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Health and 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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