Food Safety and Hygiene Level 3 - Practical Demonstration
Food Safety and Hygiene Level 3 - Practical Demonstration
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Description
Food Safety and Hygiene Level 3 – Practical Demonstration course teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Food Safety and Hygiene Level 3 – Practical Demonstration course is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.
To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.
The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.
Key Features of the Food Safety and Hygiene Level 3 – Practical Demonstration Course :
Our trusted, high quality and affordable Food Safety and Hygiene Level 3 – Practical Demonstration course trains individuals to become experts in their field.
Sneak Peek
Who Should Take the Course
Anyone with a knack for learning new skills can take this Food Safety and Hygiene Level 3 - Practical Demonstration
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate.
Accreditation
All of our courses, including this Food Safety and Hygiene Level 3 - Practical Demonstration, are fully accredited.
Course Curriculum
This section provides an in-depth breakdown of the course structure, topics covered, and what students can expect from each module.
- Introduction to Food Safety
- Roles and Responsibilities of a Food Supervisor and Policies
- Laws and Legislation
- Introduction to Food Safety Management Systems (FSMS) and HACCP
- Implementation and Tools of FSMS
- Food Poisoning Causes
- Detecting and Preventing Contamination
- Hazard Control
- Food Poisoning in Detail and Illnesses
- Food Toxins and their Prevention
- Food Handling Risks and Practices
- Temperature Control
- Recording Temperatures
- Spoilt Food and its Prevention
- Design Aspects of Food Premises
- Waste Disposal, Cleaning and Disinfection
- Pest Management
- Training and Supervising Staff Effectively
Course Rating
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