Intermediate Food Hygiene (Level 3)
Course overview
The Intermediate Food Hygiene Training (Level 3) course is designed for individuals who are responsible for managing or supervising food safety
Why Choose Food Hygiene Training Level 3
This level of training builds upon the basics and delves deeper into food safety management systems, legal requirements, and advanced hygiene practices.
Course Objective
- Gain a comprehensive understanding of food safety management
- Learn how to develop, implement, and monitor HACCP systems to ensure food safety at all stages of production and service.
Topics
Module 1
- Introduction to HACCP principles and their application in food safety management.
- Developing and implementing a HACCP plan.
- Identifying Critical Control Points (CCPs).
- Monitoring, verification, and documentation in HACCP.
Module 2
- Legal responsibilities of food businesses, managers, and staff.
- Food safety inspections, audits, and legal compliance.
- Consequences of non-compliance and enforcement actions.
- Understanding microbiological hazards (bacteria, viruses, fungi, and parasites).
Module 3
- The importance of temperature control in food safety (the Danger Zone).
- Safe food storage temperatures and methods.
- Cooking, serving, and reheating food at the correct temperatures.
- Proper use of thermometers for temperature monitoring.
- Keeping temperature records for compliance.
Certification
- Upon successful completion of the course and exam, we will issue a certificate to acknowledge your achievements.
- This certificate serves as a formal recognition of your expertise and commitment to safety standards.
