Food Safety & Hygiene Level 3 Supervising Food Safety in Catering

Overview:

This Level 3 Food Hygiene Training Course is aimed specifically towards Catering Managers, Supervisors, Executive and Head Chefs within the Hospitality Industry by Implementing a HACCP food safety management system.

The course covers the following topics:

• Basic Microbiology, Food Poisoning & Food Borne Disease
• Purchasing, Delivery and Storage
• Holding, Display, Service and Preservation
• Food Safety Legislation
• Design and Construction of Food Premises and Equipment
• Training Documentation and Records
• Personal Hygiene
• Food Preparation and Cooking & Reheating
• Cleaning and Disinfection
• Pest Control
• Hazard Analysis and Critical Control Point

Prerequisites:

Completion of the Food Safety Level 2 or some knowledge about food safety, as this is an advanced course.

Duration:

This course takes 2 days to complete.