Level 3 Food Hygiene and Safety in Manufacturing
Quantity: 1
Level 3 Food Hygiene and Safety in Manufacturing
Duration 8-10 hours
For me
For teams
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100% online training
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Start when you like
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Learn on any device (desktop, mobile or tablet)
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Instant assessment and result
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1 learner per course
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Train teams of all sizes
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Bulk discounts starting at 10% off 10 courses
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Pay by invoice with 30 day payment terms available (5+ courses)
£130 +VAT
include vat
Includes a 10% discount for 10+ courses
If you are a manager or supervisor of a food manufacturing premises, then you have an important role to play in promoting food safety legislation in the workplace and encouraging other staff members to follow good hygiene practices. By law, all food handlers must be appropriately trained, and this Level 3 course helps those in management and supervisory roles understand their essential day-to-day responsibilities, including how to implement the basics of a HACCP food safety management system.
The course provides knowledge of food hygiene practices and legal responsibilities and gives further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible. The course uses a variety of written text, interactive exercises, video content and downloadable resources to provide learners with up-to-date knowledge of how to comply with, and uphold, food safety law in their workplace.
100% online training
Access anywhere
Same day digital certificate
Printed certificate posted next working day
Full audio voiceover
Assessment retakes at no extra cost
Matches RSPH and CIEH level 3 syllabus
Matches RSPH and CIEH level 3 syllabus
Accepted by Local Authorities
Accredited by CPD, assured by RoSPA Qualifications, endorsed by the Institute of Hospitality
Reviewed by an independent lead auditor
Bulk discount for orders of 10+ courses
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What you'll learn
By the end of this course learners will:
- Understand why food hygiene and safety practices are essential for all food handlers in a food manufacturing environment.
- Have awareness of the relevant food safety legislation and how it can be complied with.
- Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
- Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
- Understand the correct procedures for deliveries, storage and preservation of food and be able to state the safe temperatures for cooking, chilling and freezing food and know how to take temperature readings.
- Know that the premises must meet certain design standards and that work must occur in a way to promote good food hygiene and reduce the risk of contamination.
- Understand the importance of cleaning schedules, managing waste and pest control.
- Know what the law requires in regards to personal hygiene when working in a food manufacturing premises.
- Understand the basics of implementing a HACCP food safety management system and recognise the importance of auditing and inspection.
Training you can trust
Accredited by CPD
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Assured by RoSPA Qualifications
This course is also assured by the Royal Society for the Prevention of Accidents through their RoSPA Qualifications Assurance System, as providing up-to-date, quality and content-approved training.
Endorsed by the Institute of Hospitality
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
Recommended renewal:
3 years
What does this mean? This certificate does not have an expiry date, however, based on industry best practice guidelines there is a recommended renewal period.
Engage and empower
Our in-house Learning Designers develop all of our courses to give you and your learners the most engaging training possible.
Why take this course?
Over 2 million cases of foodborne illness occur in the UK every year. The risk of illnesses from food increases when workers involved in the preparation, handling and serving of food do not have the information or training necessary to enable them to work safely and hygienically.
Food businesses have a legal responsibility to protect consumers from food that is damaging to health, from receiving food that is not of the nature, substance or quality which consumers expect and from food that is labelled, advertised and presented in a way that is false or misleading. Failure to comply with your duties and responsibilities as a food business may result in action being taken against you by the Food Standards Agency (FSA) or other enforcement agencies. By completing our Level 3 Food Hygiene and Safety in Manufacturing training course, food business owners, managers and supervisory staff will learn how to comply with food safety legislation and develop advanced knowledge of food hygiene principles and best practice procedures. The course will explain senior responsibilities, how to implement a food safety management system and how to maintain high standards to ensure safe and hygienic food handling.
Employees in non-senior roles involved in the preparation, handling and serving of food can be at risk of causing foodborne illnesses if the risks are not managed effectively. Food businesses must provide employees with information, instruction and training suitable to the work that they are carrying out. This will ensure that they understand the food safety legislation and practices in place, helping to protect the health and safety of themselves and others. Level 2 Food Hygiene and Safety for Manufacturing training would be more appropriate for non-senior staff who have no supervisory duties.
Module 1: Introduction and Supervising Food Safety
Key terms, why is food safety important?, which foods cause illness?, who is most at risk?, roles of responsibility.
