Supervising Food Safety - Level 3
This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment.
Course Modules
Modules
Title
Pass %
1
Introduction to Food Safety
70
2
Food Poisoning, Spoilage & Preservation
70
3
Microbiology
70
4
Microbiological Hazards & Controls
70
5
Chemical Hazards, Controls & Prevention
70
6
Allergen Hazards & Controls
70
7
Physical Hazards & Controls
70
8
Personal Hygiene
70
9
Design and Use of Food Premises and Equipment
70
10
Cleaning & Disinfection
70
11
Pests & Pest Management
70
12
HACCP & FSMS
70
13
Implementation of HACCP
70
14
7 Principles of Hazard Control
70
15
Food Safety Legislation & Enforcement
70
16
Final Test
70
Recommended System Requirements:
- Browser: Up to date web browser
- Video: Up to date video drivers
- Memory: 1Gb+ RAM
- Download Speed: Broadband (3Mb+)
Duration:
260 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).
