FOOD HYGIENE FOR MANUFACTURING LEVEL 3
This
Food Hygiene Level 3 course is essential for any manager or supervisor
in a food manufacturing business. This course is also ideal for people
running their own business and wanting to operate legally and safely.
This Food Hygiene Level 3 course is divided into 15 easy to follow interactive modules and includes a multiple choice test at the end:
Course Content
1.
1. Introduction to Supervising Food Hygiene
2. Food Hygiene Legislation
3. Food Contamination
4. Controlling Contamination
5. Micro-Organisms, Food Poisoning and Viruses
6. Non-Bacterial Food Poisoning
7. Temperature Control
8. Checking, Verifying and Recording Temperatures
9. Premises and Equipment Design
10. Waste, Cleaning and Disinfection
11. Pest Control
12. Personal Hygiene
13. Training Staff
14. Implementing a Food Safety Management System
15. Food Hygiene Auditing
16. Aims of the Training:
By the end of the course learners will be able to:
• Categorise food into four distinct food groups
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk
• Limit allergens from contaminating food
• Understand the basics of personal hygiene and why it is important
• Identify what is required from a food premises in order for it to be food safe
• Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination
• Explain the basics of a HACCP food safety management system and recognise the relevance of auditing and inspection
• Understand different ways in which food can be cooked, reheated or held
• Have awareness of the relevant food safety legislation and how it can be complied with
• Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
• Know what the law requires in regards to personal hygiene when working in a food retail premises
This Food Hygiene Level 3 course is divided into 15 easy to follow interactive modules and includes a multiple choice test at the end:
Course Content
1.
1. Introduction to Supervising Food Hygiene
2. Food Hygiene Legislation
3. Food Contamination
4. Controlling Contamination
5. Micro-Organisms, Food Poisoning and Viruses
6. Non-Bacterial Food Poisoning
7. Temperature Control
8. Checking, Verifying and Recording Temperatures
9. Premises and Equipment Design
10. Waste, Cleaning and Disinfection
11. Pest Control
12. Personal Hygiene
13. Training Staff
14. Implementing a Food Safety Management System
15. Food Hygiene Auditing
16. Aims of the Training:
By the end of the course learners will be able to:
• Categorise food into four distinct food groups
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk
• Limit allergens from contaminating food
• Understand the basics of personal hygiene and why it is important
• Identify what is required from a food premises in order for it to be food safe
• Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination
• Explain the basics of a HACCP food safety management system and recognise the relevance of auditing and inspection
• Understand different ways in which food can be cooked, reheated or held
• Have awareness of the relevant food safety legislation and how it can be complied with
• Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
• Know what the law requires in regards to personal hygiene when working in a food retail premises