Food Safety Level III
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.
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 |
Learning Outcomes: Upon completion of this course, learners will be able to:
| Outcome | Description |
|---|---|
| 1 | Understand the importance of food safety management and the consequences of poor food safety practices |
| 2 | Identify microbiological hazards, their sources, and the conditions that promote their growth |
| 3 | Identify physical and chemical hazards and the measures that can be taken to prevent contamination |
| 4 | Understand food safety management systems and their applications |
| 5 | Understand the principles and applications of HACCP |
| 6 | Understand allergen management and its importance |
| 7 | Understand food fraud and food defense and their implications |
| 8 | Understand environmental control and its importance |
| 9 | Understand relevant legislation and legal compliance related to food safety |
| 10 | Implement effective training and communication strategies to maintain food safety |