Food Safety for Managers and Supervisors
4.5 (40 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
109 students enrolled

Food Safety for Managers and Supervisors

The Highfield Food Safety Level 3 syllabus presented in two hours of video tutorials. Boost your food safety knowledge.
Bestseller
4.5 (40 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
109 students enrolled
Created by Nick Dore
Last updated 5/2020
English
Current price: $55.99 Original price: $79.99 Discount: 30% off
5 hours left at this price!
30-Day Money-Back Guarantee
This course includes
  • 2 hours on-demand video
  • 4 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Learn all of the Highfield Level Three food safety syllabus, with a focus on HACCP.
Requirements
  • A reasonable understanding of English
Description

Are you a manager or supervisor and want to achieve a level three food safety qualification? Or perhaps you are currently working in catering and want to develop your career? Or are you looking to buy a business or enter the trade for the first time? This course will boost your food safety knowledge.

This course begins with a short video highlighting the importance of food safety, the positive impact it can have on your business. The prologue video also highlights the damaging impact poor standards can have on customers.

You'll be taken through all aspects of managing food safety, with a particular focus on HACCP (Hazard analysis and critical control points).

The knowledge you gain will help improve standards in your place of work. It will give you confidence to engage in discussions with experts such as EHO and safety departments in your organisation.

There is an accompanying workbook to the course which you can download to help aid your understanding.

You'll begin HACCP with an explanation of prerequisites and a brief study of pest control, cleaning and disinfection and structure.

You will then be given brief examples of Flow Diagrams.

There follows the largest section of the course; the seven principles of HACCP.

The course is structured in a logical sequence to further assist your understanding and the transfer of information to your long term memory.

Through the study of HACCP you will also learn about related topics such a cross contamination, spore forming bacteria, and how food poisoning occurs (intoxication and invasiveness).

Throughout the course you will be given tips and ideas for completing your own internal audits. I have been a food safety advisor and trainer for over 20 years and the advice is based on my own experiences throughout that time.

I also have a diploma in Business Management and the course includes a short video on the key aspects of food safety management; training, motivating and monitoring standards.

You'll also be given a quick lesson on food safety law, including a quick explanation of the development of these laws over the century's.

The course ends with a 15 minute summary of the entire course. That way, you can refresh your memory at any time without the need to revisit the entire course. Watching the summary at intervals (e.g. after one week, then one month, and then in 6 months) will help transfer the information to your long term memory.

I hope you enjoy the course, and as ever, any feedback on how it can be improved would be great.







Who this course is for:
  • Managers and Supervisors in the Catering Industry. The course will also be suitable for anyone who isn't currently a manager, but is looking to advance their career.
Course content
Expand all 24 lectures 02:04:36
+ Prerequisites
3 lectures 25:51

By the end of this lesson you will be able to identify signs of pests and ensure your work environment does not encourage pest activity.

Preview 12:11

By the end of this lesson you will gain a basic understanding of the structure and facilities required to maintain food safety and the implications of poor standards.

Structure and equipment
07:05

You will learn the key definitions relating to cleaning and disinfection and a brief guide on how to thoroughly clean surfaces to prevent microbiological multiplication.

Cleaning and disinfection
06:35

Multiple choice questions to recap on the subjects covered in section 3: Prerequisites.

Prerequisite Quiz
7 questions
+ Flow Diagrams
1 lecture 02:44

One quick question to help recap on flow diagrams

Flow Diagrams
1 question
+ Hazard Analysis and Critical Control Points: an introduction.
1 lecture 04:46
INTRODUCTION TO HACCP
04:46

A quick recap on the introduction to HACCP

INTRODUCTION TO HACCP
2 questions
+ Principle 1. Identify Hazards and Controls
4 lectures 22:38
Physical, allergenic and chemical contamination
06:22
Microbiological contamination
04:48
Microbiological multiplication
08:19
Microbiological survival
03:09

These questions are particularly important if you a planning to take the Highfield Level Three food safety exam at a later date. Understanding these types of questions will be key to passing. Read carefully and ensure you identify the key word or words. Is the question asking about contamination, multiplication or survival? Good luck!

Identify hazards and controls
7 questions
+ Principle 2: Identify Critical Control Points
1 lecture 03:22
Identify Critical Control Points
03:22

This is a very sort quiz to help as a recap.

CCP quiz
1 question
+ Establish critical limits
1 lecture 04:50
Establish critical limits
04:50

Questions in this section relate mainly to critical limits, however there may also be some questions from previous modules.

Establish critical limits quiz
6 questions
+ Principle 4: Implement monitoring of CCP's
1 lecture 02:22
Principle 4: Implement monitoring of CCP's
02:22

A recap on Principle Four, plus some refresher questions.

Principle 4: Implement monitoring of CCP's
3 questions
+ Principle 5: Establish corrective actions
1 lecture 02:13
Principle 5: Establish corrective actions
02:13

A recap on corrective actions and a refresher on other aspects of the course previously covered.

Principle 5: Establish corrective actions
3 questions