Level 3 Food Safety for Supervisors and Managers


Held over 3 days, this course is a requirement for a senior staff member within the kitchen to hold.

You may already have received an introduction to food safety, this course will explore:
• Applying and monitoring food safety and hygiene practices
• Legislation
• Food handling
• Food hazards
• Refrigeration, chilling and cold storage
• Taking temperatures and temperature control
• Pest control
• Staff training
• Cooking, hot holding and re-heating
• Reducing the risk of contamination
• Personal hygiene
• Cleaning and contamination
• Food premises and equipment
• Food Management procedure and tools

You will receive an accredited qualification on successful completion of this course and the accompanying multiple choice exams as well as having a full colour manual for future reference as part of your continued professional development.