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Step into the realm of advanced food safety with our “Food Safety Level 3 and Hazards Control Training” course. Discover the critical importance of food safety, guided by comprehensive modules that cover everything from hazard identification to rigorous documentation. This course is meticulously designed to equip you with a thorough understanding of Hazard Analysis and Critical Control Points (HACCP), ensuring that you can maintain the highest standards of food safety.
Our curriculum starts with the basics, introducing the significance of food safety and laying down the prerequisites. You’ll explore detailed flow diagrams, understand critical control points, and learn to establish stringent limits and monitoring procedures. Each module is crafted to provide in-depth knowledge and practical techniques, including verification and corrective actions, essential for maintaining food safety protocols.
Supervisors play a pivotal role in enforcing food safety laws, and this course addresses their responsibilities comprehensively. By the end, you’ll be well-versed in food safety legislation and ready to implement effective safety measures in your workplace. Whether you’re in the food industry or aspiring to join, this course ensures you’re prepared to safeguard public health through impeccable food safety practices.
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 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.
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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