Supervising Food Safety in Catering is yet another “Teacher’s Choice” course from Teachers Training for a complete understanding of the fundamental topics. You are also entitled to exclusive tutor support and a professional CPD-accredited certificate in addition to the special discounted price for a limited time. Just like all our courses, this Supervising Food Safety in Catering and its curriculum have also been designed by expert teachers so that teachers of tomorrow can learn from the best and equip themselves with all the necessary skills.
Consisting of several modules, the course teaches you everything you need to succeed in this profession.
The course can be studied part-time. You can become accredited within 10 Hours studying at your own pace. Your qualification will be recognised and can be checked for validity on our dedicated website.
Why Choose Teachers Training
Some of our website features are:
No formal entry requirements. You need to have:
CPD Certification from The Teachers Training
Successfully completing the MCQ exam of this course qualifies you for a CPD-accredited certificate from The Teachers Training. You will be eligible for both PDF copy and hard copy of the certificate to showcase your achievement however you wish.
- You can get your digital certificate (PDF) for £4.99 only
- Hard copy certificates are also available, and you can get one for only £10.99
- You can get both PDF and Hard copy certificates for just £12.99!
The certificate will add significant weight to your CV and will give you a competitive advantage when applying for jobs.
|Module 01: Food Safety – An Introduction|
|Food Safety – Introduction||00:28:00|
|Module 02: Supervision of Food Safety|
|Supervision of Food Safety||00:36:00|
|Module 03: Food Safety Legislation|
|Food Safety Legislation||00:33:00|
|Module 04: Food Safety Management System|
|Food Safety Management Systems||00:43:00|
|Module 05: Food Safety Management Tools|
|Food Safety Management Tools||00:29:00|
|Module 06: Microbiology|
|Module 07: Contamination Hazards|
|Module 08: Controlling Contamination|
|Module 09: Food Poisoning (Bacterial) and Food-Borne Illness|
|Bacterial Food Poisoning and Food-Borne Illness||00:31:00|
|Module 10: Food Poisoning (Non-Bacterial)|
|Non-bacterial Food Poisoning||00:31:00|
|Module 11: Personal Hygiene|
|Module 12: Food and Temperature Control|
|Food and Temperature Control||00:33:00|
|Module 13: Checking, Verifying and Recording Temperature|
|Checking, Verifying and Recording Temperature||00:24:00|
|Module 14: Food Spoilage and Preservation|
|Food Spoilage and Preservation||00:37:00|
|Module 15: Food Premises and Equipment: The Design and Construction|
|Food Premises and Equipment: The Design and Construction||00:32:00|
|Module 16: Waste Disposal, Cleaning and Disinfection|
|Waste Disposal, Cleaning and Disinfection||00:34:00|
|Module 17: Pest Management|
|Module 18: Food Safety Training for the Staff|
|Food Safety Training for the Staff||00:17:00|
|Module 19: Reopening and Adapting Your Food Business During COVID-19|
|Reopening and Adapting Your Food Business During COVID-19||00:16:00|
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