Award in Supervising Food Safety - Level 3

There are approximately 10,000 cases of food poisoning notified annually in England and Wales. For a business to have its name associated with a poisoning outbreak can generate ruinous publicity.

Owners and senior managers must ensure that this vital tier of workers, the supervisors, have the training to equip them to do their jobs correctly.

This Level 3 Award in Supervising Food Safety has been very carefully written to cover this complex syllabus, yet ensuring that it is understandable and even enjoyable.

Normally this training would last at least 3 days in a classroom but this award is entirely online, saving long hours away from production, plus the associated cost of travel.

  • Level 3 Award in Food Supervising
  • Level 3 Award in Food Supervising
  • Level 3 Award in Food Supervising
  • City and guilds accredited
  • Instant certification
  • Easily completed
  • Industry specific
  • Satisfies legal requirements
  • Suitable for all

£150+VAT per course



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Who needs this course?

Supervisors and managers who take responsibility for producing quality food. They will also have responsibility for:

  • Managing and operating HACCP systems
  • Overseeing Hygiene systems and monitoring staff hygiene
  • The safe storage of food products
  • Cleaning and disinfection systems
  • Supervising and monitoring pest control

This course has not been divided into the areas of manufacture, catering and retail as the basics systems of good supervisory practice cover all occupational areas. The course is ideal for all managers and could prove part of career development planning.

The course is written in 13 modules.

  • Module 1 - Introduction and Microbiology
  • Module 2 - Food safety and hazards and their control
  • Module 3 - Food poisoning and Food-borne disease
  • Module 4 - Personal hygiene
  • Module 5 - Cleaning and disinfection
  • Module 6 - Waste disposal
  • Module 7 - Pests and their control
  • Module 8 - Food premises and food equipment
  • Module 9 - Storage and temperature control
  • Module 10 - Food packaging, labelling and traceability
  • Module 11 - Food preservation
  • Module 12 - Food safety management
  • Module 13 - Food hygiene legislation

Course content for Level 3 Award in Supervising Food Safety

Module 1 - Introduction and microbiology(click to expand)

  • The advantages of high standards of food safety
  • Business costs of poor food safety
  • Micro-organisms and food safety
  • Basic cell structure
  • Bacterial forms
  • Fission
  • Bacterial growth factors
  • How pathogenic bacteria cause illness?
  • How bacteria are destroyed?
  • Spores
  • Other micro-organisms

Module 2 - Food Safety Hazards and their control (click to expand)

  • Definitions
  • Contamination hazards
  • Microbiological hazards
  • Prevention of microbiological contamination
  • Physical contamination
  • Chemical contamination
  • Allergens
  • Allergenic foods
  • Allergenic controls
  • The role of the supervisor

Module 3 - Food poisoning and Food-borne disease (click to expand)

  • Food poisoning
  • Causes of food poisoning
  • Common symptoms of food poisoning
  • Key definitions
  • Food poisoning statistics
  • Important pathogens responsible for food poisoning
  • Salmonella, clostridium perfringens, bacillus cereus, staphylococcus aureus, clostridium botulinum
  • The difference between food poisoning and food-borne disease
  • Listeria monocytogenes, campylobacter E.coli 0157
  • Other agents of disease
  • Viral gastroenteritis
  • Bacillary dysentery

Module 4 - Personal hygiene (click to expand)

  • The importance of high standards of personal hygiene
  • Food handlers as vehicles of contamination
  • The hand wash procedure
  • Disposal gloves
  • Provision of hand washing facilities
  • Protective clothing
  • Jewellery
  • Bad habits
  • Skin infections and cuts
  • Exclusion of food handlers
  • Returning to work
  • Typhoid and paratyphoid
  • E.coli 0157
  • The role of the supervisor

Module 5 - Cleaning and disinfection (click to expand)

