Level 3 Food Hygiene and Safety in Manufacturing
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If you are a manager or supervisor of a food manufacturing premises, then you have an important role to play in promoting food safety legislation in the workplace and encouraging other staff members to follow good hygiene practices. By law, all food handlers must be appropriately trained, and this Level 3 course helps those in management and supervisory roles understand their essential day-to-day responsibilities, including how to implement the basics of a HACCP food safety management system.
The course provides knowledge of food hygiene practices and legal responsibilities and gives further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible. The course uses a variety of written text, interactive exercises, video content and downloadable resources to provide learners with up-to-date knowledge of how to comply with, and uphold, food safety law in their workplace.
By the end of this course learners will:
Over 2 million cases of foodborne illness occur in the UK every year. The risk of illnesses from food increases when workers involved in the preparation, handling and serving of food do not have the information or training necessary to enable them to work safely and hygienically.
Food businesses have a legal responsibility to protect consumers from food that is damaging to health, from receiving food that is not of the nature, substance or quality which consumers expect and from food that is labelled, advertised and presented in a way that is false or misleading. Failure to comply with your duties and responsibilities as a food business may result in action being taken against you by the Food Standards Agency (FSA) or other enforcement agencies. By completing our Level 3 Food Hygiene and Safety in Manufacturing training course, food business owners, managers and supervisory staff will learn how to comply with food safety legislation and develop advanced knowledge of food hygiene principles and best practice procedures. The course will explain senior responsibilities, how to implement a food safety management system and how to maintain high standards to ensure safe and hygienic food handling.
Employees in non-senior roles involved in the preparation, handling and serving of food can be at risk of causing foodborne illnesses if the risks are not managed effectively. Food businesses must provide employees with information, instruction and training suitable to the work that they are carrying out. This will ensure that they understand the food safety legislation and practices in place, helping to protect the health and safety of themselves and others. Level 2 Food Hygiene and Safety for Manufacturing training would be more appropriate for non-senior staff who have no supervisory duties.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!
|1||Introduction and Supervising Food Safety|| |
Key terms, why is food safety important?, which foods cause illness?, who is most at risk?, roles of responsibility.
|2||Food Safety Legislation|| |
Food hygiene and the law, food safety management systems, enforcing the law, working with authorised officers, notices, fines and prosecution, due diligence, supervisor responsibilities, investigating outbreaks of food-borne illness, industry standards.
|3||Physical Contamination|| |
Physical contamination, the 6 Ps, controlling physical contamination, foreign body detection, foreign body prevention.
|4||Chemical Contamination and Non-Bacterial Food Poisoning|| |
Chemical contamination, acrylamide, scombrotoxic food poisoning, poisonous ingredients, metals, mycotoxins, food safe packaging, chemical food poisoning, controlling chemical contamination, reputable suppliers, analytical testing.
|5||Allergenic Contamination|| |
What is a food allergy?, anaphylactic shock, the 14 named food allergens, allergen labelling laws, Natasha’s Law, allergenic cross-contamination, allergen policy, allergens and food deliveries, allergens in food distribution and storage.
|6||Microbial Contamination|| |
Why is microbial contamination a risk?, food spoilage, bacterial growth, bacterial spores, toxins, cross-contamination, controlling microbial contamination, cooking instructions.
|7||Food Poisoning and Food-Borne Diseases|| |
What is food poisoning?, Salmonella, Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, Escherichia coli (E.coli), Clostridium botulinum, food borne diseases, Campylobacter enteritis, Escherichia coli 0157, Listeria monocytogenes, Typhoid and Paratyphoid, Dysentery (Shigella), viral contamination.
|8||Food Deliveries, Storage and Preservation|| |
Food deliveries, reputable suppliers, stock control, use by dates, best before dates, food storage, bulk storage, types of food preservation, methods of preservation.
|9||Temperature Control|| |
Safe temperatures, chilled storage temperature, freezer temperature, seasonal weather, cooking temperature, reheating food, cooling food, cook-chill, cook-freeze, thermal process validation, measuring equipment, how to take food temperatures, air temperature.
|10||Premises and Equipment Design|| |
The principles of design, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings, food storage areas.
|11||Waste Management and Cleaning|| |
Storing waste, waste removal, waste review, benefits of cleaning, supervising cleaning, types of cleaning, six stages of cleaning, cleaning chemicals, cleaning work equipment and surfaces, cleaning schedules, ATP hygiene monitoring tests.
|12||Pest Control|| |
Pest control and the law, common pests, stored product pests, animal pests, controlling pests, environmental, chemical and physical controls, pest control documentation.
|13||Personal Hygiene|| |
Why is personal hygiene important?, standards of personal hygiene, continuous monitoring of standards, visitor health questionnaires, handwashing, skin infections and wounds, sickness, returning to work, protective clothing, hair, jewellery and perfume, smoking and eating at work, makeup.
|14||Training Staff|| |
Why is training important?, levels of training, staff induction training, on-going training, contractor training, good manufacturing practice, staff training records, food safety culture, whistleblowing, the role of management.
|15||Implementing a Food Safety Management System|| |
What is HACCP?, prerequisite procedures, the 12-step process, TACCP & VACCP, cyber security, the 12 steps and 7 principles of HACCP, recording and labelling, product specifications.
|16||Food Safety Auditing|| |
What is an internal audit?, the role of a supervisor, auditing the HACCP plan, 3 lines of defence, toolkit, frequency of auditing, evaluating objective evidence, types of audits, traceability, product recalls, claims.
Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 45 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don't pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
This Level 3 Food Hygiene and Safety in Manufacturing course is suitable for managers and supervisors in all types of food and drink manufacturing premises.
In addition, Regulation (EC) No 852/2004 on the hygiene of foodstuffs states that food handlers must be trained in food hygiene matters ‘commensurate with their work activities.’ This course ensures that you comply with this regulation by providing learners with detailed knowledge of food safety principles. It gives instruction on how to promote best practice in the workplace and explains the basics of implementing an effective food safety management system based on the principles of HACCP.
If you are a food handler below the level of manager or supervisor, then the Level 2 Food Hygiene and Safety for Manufacturing course is more suited for your needs.
This certified online course is ideal for people working in positions such as, but not limited to:
Unsure which Food Hygiene course is right for you?
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Once you’ve completed your purchase, look out for an email containing the details you’ll need to start your training.
If you’ve purchased a single course, we’ll send you a unique course code. You can use this to add your training to an existing account, or create a brand new one.
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If your delivery address is in the UK, we will send a hard copy of your certificate to your UK postal address once you’ve completed your course. Although we try to deliver your certificates as soon as possible, please allow 3-4 working days for delivery.
Don’t want to wait? You can instantly download your digital certificate as a PDF after course completion.
Additionally, please note that if your company is paying by invoice we can only issue certificates after your order has been fully paid.
Our friendly customer support team is happy to help at any stage of your training. Call us on 0333 006 7000 or contact firstname.lastname@example.org, and we’ll do our best to answer any questions you may have.
Additionally, have you seen our help page? It’s full of useful information to help guide you through your training experience.