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Supervising Food Safety – Level 3

This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment. It also discusses how to implement a successful food safety management system. There’s a wide range of topics because an effective Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.

Approved by CPD & RoSPA – Duration 260 mins* – €120.00

  • Additional Info

Organisations have to comply with the provisions of the EU food safety policy in Ireland and the Food Safety Acts and Regulations in the UK.  This is a detailed course that starts with basic definitions, then follows a logical path through other topics including types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment. It also discusses how to implement a successful food safety management system. There’s a wide range of topics because an effective Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.

This course lasts around 4 hours and 20 minutes.

This course is approved by RoSPA.

The course is targeted to those with a supervisory role for food safety and provides an overview of the essential elements of an effective Food Safety Management to ensure they can meet their legislative responsibilities.  Designed to cover both those who are new to the field and more experienced supervisors who must maintain their accreditation, the training will provide an overview of the key areas which supervisors will have responsibility for overseeing including:

–        Food safety concepts and definitions

–        The legal responsibilities for food safety management and who is responsible for maintaining/checking the appropriate arrangements are in place and undertaking enforcement if this is required

–        Understanding potential food and environmental hazards and controls

–        Sources and types of food poisoning

–        The importance of personal hygiene

–        How your food areas should be designed, maintained and cleaned/disinfected

–        Pest control measures and monitoring systems.