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    Class and Course
    1. NExT
    2. Health Safety and Environment (HSE)
    3. Food Safety Level 3

    Food Safety Level 3

    • Advanced
    • 3 Days
    • classroom1Classroom

    Course Objective

    • This qualification is intended to provide candidates with the essential practical knowledge to enable them to manage staff to provide safe food. Building on the Highfield Level 2 Food Safety qualification, emphasis has been placed on understanding and managing hazards to prevent food poisoning, spoilage, complaints, and food recalls. 
    • In addition to the roles and responsibilities of food safety staff, prerequisite programs, and HACCP, learners will study how to manage the risk factors associated with illness, including temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical and physical) and poor staff hygiene. 
    • It is appropriate for all sectors of the food industry – catering, retailing, and manufacturing.
    Activities
    • Classroom - Listening and contributing to discussions and exercises (group Discussions and quizzes)

    Awarding Body:  Highfield – UK

    • Understanding the requirements and importance of implementing food safety management procedures.
    • Recognize the importance of implementing food safety management procedures,
    • Recognize the responsibilities of food handlers and supervisors in respect of food safety requirements,
    • Quiz No. 1,
    • Identify the process for applying a food safety management system to a food business,
    • Quiz No. 2,
    • Recognize the responsibilities of food handlers and supervisors when identifying hazards and controls and implementing suitable monitoring procedures and corrective actions to prevent food safety hazards from purchase to service.

    • Review of day 1 and Quiz No. 3
    • Identify methods for, and the importance of, verifying food safety controls and procedures
    • Quiz No. 3
    • Understanding the application and monitoring of good practices regarding contamination, temperature control, personal hygiene, and cleaning
    • Identify the process of implementing and maintaining high standards of personal hygiene required to ensure food safety
    • Quiz No. 4
    • Recognize the importance of induction and ongoing training of staff to ensure competency

    • Identify the process of implementing procedures for cleaning, disinfection, and waste disposal
    • Quiz No. 5
    • Identify the actions that need to be taken with regard to pest management
    • Recognize the responsibilities of food handlers and supervisors when identifying hazards posed by, and procedures to control microbiological, chemical, physical, and allergenic contamination
    • Quiz No. 6
    • Recognize the importance of and methods for temperature control within the food production process

    • Middle management
    • Supervisors
    • Quality assurance staff and
    • Consultants and experts in Food Safety Management

    • The requirements and importance of implementing food safety management procedures.
    • The application and monitoring of good practices regarding contamination, temperature control, personal hygiene, and cleaning.


    • Candidates can meet the necessary level of language in which the course is being delivered.

    Currently there are no scheduled classes for this course.

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    Operations and Maintenance

    New Energy

    SLB Software

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    Technical Challenges

    Health Safety and Environment (HSE)

    Business Management

    E&P Introduction and Fundamentals

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