Management Of Food Hygiene Training Course
HACCP LEVEL 3
About Our Management of Food Hygiene Level 3 Training
Due to COVID-19 our HACCP Level 3 Training Course is now being delivered fully online for your safety. This course can be completed in two ways.
1. the Food Safety Level 3 Training Course course can be complete via our online training portal, or via our live virtual classes
It is a legal requirement that all staff working with Food receive training commensurate with their level of involvement and responsibility.
Management of Food Hygiene Training Course HACCP Level 3 is aimed specifically towards Catering Managers, Supervisors, Executive and Head Chefs within the Hospitality Industry, Industrial and Institutional Catering Units, along with the Health Sector, Retail Sector and Delicatessens.
Management of Food Hygiene Training Course HACCP Level 3 will benefit Personnel & Training Officers in large scale Hospitality and Catering Organisations, as well as College Lecturers in Tourism, Food and Beverage Management subject
Prerequisites
There are no prerequisites for the online course. but you should have some food safety knowledge as this is an advanced course
The Virtual classroom will require you to have a device with a camera and microphone to attend
Duration
The online course takes on average 300 minutes to complete.
The Virtual Classroom is a 3 day course. running from 9:30 – 17:00 each day
Certification
Upon successful completion of your Food Safety Level 3 Training, you will receive a certificate valid for 3 years.
Course Content Comparison
Virtual Class Course Content
Management of Food Hygiene Training Course HACCP Level 3 Content:
Module 1
Session 1 Introduction
Session 2 Basic Microbiology, Food Poisoning & Food Borne Disease
Session 3 Personal Hygiene
Module 2
Session 1 Purchasing, Delivery and Storage
Session 2 Food Preparation and Cooking & Reheating
Session 3 Holding, Display, Service and Preservation
Session 4 Cleaning and Disinfection
Session 5 Food Safety Legislation
Session 6 Pest Control
Module 3
Session 1 Design and Construction of Food Premises and Equipment
Session 2 Hazard Analysis and Critical Control Point
Session 3 Training Documentation and Records
Course Revision and Examination Information.
HACCP Level 3 Online Course Content
|
We offer a wide range of health and safety courses that would be appropriate for people working in the food industry. Course |
Module Number |
Module Name |
Pass % Required |
|
Supervising Food Safety – Level 3 |
1 |
Introduction to Food Safety |
70 |
|
Supervising Food Safety – Level 3 |
2 |
Food Poisoning, Spoilage & Preservation |
70 |
|
Supervising Food Safety – Level 3 |
3 |
Microbiology |
70 |
|
Supervising Food Safety – Level 3 |
4 |
Microbiological Hazards & Controls |
70 |
|
Supervising Food Safety – Level 3 |
5 |
Chemical Hazards, Controls & Prevention |
70 |
|
Supervising Food Safety – Level 3 |
6 |
Allergen Hazards & Controls |
70 |
|
Supervising Food Safety – Level 3 |
7 |
Physical Hazards & Controls |
70 |
|
Supervising Food Safety – Level 3 |
8 |
Personal Hygiene |
70 |
|
Supervising Food Safety – Level 3 |
9 |
Design and Use of Food Premises and Equipment |
70 |
|
Supervising Food Safety – Level 3 |
10 |
Cleaning & Disinfection |
70 |
|
Supervising Food Safety – Level 3 |
11 |
Pests & Pest Management |
70 |
|
Supervising Food Safety – Level 3 |
12 |
HACCP & FSMS |
70 |
|
Supervising Food Safety – Level 3 |
13 |
Implementation of HACCP |
70 |
|
Supervising Food Safety – Level 3 |
14 |
7 Principles of Hazard Control |
70 |
|
Supervising Food Safety – Level 3 |
15 |
Food Safety Legislation & Enforcement |
70 |
|
Supervising Food Safety – Level 3 |
16 |
Final Test |
70 |
Refresher Training & Certification Validity Period
Refresher training is recommended at intervals not greater than 3 years.
Special Instructions For This Course
Any special needs/requirements should be identified at the time of booking.
