Assessment and Progression:
Assessment for this course will be based on written exams and practical assessments. Learners must achieve a minimum grade of 70% to pass the course. Upon successful completion of the course, learners will receive a certificate of completion and may progress to advanced courses in food safety or related fields
Course Contents:
The following table outlines the 10 course contents for Food Safety Level 3:
| Content | Description |
|---|
| 1 | Introduction to food safety management |
| 2 | Microbiological hazards and food poisoning |
| 3 | Chemical and physical hazards |
| 4 | Food safety management systems |
| 5 | HACCP principles and applications |
| 6 | Allergen management |
| 7 | Food fraud and food defense |
| 8 | Environmental control |
| 9 | Legislation and legal compliance |
| 10 | Training and communication |
Course Introduction:
This course is designed for individuals who have a supervisory or management role in the food industry and are responsible for food safety management. The course provides learners with a comprehensive understanding of food safety hazards, their sources, and the measures that can be taken to prevent food contamination. Topics covered include risk assessment, food safety management systems, and legal compliance.
