and safe working environment. The higher level skills taught in this course would be suitable for roles such as kitchen or general manager, head chef, canteen manager, chief cook or supervisor in a food production environment.
Course Content
This course covers a range of content including:
- Food law and responsibilities
- The science of food poisoning
- Food poisoning pathogens
- Hazards, contamination and allergens
- Food safety management systems (HACCP)
- Spoilage and preservation
- Temperature control
- Cleaning and waste management
- Personal hygiene
- Pest control
- Premises and equipment
- The supervisor’s role
- Training the team
- Ethics and environment
Course Duration
This course is delivered online and can be completed flexibly around your work and home commitments. Learners should aim to complete this course however within 9 months.
Course Assessment
Learners will be required to undertake a 30 question multiple question examination. Please do not worry if you are unsuccessful at this on your first sitting, you will be able to take this examination again at no extra cost.
Certificate and Validity
Once you have completed and passed this course you can download and/or print your certificate. A copy of your pass certificate will always be available in your learner admin area.
