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Adults with Incapacity (Scotland) Act

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Blood Transfusion Safety in Practice

Important information about blood transfusion practice and safety

Care During the Final Hours of Life and Bereavement Care

Raising awareness to and coping with the feelings of others and your own in a Palliative Care context

Care Planning and Risk Assessment

Crucial considerations for everyone working in a Social Care environment

Child Protection Scotland (Level 2) - A Shared Responsibility

Essential knowledge for confidently meeting your Child Protection responsibilities

Dementia Care - A Person Centred Approach

Helping ensure the person and their needs are foremost within the caring process

Dementia Care - Applying a Person Centred Approach

Part of the Red Rock Training Dementia Suite

Dementia Care - Understanding Challenging Behaviour

Helping to understand the behaviour behind Dementia as a condition

Food Safety and Hygiene Level 3 for Supervisors and Managers

Whilst it is everyone’s responsibility to ensure that no-one is put at risk from food that has been prepared and/or handled by them, those with supervisory or management roles have additional responsibilities.

This course has been written against industry and sector standards/requirements and follows nationally recognised syllabuses that are used by both the Royal Society for Public Health (RSPH/RIPH) and the Chartered Institute of Environmental Health (CIEH) and intends to offer support to those who perform line-management roles and need to ensure colleagues are both suitably trained and are also able to follow all necessary protocols and control measures.

As a result, this course offers an explanation of the key topics to help you to understand your individual responsibilities and the codes of practice relating to Food Safety and hygiene. This in turn will help to ensure you have shown due diligence but more than this, that you are more likely to be in a position to both help protect public health, ensure that control measures are effective and monitored and protect yourself and your employer from the risk of prosecution.

This comprehensive course therefore covers the following areas relating to the role of supervisors/managers and the maintenance of good food safety and hygiene practices:

  • The role of the supervisor in ensuring compliance with food legislation
  • The importance of Food Safety
  • Legislation
  • Food poisoning
  • Control measures and implementing food safety management procedures
  • Understanding the application and monitoring of good hygiene practice
  • The role of the supervisor in staff training
  • Work areas
  • Storage and temperature control
  • Allergens and the law

In addition (and as part of various completed sections), those undertaking the course are offered the opportunity to think about the topics covered in terms of their own role, their colleagues and the work environment itself. Thinking about the topics covered in this way is important, as it helps to ensure that information is considered and applied directly to each workplace. It is a process often referred to as Reflective Practice and is likely to be different for each person (as workplaces are different). To support this, those completing the course can use the CPD tool (available from each user's Red Rock dashboard) to record the additional reflective practice completed but as a starting point, a notional 30 minutes has been allocated for this process.

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Key information for Supervisors and Managers
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