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On completion of the e-learning part of this course, learners have the option to attend a 1-day workshop prior to sitting the Level 3 Food Safety exam. The course covers the following: Management: Your role as a manager/supervisor Legal requirements Training requirements Effective training Food Safety: Contamination hazards Multiplication and survival hazards Food spoilage and foodborne illness Control measures People, premises and equipment Cleaning and disinfection From purchase to service HACCP: HACCP and food safety Implementing HACCP Conducting a hazard analysis From CCPs to corrective actions Verification and documentation For many years, food handlers studying at Level 2 have benefitted from the convenience offered by Food Safety Foundation, in addition to Highfield's proven effective learning technique. We can now offer this same learning style and convenience to managers and supervisors studying at Level 3. Format: e-learning CD-ROM * Recommended reading: Supervising Food safety (Level3) and A Question of Food Safety for Supervisors by Richard A Sprenger. System Requirements: Multimedia PC with a 200MHz Pentium or higher processor Microsoft Windows 95, 98, ME, NT4, 2000, XP, Vista 32MB of RAM 100MB of available hard disk space (400MB for Network Version) 8x speed or faster CD-ROM drive VGA display with 16k colour support Soundcard and speakers Printer (This is NOT an online e-learning programme and, therefore, does not require an internet connection) This software can be installed onto a network. Licences are valid for a year (i.e you have a year from the date of registration to complete this course). Recommended use: Use as a self-study training package for all food handlers in your business. Satisfies induction awareness, Foundation and refresher training requirements. Use built-in management functions to monitor, manage and record all training activity.

On completion of the e-learning part of this course, learners have the option to attend a 1-day workshop prior to sitting the Level 3 Food Safety exam. The course covers the following: Management: Your role as a manager/supervisor Legal requirements Training requirements Effective training Food Safety: Contamination hazards Multiplication and survival hazards Food spoilage and foodborne illness...

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