Supervising Food Safety (Level 3) – IASF4275

Food Safety (Level 3) – IASF4275

Course Name : Supervising Food Safety (Level 3)
Course REF: IASF4275

Description:

The Supervising food safety (level 3) award is designed to train persons acting in a supervisory role.
This course will look at a lot of what is covered in the Level 2 course but from a supervisory position.

We will cover how supervisors can monitor & train junior staff and the importance of creating a good work ethic among the team.

Other areas we will cover will be Microbiological Pathogens & Diseases with focus on understanding differences in Anaerobic/ Aerobic , Gram Positive/Negative, Psychrophiles/mesophiles/thermophiles. We’ll also look at how HACCP works and how we begin to understand it.

Eligibility/Requirements:

Candidates looking to complete this course will ideally have undertaken one of the following in the past 5 years:

  • Level 2 in food safety or equivalent

A good competent level of English speaking and writing is essential to complete this course.
The final Examination/Validation stage requires written answers with no multiple choice question papers use on this course.

Course Details:

Course Length :
2 x 8 hour days of classroom learning (Includes Lunch & Breaks)
1 x 2 hour Examination (Recommended to be completed on 2nd day of learning)

Validation Method :
Examination by Written Answer Only

Pass/Award Criteria:
PASS – 75%
MERIT – 82%
DISTINCTION – 90%

Course Price£175.00 Per Learner
(In house training: £100.00 Per Learner)

The national college of Hospitality believes that all learners are entitled to know where the course costs are being spent when attending any of its courses. This also gives businesses who want to complete in house training the option to save on course costs by supplying classrooms & food as a way to save on costs.

Breakdown of costs:
Admin Fee’s ( Exam + Marking + Learner Processing) = £15.00 per learner
Resources (Course Reference books, Questionnaire booklet) = £25.00 per learner
Room Hire/Rate= £75.00 per day
Food Allowance (tea, coffee, lunch)= £5.00 per learner, per day
Stationary = £7.50 per learner

Course Overview:

Day 1

  • Module 1 : Introduction to Supervising Food Safety
  • Module 2.1 : Personal Hygiene
  • Module 2.2: Monitoring & Training Staff
  • Module 3 : Types of Contamination
    • Module 3.1 : Physical
    • Module 3.2 : Chemical
    • Module 3.3 : Allergenic

Break

  • Module 4 : Microbiological Pathogens
    • Module 4.1 : Toxins & Spores
    • Module 4.2 : Bacterial Study : E.coli O157
    • Module 4.3 : Bacterial Study : C.Botulinum
    • Module 4.4 : Food Borne Diseases/Viruses
    • Module 4.5 : Food Poisons (Fish & Plants)

Lunch – Day 1

  • Module 5 : Cleanliness of the workplace
    • Module 5.1 Cleaning Supplies
    • Module 5.2 Effective cleaning
  • Module 6 : Suppliers & Deliveries
  • Module 7 : Storage – Chilled, Frozen & Ambient

Break

  • Module 8 : Preparation & Cooking – part 1
    • Module 8.1 : Cold Stage
    • Module 8.2 : Cooking
    • Module 8.3 : Chilling
    • Module 8.4 : Re-heating
    • Module 8.5 : Hot/Cold/Displayed Holding

Recap : What have we learnt today?

—EXAMPLE / MOCK EXAM—

End of Day 1

Day 2

Recap & Refreshment : Day 1 learning

  • Module 9 : Preparation & Cooking – part 2
    • Module 9.1 : Acrylamide
    • Module 9.2: Vacuum Packing
    • Module 9.3: Introduction to Sous Vide food Safety
  • Module 10 : Pest’s & Rodents

Break (15 Minutes)

  • Module 11 : Catering Equipment
  • Module 12: Structural requirements in a food business
  • Module 13: HACCP
    • Module 13.1 The 7 Principles
    • Module 13.2 The 12 Key Steps

Lunch (1 hour)

  • Module 14: Your role as a supervisor
  • Module 15: Food Safety & Legal Requirements
    • Module 15.1: 852/2004 – The hygiene of foodstuffs
    • Module 15.2: 178/2002 – The general requirements of food safety
    • Module 15.3: Food Law
  • Re-cap of Day 1
  • Re-cap of Day 2

Break & Revision (2 hours)

  • Final Revision / Q&A

—EXAMINATION—

End of Course