The “Food Safety Level 3 and Hazards Control Training” course is designed to provide participants with a comprehensive understanding of food safety principles and hazard control measures. It covers topics such as pest control, cleaning and disinfection, hazard analysis, critical control points (HACCP), and the role of supervisors in ensuring food safety. The course emphasizes the importance of documentation and compliance with food safety laws.
After studying the course materials of the Food Safety Level 3 and Hazards Control Training you will be able to take the MCQ test that will assess your knowledge. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.
This Food Safety Level 3 and Hazards Control Training does not require you to have any prior qualifications or experience. You can just enrol and start learning.
This Food Safety Level 3 and Hazards Control Training was made by professionals and it is compatible with all PC’s, Mac’s, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Food Safety Level 3 and Hazards Control Training is a great way for you to gain multiple skills from the comfort of your home.
Prologue: The importance of food safety | |||
Prologue: The importance of food safety | 00:02:00 | ||
Introduction | |||
Introduction | 00:03:00 | ||
Prerequisites | |||
Pest Control | 00:12:00 | ||
Structure and equipment | 00:07:00 | ||
Cleaning and disinfection | 00:07:00 | ||
Flow Diagrams | |||
Flow Diagrams | 00:03:00 | ||
Hazard Analysis and Critical Control Points: an introduction | |||
Introduction to HACCP | 00:05:00 | ||
Principle 1. Identify Hazards and Controls | |||
Physical, allergenic and chemical contamination | 00:06:00 | ||
Microbiological contamination | 00:05:00 | ||
Microbiological Multiplication | 00:08:00 | ||
Microbiological survival | 00:03:00 | ||
Principle 2: Identify Critical Control Points | |||
Identify Critical Control Points | 00:03:00 | ||
Principle 3: Establish critical limits | |||
Establish critical limits | 00:05:00 | ||
Principle 4: Implement monitoring of CCP's | |||
Principle 4: Implement monitoring of CCP’s | 00:02:00 | ||
Principle 5: Establish corrective actions | |||
Principle 5: Establish corrective actions | 00:02:00 | ||
Principle 6: Verification | |||
An introduction to verification | 00:02:00 | ||
Verification: Monitoring complaints (food poisoning) | 00:07:00 | ||
Verification: Internal Audits | 00:10:00 | ||
Principle 7: Documentation | |||
Principle 7: Documentation | 00:02:00 | ||
The Supervisors Role in Food Safety | |||
The Supervisors Role in Food Safety | 00:01:00 | ||
Food Safety Law | |||
Food Safety Law | 00:08:00 | ||
Course Summary and revision | |||
Course summary and revision | 00:17:00 |
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