Module 2: Food Safety Legislation
Food hygiene and the law, food safety management systems, enforcing the law, working with authorised officers, notices, fines and prosecution, due diligence, supervisor responsibilities, investigating outbreaks of food-borne illness, industry standards.
Module 3: Physical Contamination
Physical contamination, the 6 Ps, controlling physical contamination, foreign body detection, foreign body prevention.
Module 4: Chemical Contamination and Non-Bacterial Food Poisoning
Chemical contamination, acrylamide, scombrotoxic food poisoning, poisonous ingredients, metals, mycotoxins, food safe packaging, chemical food poisoning, controlling chemical contamination, reputable suppliers, analytical testing.
Module 5: Allergenic Contamination
What is a food allergy?, anaphylactic shock, the 14 named food allergens, allergen labelling laws, Natasha’s Law, allergenic cross-contamination, allergen policy, allergens and food deliveries, allergens in food distribution and storage.
Module 6: Microbial Contamination
Why is microbial contamination a risk?, food spoilage, bacterial growth, bacterial spores, toxins, cross-contamination, controlling microbial contamination, cooking instructions.
Module 7: Food Poisoning and Food-Borne Diseases
What is food poisoning?, Salmonella, Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, Escherichia coli (E.coli), Clostridium botulinum, food borne diseases, Campylobacter enteritis, Escherichia coli 0157, Listeria monocytogenes, Typhoid and Paratyphoid, Dysentery (Shigella), viral contamination.
Module 8: Food Deliveries, Storage and Preservation
Food deliveries, reputable suppliers, stock control, use by dates, best before dates, food storage, bulk storage, types of food preservation, methods of preservation.
Module 9: Temperature Control
Safe temperatures, chilled storage temperature, freezer temperature, seasonal weather, cooking temperature, reheating food, cooling food, cook-chill, cook-freeze, thermal process validation, measuring equipment, how to take food temperatures, air temperature.
Module 10: Premises and Equipment Design
The principles of design, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings, food storage areas.
Module 11: Waste Management and Cleaning
Storing waste, waste removal, waste review, benefits of cleaning, supervising cleaning, types of cleaning, six stages of cleaning, cleaning chemicals, cleaning work equipment and surfaces, cleaning schedules, ATP hygiene monitoring tests.
Module 12: Pest Control
Pest control and the law, common pests, stored product pests, animal pests, controlling pests, environmental, chemical and physical controls, pest control documentation.
Module 13: Personal Hygiene
Why is personal hygiene important?, standards of personal hygiene, continuous monitoring of standards, visitor health questionnaires, handwashing, skin infections and wounds, sickness, returning to work, protective clothing, hair, jewellery and perfume, smoking and eating at work, makeup.
Module 14: Training Staff
Why is training important?, levels of training, staff induction training, on-going training, contractor training, good manufacturing practice, staff training records, food safety culture, whistleblowing, the role of management.
Module 15: Implementing a Food Safety Management System
What is HACCP?, prerequisite procedures, the 12-step process, TACCP & VACCP, cyber security, the 12 steps and 7 principles of HACCP, recording and labelling, product specifications.
Module 16: Food Safety Auditing
What is an internal audit?, the role of a supervisor, auditing the HACCP plan, 3 lines of defence, toolkit, frequency of auditing, evaluating objective evidence, types of audits, traceability, product recalls, claims.
Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 45 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don't pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
This Level 3 Food Hygiene and Safety in Manufacturing course is suitable for managers and supervisors in all types of food and drink manufacturing premises.
In addition, Regulation (EC) No 852/2004 on the hygiene of foodstuffs states that food handlers must be trained in food hygiene matters ‘commensurate with their work activities.’ This course ensures that you comply with this regulation by providing learners with detailed knowledge of food safety principles. It gives instruction on how to promote best practice in the workplace and explains the basics of implementing an effective food safety management system based on the principles of HACCP.
If you are a food handler below the level of manager or supervisor, then the Level 2 Food Hygiene and Safety for Manufacturing course is more suited for your needs.
This certified online course is ideal for people working in positions such as, but not limited to:
- Quality Controller / Manager
- Production Manager
- Technical Manager
- Factory Supervisor / Team Leader
- Operations Manager
- Maintenance Engineer
- Warehouse Manager
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