Food Safety Course Level 3

Overview

This course aims to equip personnel working in retail and/or non-retail food establishments with the knowledge and skills to:

1) Conduct food safety and hygiene checks.

2) Identify hygiene lapses and manage non-conformances.

3) Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Food Safety Management System (FSMS) based on Hazard Analysis and Critical Control Points (HACCP).

On completion of this course, participants will have the knowledge and skills in Food Safety and Hygiene and be able to apply them at the workplace. This Includes:

• Food safety practices and regulatory requirements
• Types of pre-requisite programmes implemented in food establishments
• Methods used to conduct food safety and hygiene inspections/checks
• Food safety and hygiene lapses and corrective actions
• Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)

(One short breaks in between – light refreshment provided)

Duration: 21 hours – 3 days consecutive (Inclusive of 1 hour lunch break each day and time allocated for assessment)

Assessment

Written & Practical – 120 mins (2 Hours)