Level 3 Food Safety and Hygiene in Manufacturing

Anyone who oversees food production for a food manufacturing business needs to be aware of all food safety and hygiene standards, including how to effectively manage staff to minimise risk. It is recommended that manufacturing premises should have at least one person trained to Level 3 in food hygiene and safety - particularly if they are in charge of other staff and are responsible for their training. We also offer Level 3 Food Hygiene for Supervisors in: Catering | Retail. Those in a role where they supervise or manage others working with or handling food are recommended to complete a Level 3 Food Safety and Hygiene course. Understanding how hazards can occur in food manufacturing businesses and what problems they can create, how to make an effective HACCP plan and keep your site in good condition are just come of the factors needed to uphold satisfactory health and safety standards as a supervisor in manufacturing. This Level 3 Food Hygiene online course is suitable for anyone who works in the manufacturing environment and is involved in the management or supervision of food handlers or catering staff, including anyone involved in food preparation. It satisfies a food handler’s legal obligation to undertake appropriate food safety training, as well as building on the safety principles explained in the Level 2 Food Safety & Hygiene course. This Level 3 Food Safety Course is aimed at any business striving to achieve a 5* rating under the national hygiene rating system. Boost knowledge, confidence and understanding and receive a high quality certificate to demonstrate training has taken place. Some of the areas covered by this course include: How food law applies to your premises What a supervisor does in catering Why a HACCP plan is important Implementing internal food safety measures The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely. Who should take this course and why? As a business owner or supervisor, you have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and the Food Hygiene Regulations 2005. Level 3 Food Hygiene training is suitable for those who work, train or supervise others in food handling in a manufacturing environment after completing the Level 2 Food Hygiene and Safety course, including but not limited to alcohol and soft drink production, dairy product production, meat processing and production, chilled/frozen product production, confectionery industry, large scale bakery production and fruit and vegetable processing. It is recommended everyone working with or handling food has a Level 2 Food Safety and Hygiene certificate, we offer Level 2 Food Hygiene for: Catering | Manufacturing | Retail | Drinks Manufacturers. Training is required for anyone who works in an environment where food is prepared or handled such as bakeries, restaurants, bars, fish & chip shops, food trucks, butchers, schools, fast food outlets, takeaways, colleges, hospitals, hotels, B&B’s, cruises, holiday parks, hostels, guest houses and anywhere else food is being handled. What does this course cover? To help develop an in-depth knowledge of food safety and hygiene, this course provides interactive content which is split into the following chapters: Introduction Food Safety Hazards and Contamination Microbiology Food Borne Illnesses Understanding Food Law The Role of the Supervisor Food Safety Management (HACCP) Food Preservation Food Storage and Temperature Control Personal Hygiene Workplace Equipment and Design Cleaning and Disinfection Pest Control It is recommended each business that works with or handles food has at least one person trained to Level 3 standard so they can work with and supervise others when handling food. Training outcomes By the end of the course learners will: Understand their role in the supervision of food handlers when it comes to food safety and hygiene Be able to define food safety hazards, hygiene risks and understand how they may be prevented and controlled Recognise the importance of thorough preparation and cooking of food to eliminate dangerous viruses and bacteria Understand how to prevent foodborne illness, and the impact of this from a personal and a legal responsibility Know how to develop and maintain an effective HACCP system Know how to preserve food safely and hygienically Understand how to keep premises and equipment clean Know how to control contamination through safe temperatures and storage Know how to ensure that staff keep a good standard of personal hygiene Understand how to keep the workplace hygienic and safe for food preparation, cooking and storage Level 3 Food S