Level 3 Food Hygiene

Level 3 Food Hygiene

This course is for people who are involved with the preparation of food on a supervisory / management level.

The aim of the course is to develop an understanding of food safety requirements during the production and preparation of food for human consumption.

The course provides the necessary information and instruction to effectively control the risk of food hazards within the workplace and subsequently reduce the risk of a food poisoning outbreak.

• Introduction to food safety
• Food hazards
• How contamination occurs
• Microbiological information
• Food poisoning bacteria / food borne illness
• Storage, temperature control and preservation methods
• Kitchen design and cleaning
• Food handling
• Pest contamination
• Hazard analysis
• Food safety legislation