• Food Safety Level 3

The course content has been written by leading experts in the field of food safety and learners will cover the following topics:
 
Food Safety:
	
Contamination hazards
	
Multiplication and survival hazards
	
Food spoilage and food-borne illness
	
Control measures
	
People, premises and equipment
	
Cleaning and disinfection
	
From purchase to service
 
Management:
	
Your role as a manager/supervisor
	
Legal requirements
	
Training requirements
	
Effective training
	
Delegation and motivation
 
HACCP:
	
HACCP and food safety
	
Implementing HACCP
	
Conducting a hazard analysis
	
From CCPs to corrective actions
	
Verification and documentation