Food Hygiene & Safety Course - Level 3


Course Delegates: 1 to 6 delegates
Price:
Sale price£500.00

Description

Food Hygiene & Safety Course - Level 3

Our Food Hygiene & Safety Course - Level 3 is designed for managers and supervisors in the catering industry to help them understand their essential day-to-day responsibilities, including how to implement the basics of a HACCP food safety management system.

The course offers knowledge of food hygiene practice and legal responsibilities and provides further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible. The course uses a variety of written text, interactive exercises, and video content to provide learners with up-to-date knowledge of how to comply with food safety law.

Level 3 Food Hygiene course is suitable for managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.

The Level 3 Food Hygiene course is also recommended for catering businesses who are aiming to achieve a level 5 in the Food Hygiene Rating Scheme (formerly Scores on the Doors), understand more about the Safer Food, Better Business pack, and have knowledge of how to implement an effective HACCP system.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs states that food handlers must be trained in food hygiene matters ‘commensurate with their work activities.' This Level 3 Supervising Food Safety course ensures you comply with this regulation by providing learners with detailed knowledge of food safety principles. It explains how to promote best practice in the workplace and the basics of implementing a HACCP food safety management system.

Food Hygiene & Safety Course - Level 3 Course content:

  • Introduction to Food Hygiene and Safety Key definitions
  • Food Safety Legislation
  • Microbiological Hazards
  • Physical, Chemical and Allergenic Hazards
  • Food Storage
  • Food Preparation
  • Personal Hygiene
  • Food Premises Design, Layout, Size and Suitability
  • Food Premises Cleaning and Disinfection
  • Waste, Cleaning and Disinfection
  • Pest Control
  • Personal Hygiene
  • Training Staff
  • Implementing a Food Safety Management System
  • Food Safety Management Tools

    The course is delivered in 8 hours and candidates must demonstrate a willingness to learn along with interaction of group activities. The training venue should be quiet and undisturbed. Staff should not be expected to be on duty Staff attending should remain for the entire length of the session

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