  • Contamination hazards
  • Benefits of effective cleaning
  • What is cleaning?
  • Detergents, de-greasers, sanitisers
  • Cleaning equipment
  • Colour coding
  • Heat disinfection
  • Chemical disinfection
  • Why is disinfection necessary?
  • Chemical disinfectants
  • Sanitisers
  • Clean in place (CIP)
  • Chemicals and food safety
  • Health and safety for cleaning
  • Precautions
  • Safe use of cleaning chemicals
  • Cleaning schedules
  • Cleaning and disinfection routine
  • Clean as you go
  • Stages of disinfection
  • Cleaning to avoid cross-contamination
  • Food contact surfaces
  • Two sink methods of dishwashing
  • Mechanical dishwashing
  • The responsibilities of supervisors
  • ATP luminescence
  • Protein residual technique
  • Training, motivation and instruction of staff in cleaning and disinfection
  • Contract cleaning - advantages and disadvantages

Module 6 - Waste disposal(click to expand)

  • Type of waste
  • Out of date food
  • Waste storage
  • Internal waste storage
  • External waste storage
  • The role of the supervisor

Module 7 - Pests and their control (click to expand)

  • Pests as a hazard to food
  • Rodents
  • Rats - the black of ship rat, the brown rat
  • Insect - flies, wasps, psocids, pharaoh's ants, weevils, cockroaches
  • Birds
  • Pest control
  • External areas
  • Internal housekeeping
  • Control - traps, insectocutors, sticky traps, pheromones traps
  • Mists and netting
  • Chemical methods
  • External pest controllers
  • The responsibility of the supervisor
  • Monitoring pest control

Module 8 - Food premises and food equipment(click to expand)

  • Location
  • Principles of well-designed food premises
  • The requirement for space
  • Water supply and sanitary facilities
  • Ventilation + lighting
  • Waste effluent systems
  • Floors
  • Fixed work surfaces
  • Doors
  • Windows + external areas
  • The importance of good layout
  • Equipment requirements - legal
  • Selection of equipment
  • Construction materials
  • Surface and positioning
  • Transport of foods
  • The supervisors responsibilities
  • Reporting and handling damage
  • Visitors and contractors
  • Cleaning and maintenance

Module 9 - Storage and temperature control (click to expand)

  • Transport, leaning and temperature control
  • Supervising received goods
  • Checks to be made
  • Chilled storage
  • Frozen foods
  • Raw poultry and eggs
  • Fruit and vegetables
  • Ice-cream
  • Milk and cream
  • Flour, nuts and cereals
  • Cans and jars
  • Meat products
  • Refrigerators and cold rooms
  • Checking temperatures
  • Storage of frozen foods, regulations and receipts
  • Safe freezer storage
  • Shelf life
  • Breakdowns
  • Cooking, defrosting, hot holding, cooling, re-heating, cook-chill, cook-freeze, sous-vide
  • The responsibility of the supervisor

Module 10 - Food packaging, labelling and traceability(click to expand)

  • The purpose of food packaging
  • Type of packaging - primary, secondary, vacuum + PVC cling films
  • Product identification - bar coding + RFID
  • Labelling information
  • Stock information
  • Stock rotation - use by and best before
  • Display until and food without date codes
  • The traffic light system
  • Traceability

Module 11 - Food preservation (click to expand)

  • Food spoilage
  • Yeasts + moulds
  • Rancidity
  • Methods of food preservation
  • Low and high temperatures - methods
  • Cooking, pasteurisation, sterilisation, UHT
  • Canning
  • Reducing moisture
  • Freeze drying and spray drying
  • Salt and sugar
  • Pickling, sulphite, nitrates and nitrites
  • Antibiotics, sodium and calcium propionate
  • Fermentation
  • Physical methods of preservation
  • Cold smoking, hot smoking
  • Vacuum packing + MAP
  • Irradiation
  • The part played by supervisors in food preservation
  • Inspections

Module 12 - Food safety management (click to expand)

