This course is ideal for managers and supervisors working in the food sector. It helps them to better understand their crucial roles in food safety control, including the steps of implementing and maintaining a HACCP based food safety management system.
Food Safety Level 3 course provides in-depth details of food safety hazards, learning of legal responsibilities, good food hygiene practice, food safety management system and the importance of staff training. Any food business should have at least 1 person trained to this level.
This course is
- Ideal for
- managers and supervisors working in the food sector
- food business owners
- anyone wishes to further develop their knowledge on food hygiene
- Meets UK and EU legal requirements for food handlers
- Certified and accredited by UK Continuing Professional Development Certification (CPD)
Course access
- Full access to course once checkout is completed, simply log in to your account and start learning
Course delivery
- 100% online, in text format, easy to navigate, at your own pace, can be paused/resumed.
- Assessed online at the end of the course in the form of multiple choice questions, 28 correct answers out of 40 is the pass mark.
- Instant result after assessment
- Pass
- Digital certificate available to download or print instantly
- Hard copy certificate post to you, delivery within 2-3 working days
- Fail
- Unlimited attempts until pass
- Pass
Average course duration: 5-10 hours
Module 2: Food Safety Hazards
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Types of Food Safety Hazard
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Bacterial Contamination
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Multiplication of Bacteria
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Types of Foods
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Multiplication of Viruses
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Cross-Contamination
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Food Poisoning
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Allergenic Contamination
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Preventing Allergenic Contamination
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Physical Contamination
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Control Measures to Prevent Physical Contamination in Manufacturing
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Chemical Contamination
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Food Spoilage
- Types of Food Safety Hazard
- Bacterial Contamination
- Multiplication of Bacteria
- Types of Foods
- Multiplication of Viruses
- Cross-Contamination
- Food Poisoning
- Allergenic Contamination
- Preventing Allergenic Contamination
- Physical Contamination
- Control Measures to Prevent Physical Contamination in Manufacturing
- Chemical Contamination
- Food Spoilage
Module 3: Good Food Safety and Practice
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Time and Temperature Control
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Temperature-measuring Devices
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Deliveries of Chilled and Frozen Food
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Chilled Food Storage
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Hygienic and Efficient Use of Refrigerators / Chilled Storage Units
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Chilled Display
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Freezing Food
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Frozen Storage
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Defrosting Food
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Preparing Food
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Cooking Food
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Heat Preservation
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Hot Display of Food
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Cooling Cooked Food
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Reheating Food
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Cook-chill
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Cook-freeze
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Recording Temperature Checks
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Additional Measures To Control Temperature In Manufacturing
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Personal Hygiene
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Hand Hygiene
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Protective Clothing
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Personal Hygiene In a Manufacturing Setting
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Unhygienic Behavior and Bad Habits
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Fitness To Work
- Time and Temperature Control
- Temperature-measuring Devices
- Deliveries of Chilled and Frozen Food
- Chilled Food Storage
- Hygienic and Efficient Use of Refrigerators / Chilled Storage Units
- Chilled Display
- Freezing Food
- Frozen Storage
- Defrosting Food
- Preparing Food
- Cooking Food
- Heat Preservation
- Hot Display of Food
- Cooling Cooked Food
- Reheating Food
- Cook-chill
- Cook-freeze
- Recording Temperature Checks
- Additional Measures To Control Temperature In Manufacturing
- Personal Hygiene
- Hand Hygiene
- Protective Clothing
- Personal Hygiene In a Manufacturing Setting
- Unhygienic Behavior and Bad Habits
- Fitness To Work
Module 4: Food Safety Management Systems
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Setting up a HACCP-based system
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HACCP Step 1-5
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Step 6/Principle 1: Conduct a Hazard Analysis and Consider Control Measures
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Step 7/Principle 2: Determine Critical Control Points
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Step 8/Principle 3: Establish Critical Limits for Each CCP
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Step 9/Principle 4: Establish Monitoring Procedures For Each CCP
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Step 10/Principle 5: Establish Corrective Actions
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Step 11/Principle 6: Establish Verification Procedures
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Step 12/Principle 7: Establish Documentation and Record Keeping
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Benefits of a HACCP System
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Food Safety Management Systems in Catering and Retail
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Safer Food, Better Business
- Setting up a HACCP-based system
- HACCP Step 1-5
- Step 6/Principle 1: Conduct a Hazard Analysis and Consider Control Measures
- Step 7/Principle 2: Determine Critical Control Points
- Step 8/Principle 3: Establish Critical Limits for Each CCP
- Step 9/Principle 4: Establish Monitoring Procedures For Each CCP
- Step 10/Principle 5: Establish Corrective Actions
- Step 11/Principle 6: Establish Verification Procedures
- Step 12/Principle 7: Establish Documentation and Record Keeping
- Benefits of a HACCP System
- Food Safety Management Systems in Catering and Retail
- Safer Food, Better Business