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Overview
This food safety bundle consists of three premium courses covering Food Safety Management, HACCP and Food Allergen Awareness. This bundle is designed for those who are involved in the food industry and want to enrich their knowledge about food hygiene and safety best practices to ensure optimum food safety within workplaces. The course materials are designed and prepared by industry experts to meet all your learning demands and equip you with core skills to succeed in the relevant fields.
Food Safety Management - Level 3
The Food Safety Management – Level 3 course is an advanced training course for food, catering and hospitality professionals in supervisory and management roles. It covers key topics such as HACCP management systems, contamination prevention and control, the microbiology of food, personal hygiene and workplace cleanliness, key legislation and best practice guidelines.
Level 3 HACCP Training
This Level 3 HACCP is an advanced course, designed to guide senior professionals involved in food handling through the essential HACCP principles. This will allow food safety managers and supervisors to set up HACCP plans in their workplace, and introduce food safety regulations to the premises. They will also be able to ensure that fellow employees are also trained and able to work under the HACCP guidelines.
Food Allergen Awareness Training
This allergen awareness training course is designed to provide those who work in the food business, catering industry and food manufacturing industry, with an in-depth understanding of food allergens and intolerances. It explores the FSA’s regulations, food cross-contamination prevention and the different types of allergens in detail.
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Accredited by CPD
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Instant e-certificate and hard copy dispatch by next working day
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Fully online, interactive course with audio voiceover
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Developed by qualified professionals
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Self-paced learning and laptop, tablet, smartphone-friendly
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24/7 Learning Assistance
Who should take the course
This course is ideal for anyone who is involved in a senior position in the food industry and wishes to learn more about food hygiene and safety, which includes:
- Senior food retailers
- Restaurant and Café owners
- Head Chefs & Kitchen Managers
- Supervisory food handlers
- Landlords and pub owners
- Supervisors or Managers of fast-food outlets and takeaways
- Hygiene Supervisors
- Restaurant Managers
- Head Chefs
- Food Safety Officers
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Learning Outcomes
By the end of the course, learners will be able to:
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Understand the importance of HACCP-based food safety management systems.
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Implement and monitor an effective HACCP system in the workplace
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Understand the key principles of hazard control and contamination prevention.
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Identify all possible risks during food preparation or the production process.
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Reduce the risk of food contamination and food poisoning through key best practice measures.
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Ensure that all staff are working in compliance with UK food safety regulations.
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Understand the basics of food allergens and the allergen guidance for food businesses.
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Understand different allergic reactions and treatments.
Accreditation
All of our courses are fully accredited. The content of the Food Safety Bundle is certified by the CPD Certification Service as conforming to the continuous professional development principles. This course provides you with up-to-date skills and knowledge and helps you to become more competent and effective in your chosen field.
Assessment
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Course Curriculum
Food Safety Management - Level 3
Module 01: Food Safety – An Introduction
Module 02: Supervision of Food Safety
Module 03: Food Safety Legislation
Module 04: Food Safety Management System
Module 05: Food Safety Management Tools
Module 06: Microbiology
Module 07: Contamination Hazards
Module 08: Controlling Contamination
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Module 10: Food Poisoning (Non-Bacterial)
Module 11: Personal Hygiene
Module 12: Food and Temperature Control
Module 13: Checking, Verifying and Recording Temperature
Module 14: Food Spoilage and Preservation
Module 15: Food Premises and Equipment: The Design and Construction
Module 16: Waste Disposal, Cleaning and Disinfection
Module 17: Pest Management
Module 18: Food Safety Training for the Staff
Level 3 HACCP Training
Module 01: An Introduction to HACCP
Module 02: HACCP and Food Safety Legislation
Module 03: Food Safety Hazards
Module 04: Planning a HACCP System
Module 05: Creating the HACCP System
Module 06: Principle 1 – Hazard Analysis
Module 07: Principle 2 – Critical Control Points
Module 08: Principle 3 – Critical Limits
Module 09: Principle 4 – Monitoring Critical Control Points
Module 10: Principle 5 – Corrective Action
Module 11: Principle 6 – Verification of the HACCP System
Module 12: Principle 7 – Documentation
Module 13: Implementing the HACCP System
Module 14: HACCP Alternatives
Food Allergen Awareness Training
Module 01: Basics of Food Allergens
Module 02: Allergen Guidance for Food Businesses
Module 03: Allergen Guidance for Consumers
Module 04: Allergic Reactions and Treatments
