This Food Hygiene Level 3 course is aimed at supervisors, managers, or business owners working in the food industry. It identifies key areas within food safety and hygiene, allowing problems to be identified and resolved with the ultimate aim of ensuring good practices throughout the whole business.
LEARNING OUTCOMES
- Understand the importance of good food hygiene management and how to implement it
- Understand responsibilities as a supervisor and/or employer
- Includes & develops on Level 1 & 2 food safety training to give you an understanding of the additional information needed in your role
SECTION 1
In order for someone to complete Level 3 Food Hygiene training, they need to complete levels 1 and 2 (included in this course) as well as learning about their additional responsibilities as a supervisor or business owner. In this first section, we take a look at types of hazards, bacteria, illnesses, allergies, good/poor standards, and much more!
SECTION 2
In our second section, we focus on employee personal hygiene. This includes hand washing, PPE, jewellery and cosmetics, handling staff illness, staff returning to work, and leading by example.
SECTION 3
Anything you use from a fork to a freezer is food equipment, and keeping equipment and working areas clean, tidy and undamaged is key. This third section looks at cross-contamination, cleaning and disinfection, cleaning schedules, waste, food pests and more!
SECTION 4
There are a few different things to consider when it comes to food temperatures, deliveries, storage, preservation, packaging and labelling which we take a look at in our fourth section.
SECTION 5
There are certain legal requirements that food businesses and food handlers must meet. In our final section, we cover the relevant food safety legislation, food safety management systems (HACCP), record keeping, inspections, training requirement and more!
