Red Hop Training Food Hygiene Level 3 for Catering
This online food hygiene course is essential for any manager or supervisor in a catering business: bar; restaurant; or hotel. All managers have an important role to play in promoting food safety legislation in the workplace, encouraging other staff members to follow good food safety practices and contributing towards the business’ food and drink safety management system. Stop-Start technology meaning you learn at your convenience All device compliant meaning you can use laptop-tablet-smartphone Matches RSPH and CIEH level 3 syllabus Meets UK and EU legal requirements for food and drink handlers Accredited by CPD and Approved by iirsm Fully online course and assessment with no time limits Approximate duration: 2-3 hours On completion, certificate is instantly downloadable The course is divided into 17 accessible, interactive modules and includes an assessment at the end: Introduction to Supervising Food Safety Food Safety Legislation Food Contamination Controlling Contamination Micro-Organisms Food Poisoning and Food-Borne Illness Non-Bacterial Food Poisoning Temperature Control Checking, Verifying and Recording Temperatures Food Preservation Premises and Equipment Design Waste, Cleaning and Disinfection Pest Control Personal Hygiene Training Staff Implementing a Food Safety Management System Food Safety Management Tools By the end of this course learners will: Categorise food into four distinct food groups Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk Limit allergens from contaminating food Understand the basics of personal hygiene and why it is important Identify what is required from a food premises in order for it to be food safe Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination Explain the basics of a HACCP food safety management system and recognise the tools that can be used to do so Understand different ways in which food can be cooked, reheated or held Have awareness of the relevant food safety legislation and how it can be complied with Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings Know what the law requires in regards to personal hygiene when working in a food catering business Accreditation and Assessment This course is fully accredited by both: CPD (Continuous Professional Development) iirsm (International Institute of Risk and Safety Management) The course has been graded EXCELLENT by CPD Once the learner has completed all of the online training material they will be able to take the online assessment. The assessment consists of 20 multiple choice questions with a pass mark of 80%.