GFDI
Training
Level 3
Supervising Food Safety
Level 3
Supervising Food Safety Certificate
£75 + VAT
This course is designed to help understand the essential day-to-day responsibilities of food safety with the catering industry.
This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities
Approved by CPD, Gatehouse Awards, Institute of Hospitality & IIRSM
Learning Objectives
By the end of this course, you will be able to
Identify and explain the key pieces of Food Safety legislation and its application to the workplace.
Understand the importance of the implementation of HACCP.
Explain the importance of workplace design and use in regard to Food Safety.
Define the issues surrounding Food poisoning, spoilage and preservation.
Identify numerous hazards and control procedures including Chemical, Allergen and Physical hazards.
Understand the importance of Personal Hygiene, workplace cleaning and pest control.
Have you completed the HACCP Management Course?
In our Level 2 Introduction to HACCP management course, learners will be introduced to the Hazard Analysis and Critical Control Points management system. This course will assist you in comprehending the requirements of the law, working safely and efficiently, and the responsibilities of each critical step in the HACCP implementation process. A Food Safety Management System that is professionally implemented will safeguard not only the reputation of your business but also the safety of your customers and employees.
In addition to your Level 2 Food Safety certificate, which should be completed before applying for your Level 3 Supervising Food Safety Certificate, you should also complete the HACCP Management course.
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