This comprehensive course combines both Level 2 and Level 3 Food Hygiene qualifications, providing an in-depth understanding of food safety management systems and supervision of food safety in catering operations.

It covers advanced food hygiene practices, implementation of food safety procedures, and the management responsibilities required to maintain high standards of food safety in hospitality environments.

Who is this course for?

This course is designed for hospitality and catering professionals who require both operational and supervisory knowledge of food hygiene. It is particularly relevant for head chefs, kitchen managers, catering supervisors and those responsible for implementing food safety management systems, whilst also being suitable for those seeking progression from basic food hygiene to a supervisory level.

Course Content

• Food Safety Legislation and Enforcement
• Food Safety Management Systems
• HACCP Implementation and Monitoring
• Microbiology and Food Poisoning
• Temperature Control and Monitoring
• Refrigeration, Chilling and Cold Holding
• Cooking, Hot Holding and Reheating
• Food Handler Training and Supervision
• Cleaning and Disinfection Programmes
• Personal Hygiene Requirements
• Food Premises Design
• Pest Prevention and Control
• Stock Control and Storage
• Food Safety Auditing
• Supervisory Management
• Managing Food Allergens
• Documentation and Record Keeping
• Staff Training and Development

Course Objectives

• Understand and apply current UK food safety legislation and regulations
• Know how to implement and monitor food safety management procedures
• Be able to develop and maintain food safety management systems
• Understand the role and responsibilities of supervisors
• Know how to train and supervise staff in food hygiene practices
• Be able to implement effective cleaning and disinfection programmes
• Understand how to conduct food safety audits
• Know how to manage and prevent food safety risks
• Be able to maintain accurate food safety records
• Understand advanced principles of food microbiology
• Know how to investigate and manage food safety incidents
• Be able to implement effective allergen control measures
• Understand how to manage food safety culture in the workplace