Food Safety Training for Management (Level 3)
Food Safety Training for Management.
This course satisfies the criteria of the FSAI Training level 3.
This course is run as a public course or can be run on site/inhouse if preferred.
Who is it for?
This course is suitable for managers or supervisors in food businesses.
“The responsibility for the supervision and training of staff lies with the food business operator. Developing a culture of food safety throughout the food business is essential to ensure that staff are aware of the importance of good practices, the controls to be applied and the risks to be managed” – FSAI level 3 training guide
Course Description
The course will be tailored to meet the requirements of your business and will include the following:
- Skills Required Prior to Management Training, i.e. food safety skills required by the FSAI’s ‘Guide to Food Safety Training Level 1: Induction skills and Level 2: Additional Skills’
- Microbiological Hazards
- Chemical Hazards
- Physical Hazards
- Allergen Management
- Personal Hygiene
- Structural Hygiene
- Operational Hygiene
- Food Safety Management
- Staff Training and Management Certification
Certification:
On successful completion of a test paper candidates will be certified by SMC Food Safety Management Consultants. The certificate is valid for 3 years.
Duration: This course is run over 1 day (usually 9.30 – 5.00pm)
Note: The level of experience and previous training will be taken into account and may require the course to be run over more days.
All attendees must have completed the level 2 Food Hygiene Training course.
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