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Level 3 Food Safety and Hygiene for Manufacturing

Level 3 Food Safety and Hygiene for Manufacturing

£59.00 + VAT







Course Duration: Approx 7.5 hours

Level 3 Food Safety & Hygiene is a thorough and comprehensive course, which provides essential knowledge on food hazards and controls, legislation, food management systems, choosing the right premises, storing and preparing food correctly, training your staff, cleaning, hygiene and pest control as well as food safety enforcement.

The course is aimed at managers and supervisors in the Manufacturing industry.  Whether you manage one person or a large team, this course will equip you with the knowledge you need to operate successfully.

ContentDescription
Module 1 - Course aims and learning outcomesCourse aims and learning outcomes
Module 2 - Food safety & hygiene and the legislation which governs itWhat is food safety and hygiene?, Useful definitions, Key legislation
Module 3 - The role of the SupervisorKey Supervisor responsibilities, Staff training, Tips to ensure your staff are following the rules, Links to helpful information
Module 4 - Microbiological HazardsWhat are microbiological hazards and how do they put consumers at risk?, Causes of microbiological hazards, Focus on the different types of bacteria (e.g. Pathogens, Spoilage Bacteria), How bacteria grows, Non bacterial food poisoning, Symptoms of food poisoning, Ways to control microbiological hazards, The role of temperature in controlling bacteria
Module 5 - Chemical HazardsWhat are chemical hazards and how do they put consumers at risk?, Causes of chemical hazards, Mycotoxins, Marine biotoxins, Pesticides, Cleaning products, Acrylamide, Controlling chemical hazards
Module 6 - Allergenic HazardsWhat are allergenic hazards and how do they put consumers at risk?, Causes of food allergens, The 14 key food allergens, Controlling food allergens
Module 7 - Physical HazardsWhat are physical food hazards and how do they put consumers at risk?, Causes of physical food hazards, Controlling physical food hazards
Module 8 - Food Management SystemsWhat is a food management system?, How does a food management system benefit the consumer and food business?, What are the prerequisites of having a full HACCP system?, HACCP - key principles, Other types of food management system
Module 9 - Personal HygieneWhat is personal hygiene?, The importance of personal hygiene in good food safety and hygiene, Risks of poor personal hygiene, Hand hygiene, Personal Protective Equipment (PPE), Dealing with cuts and grazes, Reporting illnesses
Module 10 - Food premises and equipment Legal minimum requirements for food premises, Choosing the right premises, Ensuring the right facilities are present, Premises which need approval from authorities, Food waste, Consequences of non-compliance, Health and safety, Fire safety
Module 11 - Food pests and controlsMain types of food pests and how they pose a risk to consumers, Controlling food pests, Signs to look out for
Module 12 - Cleaning and disinfectionWhy cleaning is important, What the law says about cleaning food premises and equipment, Clean as you go, The stages of cleaning, Cleaning schedules, Waste management
Module 13 - Food preparation and storageFood deliveries, Labelling food, Separating food, Storing chilled food, Storing dry food, Storing fruit and vegetables, Freezing and thawing, Food preparation, Use by dates, Cooking and reheating, Hot holding, Chilling cooked food, Acrylamide
Module 14 - Food Safety EnforcementWho is responsible for enforcing food safety and hygiene laws?, How a business is assessed, How often a business is assessed, Enforcement actions which can be taken, Recent cases, Role of the supervisor in food safety enforcement, Food hygiene rating scheme

Content Screenshots

Online course certification

Our courses are accredited by the CPD certification service. This guarantees our courses are of the highest quality.

All of our courses include a quality assured certificate, downloadable on completion of the final assessment. We also provide a link that can be passed to employers that allows them to verify your certification. 

Our certificates do not have an expiry date, however, depending on the industry best practice guidelines, we recommend refreshing your training over 3 years. 

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Book a Course

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Training
Enquiry Form

Please fill out the form below, once we receive your form, we will contact you with available dates.

This form collects your name, email and content so that we can provide you with more information on your project. For more info check our privacy policy where you’ll get more info on where, how and why we store your data.

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Team Management Training Guide

If you are looking for an efficient, cost effective way to train your team, we can help. 

Request our team management training guide today!

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