Level 3 Food Safety Supervision for Manufacturing Course

Course Overview
  • The importance of food safety management procedures and complying with the law
  • The role of the supervisor in maintaining food safety
  • Ensuring that microbiological, chemical, physical and allergenic hazards are controlled
  • Ensuring good temperature control and stock rotation
  • The importance of ensuring good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts training and reporting illness
  • Ensuring that work areas and equipment are kept clean and safe
  • Ensuring safe waste disposal and pest management
  • Implementing food safety management systems
Who should attend?
  • Managers and Supervisors in medium and large manufacturing operations
  • From 4 – 12 delegates per course
Benefits to your organisation
  • Candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace and be an integral part of your HACCP team
  • To help food businesses fulfil their legal obligations
  • It is an ideal link between the “Level 2 Award in Food Safety for Manufacturing” qualification & the more advanced “Level 4 Award in Food Safety Management for Manufacturing”
Awarding Body
  • We are a Highfield approved centre
  • Highfield is the leading provider of regulated compliance qualifications in the UK, certificating over 350,000 learners a year

 

Course Duration
  • 3 day course and candidates are assessed via a  multiple choice examination

This course is normally delivered on-site and ‘in-house’