Food Safety for Catering Level 3
Course
Online
Description
-
Type
Course
-
Methodology
Online
-
Start date
Different dates available
"Course Description
This food safety level 3 course is ideal for anybody working or wanting to work with teams in the hospitality or catering sector. It is also suitable for people who are supervising or managing a team but without a formal qualification. The course is also ideal for operators running their own business and wanting to operate legally and safely.
The course has 17 easy to follow bite-sized modules, so you can learn at your own pace. Each module has a helpful ‘knowledge checker’ at the end and the course includes a final test that is unlocked once the modules are complete.
Including modules in Introduction to Supervising Food Safety, Food Safety Legislation, Food Contamination and Food Preservation along with many more, this course will enhance the CV of any hospitality professional with an internationally recognised qualification.
On completion of this course, you will be able to:
Categorise food into four distinct food groups
Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk
Limit allergens from contaminating food
Understand the basics of personal hygiene and why it is important
Identify what is required from a food premises in order for it to be food-safe
Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination
Explain the basics of a HACCP food safety management system and recognise the tools that can be used to do so
Understand different ways in which food can be cooked, reheated or held
Have awareness of the relevant food hygiene legislation and how it can be complied with
Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings
Know what the law requires in regard to personal hygiene when working in a food catering business
.
This course is fully approved by both IIRSM and The CPD Certification service"
Important information
Price for Emagister users:
Facilities
Location
Start date
Start date
About this course
"Who Is This Course For?
The course is also ideal for people running their own business and wanting to operate legally and safely.
Our e-learning is a cost-effective and successful approach for many individuals and teams. It provides a flexible learning method, allowing candidates to schedule learning at a time that suits them and fits in with other commitments; ideal for those who find it difficult to take time away from their workplace. It also allows candidates to work at their own pace, and revisit sections of the course as often as needed, leading to a fuller understanding of all the topics covered.
In addition, there are none of the high costs of travel and accommodation associated with courses at an external venue."
"Requirements
Our training works on all devices including Mobile phones, IPad’s, Android tablets, Macs and PC’s.
For the best viewing experience on our state-of-the-art eLearning platform we recommend an internet connection of 10Mbps or better. Please also use Google Chrome or Mozilla Firefox as your browser with Adobe Flash Player."
Reviews
Subjects
- Hygiene
- Best Practice
- Hospitality
- Catering
- Environmental Health
- Contamination
- Systems
- Cleaning
- Food safety
- Safety Management
- Production
Course programme
Course Outline
Course Outline
The Level 2 Food and Safety for Catering course is organized into the following modules.
Module 1 – What is food safety?
In this module, you will learn about:
- Food safety legislation
- HACCP and food safety management systems
- The role of the Environmental Health Practitioner
Module 2 – Food hazards and contamination
In this module, you will learn about:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Basic controls to keep food safe from contamination
Module 3 – Food poisoning
In this module, you will learn about:
- The difference between food poisoning and foodborne illness
- The main causes of food poisoning and foodborne illness
- The main symptoms of food poisoning
Module 4 – Cross contamination
In this module, you will learn about:
- How to avoid cross contamination
- Separation of raw and ready-to-eat food (using colour-coding for example)
Module 5 – Control measures
In this module, you will learn about:
- Best practice procedures for keeping food free from contaminants and ensuring food will not cause illness or harm
Module 6 – Personal hygiene
In this module, you will learn about:
- Best practice personal hygiene for food handlers
- Effective hand washing
- Dealing with cuts, spots, boils and other skin conditions
Module 7 – Food pests
In this module, you will learn about:
- Common food pests and signs of infestation
- Reasons for pest control
- General pest control
Module 8 – Basic cleaning procedures
In this module, you will learn about:
- Types of cleaning chemicals
- Cleaning procedures and cleaning schedules
- Reasons for cleaning
- Waste management
The Level 2 Food and Safety for Catering course is organized into the following modules.
Module 1 – What is food safety?
In this module, you will learn about:
- Food safety legislation
- HACCP and food safety management systems
- The role of the Environmental Health Practitioner
Module 2 – Food hazards and contamination
In this module, you will learn about:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Basic controls to keep food safe from contamination
Module 3 – Food poisoning
In this module, you will learn about:
- The difference between food poisoning and foodborne illness
- The main causes of food poisoning and foodborne illness
- The main symptoms of food poisoning
Module 4 – Cross contamination
In this module, you will learn about:
- How to avoid cross contamination
- Separation of raw and ready-to-eat food (using colour-coding for example)
Module 5 – Control measures
In this module, you will learn about:
- Best practice procedures for keeping food free from contaminants and ensuring food will not cause illness or harm
Module 6 – Personal hygiene
In this module, you will learn about:
- Best practice personal hygiene for food handlers
- Effective hand washing
- Dealing with cuts, spots, boils and other skin conditions
Module 7 – Food pests
In this module, you will learn about:
- Common food pests and signs of infestation
- Reasons for pest control
- General pest control
Module 8 – Basic cleaning procedures
In this module, you will learn about:
- Types of cleaning chemicals
- Cleaning procedures and cleaning schedules
- Reasons for cleaning
- Waste management
Module 1 – What is food safety?
Module 1 – What is food safety?
In this module, you will learn about:
- Food safety legislation
- HACCP and food safety management systems
- The role of the Environmental Health Practitioner
Module 2 – Food hazards and contamination
Module 2 – Food hazards and contamination
In this module, you will learn about:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Basic controls to keep food safe from contamination
Module 3 – Food poisoning
Module 3 – Food poisoning
In this module, you will learn about:
- The difference between food poisoning and foodborne illness
- The main causes of food poisoning and foodborne illness
- The main symptoms of food poisoning
Module 4 – Cross contamination
Module 4 – Cross contamination
In this module, you will learn about:
- How to avoid cross contamination
- Separation of raw and ready-to-eat food (using colour-coding for example)
Module 5 – Control measures
Module 5 – Control measures
In this module, you will learn about:
- Best practice procedures for keeping food free from contaminants and ensuring food will not cause illness or harm
Module 6 – Personal hygiene
Module 6 – Personal hygiene
In this module, you will learn about:
- Best practice personal hygiene for food handlers
- Effective hand washing
- Dealing with cuts, spots, boils and other skin conditions
Module 7 – Food pests
Module 7 – Food pests
In this module, you will learn about:
- Common food pests and signs of infestation
- Reasons for pest control
- General pest control
Module 8 – Basic cleaning procedures
Module 8 – Basic cleaning procedures
In this module, you will learn about:
- Types of cleaning chemicals
- Cleaning procedures and cleaning schedules
- Reasons for cleaning
- Waste management
"
Food Safety for Catering Level 3