Food Safety Level 3

Aimed at: Owners, Managers and Head Chefs

Course description: This course has recently been updated to meet current legalisation and agreed good practice in the food industry. The course covers an in-depth understanding of how to apply and monitor good food safety practice in the workplace. It also ensures that supervisors know how to implement food safety management procedures along with how to maintain them.

Day 1

• Introduction
• Microbiology
• Contamination hazards (Food Storage and Temperature Control, Preservation)

Day 2

• Food poisoning (Food-Borne Illness)
• Personal hygiene
• Premises & equipment
• Cleaning & disinfection
• Pest management

Day 3

• HACCP
• Supervisory management
• Legislation
• Exam

Assessment: Multiple choice examination

Course duration: 3 day (22 hours total qualification time)