Food Hygiene Level 3 Edinburgh – Advanced Food Safety Training for Supervisors

This module outlines your legal obligations and explores how the law is enforced in cases of non-compliance. It also delves into the specific legal responsibilities of supervisors and managers, providing a clear understanding of their roles in maintaining compliance.

This module explores the first of the four primary food safety hazards: physical contamination. It outlines how physical contamination can occur in catering environments and details the control measures that can be implemented to prevent it, ensuring the safety and quality of food.

This module explores the second of the four main types of food safety hazards: chemical contamination. It provides an overview of the various forms of chemical contamination, methods to prevent and control it, and examines the causes and effects of non-bacterial food poisoning.

This module covers the third of the four main types of food safety hazards: allergenic contamination. It provides essential information on how to manage and control allergens, the laws and regulations governing allergens, as well as best practices for the safe storage and distribution of both allergenic and non-allergenic foods.

This module focuses on the fourth key type of food safety hazard – microbial contamination. It covers the risks posed by spoilage bacteria, the ideal conditions for bacterial growth, and the necessary control measures to prevent microbial contamination in food.

This module provides an in-depth look at food poisoning, food-borne diseases, and viruses. It covers the sources, incubation periods, symptoms, and control measures for various types of harmful bacteria and pathogens that can contaminate food.

This module covers the key food safety practices when receiving food deliveries and highlights the importance of sourcing from reputable suppliers. It also explains how to properly store food on your premises and explores various food preservation methods that ensure the safety and longevity of your products.

This module covers the essential temperatures that must be maintained for food storage, cooking, and holding both hot and cold foods. It provides guidance on how to properly measure food temperatures using a temperature probe, outlines the different types of temperature measurement tools, and emphasises the importance of keeping accurate temperature records.

This module focuses on the design of food premises, emphasising the importance of selecting suitable materials to ensure high standards of food safety and hygiene. It also covers the essential utilities, fixtures, and equipment that should be provided, highlighting how to ensure they are appropriate and fit for purpose in the workplace.

This module highlights the importance of maintaining a regular cleaning schedule and the benefits of proper waste disposal. It also provides guidance on the various cleaning methods and chemicals that can be safely used to ensure your premises remain clean, hygienic, and compliant with food safety standards at all times.

This module covers the various types of common pests that may be found in catering premises and provides guidance on how to identify them. It also outlines effective methods for preventing and controlling pest infestations, ensuring food safety and maintaining a hygienic environment.

This module highlights the importance of implementing an effective food safety management system (FSMS) based on the principles of HACCP (Hazard Analysis and Critical Control Points). It outlines the 12-step process for establishing a FSMS and provides a detailed overview of the 7 principles of HACCP, ensuring food safety from production to service.

This module covers the essential personal hygiene standards that all food handlers must adhere to. It includes an animated demonstration of the correct handwashing procedure, highlighting best practices for cleanliness. Additionally, it explains the protocols for reporting sickness and outlines when staff should be excluded from food preparation areas to ensure food safety and prevent contamination.

This module emphasises the crucial role of staff training in maintaining food safety standards. It covers the various levels and types of training available for employees, ensuring they have the necessary skills and knowledge to perform their roles safely. Additionally, it outlines the important responsibilities that supervisors and managers have in overseeing and delivering effective training for their teams.