  • The regulation
  • What is HACCP?
  • The benefits of implementing HACCP
  • Pre-Requisite Programmes (PRP's)
  • Key HACCP terms
  • Critical Control Points (CCP)
  • Critical limit, deviation, flow diagram
  • HACCP plan, hazards, risk, step, target
  • Tolerance, validation + verification
  • The five preparation steps to HACCP
  • The seven principles of HACCP
  • HACCP application problems
  • Flexible systems
  • Training requirements and records
  • General responsibilities of the supervisor

Module 13 - Food hygiene legislation (click to expand)

  • UK and EU legislation
  • Regulation (EC) No 850/2004
  • HACCP principles
  • General requirements for food premises
  • Specific requirements
  • Equipment + food waste requirements
  • Water supply and personal hygiene
  • Training requirements
  • The Food hygiene Regulation 2006
  • Hygiene improvements notices + prohibitions orders
  • Administration and enforcement
  • Temperature control requirements
  • Scottish requirements
  • Food law codes of practice
  • Industry guides
  • Food Standard Agency

What preparation should be undertaken for this course?

Ideally candidates should undertake a Level 2 Food Safety course before beginning this level 3 Award in Supervising Food Safety.

Duration

Completion is at the speed of the user, and it is expected that the candidate will take breaks during the course learning modules. If no break were taken, it is estimated that the course would take around 3 to 3.5 hours to complete. The testing will take about 45 minutes.

Testing

There are 60 multi-choice questions, taken from a random bank of 100. Successful candidates will answer 45 correctly to be able to download their City and Guilds accredited certificate.

Certification

This level 3 Award in Supervising Food Safety is accredited by City and Guilds. Successful candidates will have their achievement registered on the city and Guilds "walled garden": the electronic database.

To comply with City and Guilds higher standards of audit - and to encourage candidates to provide us with feedback - successful candidates who telephone us on 0800 414 7474 and help us by completing a short telephone audit about the award will receive a posted copy of their certificate. This copy will be more robust and suitable for framing. This will be sent on the first working day of the month.

Costs

£150 + VAT per course - Multiple discounts available when buying more than 10 courses - This award is available for catering, manufacturing and retail.

Frequently asked questions for level 3 award in Supervising Food Safety

  • QI have never completed a food safety course before, can I do the level 3 without doing the level 2?
  • AThe level 3 course is quite detailed and complex. Unless you are already working as a supervisor, and therefore have experienced of supervisory duties, we recommend that you do a level 2 course before commencing the level 3.
  • QI once did and "intermediate" level food course about 6 years ago, do I have to do a level 3 now?
  • AThe "intermediate" level food hygiene was the old name given to this level of course before the standards were introduced in 2006. The course in 2005 would not have included HACCP and for that reason you should now do the new level 3. Moreover the recommended "life" of food safety training is 3 years.
  • QDo I have to do this course in one session, or can dip in and out of it?
  • AOf course you can take as long you like. You can visit and revisit and re-visit the course until you are ready to do the test but once you start the test you cannot re-visit the learning until the test is complete, to create exam conditions. Once the test is marked, you can again view the learning, if you would like to check some of your answers.
  • QWhen I did a level 2 course I had a free re-sit. Do I get a free re-sit if I fail the level 3?
  • ASorry, no. The degree of complexity for a level 3 Food Safety award is greater than the level 2, as you would expect, and the questions harder. I you do not study the learning, you may fail, but we will only charge you as to re-sit the course.
  • QIs the level 3 course suitable for senior managers?
  • ANormally a senior manager would undertake a level 4 course, but the level 3 is in-depth and for sure senior managers would find it useful and learn from it..
  • QCan the course be personalised to suit large companies?
  • ATo a point. Front pages and logos can be added, but the course content which has been accredited cannot be changed as changes may affect the learning.

Accredited by

City and Guilds

Our Endorsements

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  • British Baker
  • Convenience Store
  • FoodManufacture
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  • The Publicans Morning Advertiser
  • Restaurant Magazine

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