Course Overview

This Food Safety Level 3 Online Training programme is designed for managers and supervisors in the food and drink manufacturing industry to help them 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.

On completion of this course, you will be able to:

• Understand risks to food safety
• Understand how Business Operators (Bos) comply with food safety regulation in manufacturing
• Understand food safety management procedures (FSMP), its supervision and application in manufacturing

Course Contents:

There are 8 easy to digest modules which you can complete in any order with ease.:

Module 1 - Legislation

• Acts of Parliament which are concerned with principles of legislation.
• Regulations and orders which normally deal with specific premises or commodities in much greater detail than acts.
• Local acts or by-laws which are made or adopted by local authorities and are legally binding only within the area of particular authority

Module 2 - Personal Health and Hygiene

• Recognise the requirements and individual responsibilities for personal hygiene
• Follow the protocol for hand washing
• Ensure that team members wash their hands effectively
• Follow personnel health screening

Module 3 - Hazards and Controls

• Identify the food safety hazards within your area of responsibility
• Identify control measures to reduce or eliminate food safety hazards to a safe level

Module 4 - Microbiology and Foodborne Illness

• Understand different pathogens and the likely cause and symptoms
• Identify control measures to minimize the risk of foodborne illness for your team and your consumers.

Module 5 - Pest Management

• Identify the pests that can cause illness
• List the Management measures to reduce the risk of pests.

Module 6 - HACCP

• Understand the legal requirement for HACCP and the 7 HACCP principles
• State examples of prerequisite procedures
• Identify critical control points in the process and controls which will prevent non conformance

Module 7 - Cleaning, Disinfection and Waste Control

• Explain why cleaning and disinfection are important
• Identify methods for cleaning and disinfection
• Understand the need for cleaning documentation
• Describe the importance of waste control
• Outline the waste hierarchy
• Understand how food processing environments control waste

Module 8 - Role of the Supervisor

• Identify how the supervisor motivates the team to meet food safety standards
• State the legal training requirements for the team and how you can check competence

Endorsements

BRC Global Standards provide a framework for manufacturers to assist them in the production of safe and legal products that meet their customers’ quality requirements.The BRC Academy works with a variety of partners globally to educate and support the Food Industry worldwide. We support the work of the National Skills Academy for Food & Drink and its aims to ensure that food and drinks businesses across the UK are applying the most rigorous and up-to-date food safety practices.

Food hygiene rules require food handlers to be instructed or trained in the food hygiene matters commensurate with their work activity. The food business should determine what instruction or training is most
appropriate in each case. This course is based on the National Occupational Standards for Food Safety, which uses content that is endorsed by the Food Standards Agency.

This course is based on the National Occupational Standards for Food Safety, which uses content that is endorsed by the Food Standards Agency.