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Food Safety in Manufacturing Level 3
Course Overview
The purpose of this short course is to prepare learners who wish to progress to a higher or supervisory level within a food manufacturing business. It is designed to provide knowledge of food premises and equipment, food pests and control, cleaning, and disinfection. Learners gaining this short course will clean and sanitize food surfaces and perform proper handwashing.
Who Should Attend?
This course is suitable for a wide range of individuals involved in the food manufacturing industry, including:
- Supervisors or team leaders
- Quality control managers
- Hygiene and sanitation personnel
- Food production managers o
- Employees transitioning to supervisory roles
- Health and safety officers
- Maintenance staff
Objectives
Upon completion of this course, participants will be able to:
- Understand requirements for food premises and equipment.
- Understand food pests and how to control them effectively.
- Understand the cleaning and disinfection.
- Perform handwashing.
- Clean and sanitize a food contact surface
10
Minimum Participants
30