Booking options
£10.99
£10.99
On-Demand course
10 hours
All levels
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.
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
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.
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.
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.
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
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 |
Studyhub is a premier online learning platform which aims to help individuals worldwide to realise their educational dreams. For 5 years, we have been dedicated...