The course is divided into fifteen accessible, interactive modules and includes an assessment at the end.
Introduction to Supervising Food Safety – why food safety is important, who is most at risk, the foods that cause illness, key terms and the role of a supervisor.
Food Safety Legislation – current legislation, enforcing the law, fines and prosecution, due diligence, food business operator and employee responsibilities and investigating outbreaks of food-borne illness.
Food Contamination – physical, chemical, microbial and allergenic contamination, cross contamination and detecting contaminants.
Controlling Contamination – deliveries, food storage, stock control, quarantine, recording and labelling, use by dates, best before dates, packing and distribution, food service and delivery and the role of a supervisor.
Micro-Organisms, Food Poisoning and Viruses – risks caused by spoilage organisms, bacterial growth (nutrients, moisture, acidity, temperature, time and atmosphere), spoilage microbes, food poisoning, food-borne illness and food-borne viruses.
Non-Bacterial Food Poisoning – chemical food poisoning, metals, poisonous plants, poisonous fish and mycotoxins.
Temperature Control – safe temperatures, food deliveries, fridge and freezer temperatures, processing and packing and distribution.
Checking, Verifying and Recording Temperatures – measuring equipment, air temperature, how to take food temperatures and recording temperature checks.
Premises and Equipment Design – premises design and layout, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings and food storage areas.
Waste, Cleaning and Disinfection – storing waste, waste removal, benefits of cleaning, supervising cleaning, six stages of cleaning, cleaning chemicals, cleaning work equipment surfaces and cleaning schedules.
Pest Control – common pests, rats, mice, cockroaches, controlling pests and supervising pest control.
Personal Hygiene –supervisor responsibilities, monitoring standards, handwashing, skin infections and wounds, sickness, protective clothing, hair, jewelry and smoking and eating at work.
Training Staff – why training is important, levels of training, staff induction training, on-going training, staff training records and the role of management.
Implementing a Food Safety Management System – Choose a HACCP team, describe the products and ingredients, identify the products’ uses and consumers, construct a flow diagram, confirm the flow diagram in the premises, hazard analysis, determine critical control points, establish critical limits, monitor critical control points, establish corrective actions, establish verification procedures and record keeping.
Food Safety Auditing –product specifications, traceability, product recalls, the role of a supervisor, inspections and audits and auditing the HACCP plan.