Food Safety Level 3
Objective
Level 3 Food Safety course provide the advanced knowledge needed to effectively manage food safety in their establishments. This course delves into process supervision, risk control, and the implementation of food safety systems based on Hazard Analysis and Critical Control Points (HACCP), ensuring regulatory compliance and consumer protection.
Training Content
- Foodborne Illness and Its Causes
- Hygiene Control
- Personal Hygiene
- Pest Control
- Temperature Control
- Cleaning and Disinfection
- Packaging, Transport, and Labelling
- Facility Design and Layout
- High-Risk Foods and Food Storage
- Process Flow
- Food Safety Management System (HACCP)
- Staff Supervision
Designed for:
This course is designed for experienced cooks, station chefs, and other kitchen professionals who want to enhance their knowledge of food safety and strengthen their ability to maintain high hygiene standards in food handling and preparation.
Duration:
4 hours