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.
- Matches RSPH and CIEH level 3 syllabus
- Matches REHIS Intermediate Food Hygiene Syllabus
- Meets UK and EU legal requirements for food handlers
- Accredited by CPD and Assured by RoSPA
- Endorsed by the Institute of Hospitality
- Reviewed by an independent lead auditor
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 6-8 hours
- On completion, certificate is posted the next working day
Who should take this course?
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:
- Quality Controller / Manager
- Production Manager
- Technical Manager
- Factory Supervisor / Team Leader
- Operations Manager
- Maintenance Engineer
- Warehouse Manager
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.
Environmental Health Officers
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.
Screenshots (click to view)
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.
Download Course Overview (PDF)
Aims of the course
By the end of this course learners will:
- Understand why food hygiene and safety practices are essential for all food handlers in a food manufacturing environment.
- Have awareness of the relevant food safety legislation and how it can be complied with.
- Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
- Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
- Understand the correct procedures for deliveries, storage and preservation of food and be able to state the safe temperatures for cooking, chilling and freezing food and know how to take temperature readings.
- Know that the premises must meet certain design standards and that work must occur in a way to promote good food hygiene and reduce the risk of contamination.
- Understand the importance of cleaning schedules, managing waste and pest control.
- Know what the law requires in regards to personal hygiene when working in a food manufacturing premises.
- Understand the basics of implementing a HACCP food safety management system and recognise the importance of auditing and inspection.
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