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Updated in [July 18th, 2023]

This course, Food Safety for Managers and Supervisors, is designed to help managers and supervisors achieve a level three food safety qualification. It will also help those currently working in catering to develop their career, as well as those looking to buy a business or enter the trade for the first time. The course begins with a short video highlighting the importance of food safety and its positive and negative impacts. It then covers all aspects of managing food safety, with a particular focus on HACCP (Hazard analysis and critical control points). The knowledge gained will help improve standards in the workplace and give the learner confidence to engage in discussions with experts such as EHO and safety departments. An accompanying workbook is available to help aid understanding. The course covers topics such as prerequisites, pest control, cleaning and disinfection, structure, flow diagrams, the seven principles of HACCP, cross contamination, spore forming bacteria, food poisoning, and food safety management. It also includes a lesson on food safety law and its development over the centuries. The course ends with a 15 minute summary of the entire course, allowing learners to refresh their memory at any time.

Course Syllabus

Prologue: The importance of food safety

Introduction

Prerequisites

Flow Diagrams

Hazard Analysis and Critical Control Points: an introduction.

Principle 1. Identify Hazards and Controls

Principle 2: Identify Critical Control Points

Establish critical limits

Principle 4: Implement monitoring of CCP's

Principle 5: Establish corrective actions

Principle 7: Documentation

Principle 6: Verification

The Supervisors Role in Food Safety

Food Safety Law

Course Summary and revision

Bonus Lecture