Highfield L3 Award in Food Safety in Catering Refresher
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I have enjoyed the whole course, specifically the section on how important it is to supervise effectively –it was really beneficial to my job role! I would recommend Envesca.
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Course
Online
Description
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Type
Course
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Level
Intermediate
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Methodology
Online
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Duration
1 Day
The aim of this three day course is to provide your supervisors and managers with a comprehensive understanding of food safety. It will help them to examine everyone’s different roles in establishing and maintaining high standards within their workplace. The course is designed to provide your employees with a detailed knowledge of food safety principles and practice through identifying potential hazards. In gaining this knowledge, supervisors and food managers will be able to develop and implement food safety systems appropriate to their workplace.
About this course
It is recommended that candidates have a basic understanding of food safety prior to attending this course, ideally the Level 2 Award in Food Safety in Catering qualification. It is recommended that candidates have a minimum of level 1 in literacy or equivalent.
Reviews
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I have enjoyed the whole course, specifically the section on how important it is to supervise effectively –it was really beneficial to my job role! I would recommend Envesca.
← | →
Course rating
Recommended
Centre rating
Dorothy McDougall
Subjects
- Catering
- Food safety
- Law
- Food Hygiene
- Food poisoning
- Food Handling
- Hygiene
- Food preservation
- IT
- Communications
Teachers and trainers (1)
Melanie Dixon
Trainer
Mel has worked within various large corporate organisations specialising in other roles within facilities management including interior design (CAD) of office space and re-organisation management. More recently Mel decided upon a career change, influenced by her passion for good food and consequently worked in a number of local restaurants, during which time she developed a keen interest in Food Hygiene, which she now enjoys teaching to people involved in the industry.
Course programme
- Food safety legislation, enforcement and penalties.
- Recent changes in food safety law and regulations.
- The different responsibilities of employers and employees.
- The concept of due diligence and how to prove it.
- Relationship between food hygiene and food poisoning.
- Structure and characteristics of bacteria causing illness.
- Preventing food poisoning and understanding food-borne disease.
- Physical contamination of food and its prevention.
- The role of the supervisor in ensuring good personal hygiene practices.
- The importance of good food storage and stock control.
- Correct temperature controls and methods.
- The principles of food preservation.
- Design and construction of food premises and equipment.
- Procedures for cleaning and disinfection.
- Cleaning records and managing cleaning schedules.
- Controlling internal and external waste effectively.
- Identifying pests and the methods that can to used to control them.
- Regulations regarding training and the need for good communications and record keeping.
- Managing a food safety management system.
- Monitoring and recording food safety procedures.
- Evaluating food safety controls and procedures.
Highfield L3 Award in Food Safety in Catering Refresher