Food Safety Level Three


Topics covered:

  • Food Safety
  • Contamination hazards
  • Multiplication and survival hazards
  • Food spoilage and food-borne illness
  • Control measures
  • People, premises and equipment
  • Cleaning and disinfection
  • From purchase to service


Your role as a manager/supervisor

  • Legal requirements
  • Training requirements
  • Effective training
  • Delegation and motivation


  • HACCP and food safety
  • Implementing HACCP
  • Conducting a hazard analysis
  • From CCPs to corrective actions
  • Verification and documentation
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For Bulk Purchases of 10 or more the price is £140 each!
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