Food Hygiene Level 3
This Level 3 Food Safety course is designed for those in Food Safety supervisory roles within catering, retail and manufacturing, and other positions where Food Safety is a critical part of your role.
Your Food Hygiene Training
Learning Outcomes
Definitions
Hazards & Contamination
Chemical Contamination
Controlling Chemical Contamination
Physical Contamination
Allergenic Contamination
Biological Contamination
Contamination
Allergens & Allergic Reactions
Standards
Food-borne Illnesses
Microorganisms
Pathogenic Microorganisms
Less Common Food Poisoning Bacteria
Other Food-Borne Illnesses
Disease Caused By Food Sources
Reporting
Potential Fatality
Spoilage Bacteria
Bacteria Life Cycle
Spores & Toxins
Cross Contamination
Your Responsibilities
Legal Responsibility
Hand Washing
Personal Protective Equipment (PPE)
Gloves
Jewellery & Plasters
Wounds & Illness
Illness Reporting
Management & Hygiene
Cleaning Food Equipment
Cross Contamination (Colour Coding)
Cleaning Surfaces
Sanitisers
Disinfectants & The Law
Cleaning & Disinfecting Equipment
Sterilisation Tablets
Chemical Sanitiser
Cleaning Refrigerators
Dos and Don'ts
Sinks
Cloths
Cleaning Schedules
Schedule Information
Supervisory Responsibilities
Training
Bins
Waste Disposal
Waste
Food Pests
Pest Control
Manufacturer's Instructions
Preservation History
Preserving Food
Methods Of Preservation
Dried Food
Deliveries
Labelling & Storage
Recording & Labelling
Food Expiry Dates
Use By & Best Before
Time & Temperature Controls
Temperature Laws
Time & Temperature Controls
Temperature
Taking & Recording Temperatures
Premises & Workplace Design
Independent Probe Thermometers
Workplace Design Checklist
Pest-Proof Screens
Workflow
Workflow Checklist
Storage
Legislation
Non-Compliance
Food Safety Management System
HACCP Prerequisites
HACCP Steps 1-4
Intended Use Statement
HACCP Steps 5-8
Checking Steps
HACCP Steps 9-12
Identifying Critical Control Points
Safe Food Better Business
Record Keeping & Due Diligence
Enforcement
Actions
Inspection Intervals
Risk Rating & Investigations
Training Requirements
Staff Training Levels
Types Of Training & Keeping Records
Training Responsibility
First Aid & Reportable Diseases
Assessment
Your Certification
Further Reading
About This Course
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