Food Safety for Managers and Supervisors
Every food business is legally and morally bound to serve safe foods to its customers and protect their rights. If …
Course Description
Every food business is legally and morally bound to serve safe foods to its customers and protect their rights. If you own a food business, then you must ensure food safety and comply with the laws and regulations. It’s not only about meeting legal requirements but also for gaining customer satisfaction and increasing the reputation of your business.
This Food Safety for Managers and Supervisors Course is designed for those who are involved in a senior position of catering and responsible for a team (or teams) of people that handle, prepare and cook food. If you are a manager or supervisor in food catering, you have to know the rules and regulations regarding food safety, the ways of maintaining a standard food management system and how to lead and manage a team. This course covers all the aspects thoroughly and makes you capable of doing your job properly.
What you’ll learn
- Learn all of the Highfield Level Three food safety syllabus, with a focus on HACCP.
Who is this Course for?
This course a perfect fit for anyone who is involved in senior positions of food handling and catering such as:
- Managers
- Senior food retailers
- Restaurant and Café owners
- Head Chefs & Kitchen Managers
- Supervisory food handlers
Requirements
- Nor formal qualification is required to take this course.
- This course fully compatible with any kind of device. Whether you are using a Windows computer, Mac, smartphone or tablet, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time, without any kind of limitation.
Career Path
You will be ready to enter the relevant job market after completing this course and will be equipped with the necessary knowledge and skills required to succeed in this sector. All of our courses are CPD accredited, so you will be able to stand out in the crowd by adding our qualifications to your CV and Resume.
15 Sections 22 lectures 2 hours 0 mins in total
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Prologue: The importance of food safety
00:02:00
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Introduction
00:03:00
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Pest Control
00:12:00 -
Structure and equipment
00:07:00 -
Cleaning and disinfection
00:07:00
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Flow Diagrams
00:03:00
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INTRODUCTION TO HACCP
00:05:00
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Physical, allergenic and chemical contamination
00:06:00 -
Microbiological contamination
00:05:00 -
Microbiological multiplication
00:08:00 -
Microbiological survival
00:03:00
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Identify Critical Control Points
00:03:00
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Establish critical limits
00:05:00
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Principle 4: Implement monitoring of CCP’s
00:02:00
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Principle 5: Establish corrective actions
00:02:00
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Principle 7: Documentation
00:02:00
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An introduction to verification.
00:02:00 -
Verification: Monitoring complaints (food poisoning).
00:07:00 -
Verification: Internal Audits
00:10:00
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The Supervisors Role in Food Safety
00:01:00
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Food Safety Law
00:08:00
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Course summary and revision
00:17:00
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