Supervising Food Safety (Level 3) – Food Businesses & Restaurants
Equip supervisors to manage food safety in restaurants and food businesses. The course covers microbiology, contamination and allergens, personal hygiene, premises, cleaning and pest control, HACCP-based controls, supervisory responsibilities and food safety law.
At a glance
- 3 days
Who it's for
- Supervisors in restaurants and food businesses; food handlers moving to supervisory roles
Learning objectives
- Supervise safe food preparation, storage and service
- Apply HACCP-based controls
- Ensure hygiene, cleaning and pest control standards
Detailed content
- Why food safety matters
- Bacteria, viruses, moulds and toxins
- Growth conditions and temperature control
- Physical, chemical, biological and allergen hazards
- Cross-contamination control
- Food poisoning and food-borne illness
- Hygiene rules and fitness to work
- Design of premises and equipment
- Cleaning and disinfection
- Pest control
- HACCP principles in restaurants
- Critical control points and monitoring
- Records and verification
- Supervisory management and training staff
- Food safety legislation and enforcement (Egyptian NFSA)
- Inspections and audit readiness
Day-by-day agenda
A typical schedule. In-company versions are tailored to your processes, data and timing.
- Food safety and microbiology
- Hazards and contamination
- Personal hygiene and premises
- HACCP and control measures
- Supervising food safety
- Case study, action plans and course assessment
Practice, tools and assessment
Hands-on practice
- Site inspection and hazard spotting with photos
- Risk assessment and control hierarchy for a real task
- Incident investigation case study and report
- Build a HACCP plan for one product: flow diagram, hazards, CCPs, limits
Tools and templates you keep
- Risk-assessment (HIRA) form
- Inspection checklists and toolbox-talk template
- Incident investigation report
- HACCP plan worksheets (hazard analysis, CCP decision tree)
How learning is assessed
- Pre- and post-course knowledge check
- Assessment of practical exercises by the trainer
- Action plan reviewed at the end of the course
Built on these standards and bodies of knowledge
- ISO 45001:2018
- OSHA 29 CFR 1910/1926
- NEBOSH / IOSH syllabi; NFPA codes where relevant
How it is delivered
- Public courses in Cairo, in-company programs and live online training
- Practical exercises, case studies and examples from your sector
- Can also run as Train & Stay in Sharm El Sheikh, Hurghada or Cairo
Part of these career paths
- Pharma, Medical Devices & Food Safety · Foundation
Frequently asked questions
How long is Supervising Food Safety (Level 3) – Food Businesses & Restaurants?
The program runs 3 days. In-company versions can be adapted to your needs.
Is the course taught in Arabic or English?
Sessions are usually delivered in Arabic with English technical terms and materials. Full English delivery is available for in-company groups.
Can you run it inside our company?
Yes. In-company programs use exercises built on your own processes. Tell us the group size and preferred timing and we will send a proposal.
Will I receive a certificate?
Participants who complete the program and its assessment receive a certificate from The Excellence Center, which can be verified online.
More programs in this field
- HACCP and Food Safety Risk Analysis
- ASQ CPGP – Certified Pharmaceutical GMP Professional (Exam Preparation)15 days
- GMP Auditor Training for Quality Systems2 days
- GMP for Medical Devices (ISO 13485)2 days
- GMP for Pharmaceutical Facilities, Equipment & Utilities3 days
- GMP in Pharmaceutical Laboratories2 days
- Good Laboratory & Good Manufacturing Practices (GLP + GMP) Workshop5 days
- Good Manufacturing Practices (GMP) for the Pharmaceutical Industry5 days
- Pharmaceutical Clean Rooms & HVAC: Design, Qualification and Monitoring4 days
Get dates, fees and the full outline.
Tell us whether you are joining as an individual or planning a program for your team.