This Food Safety Level 3 e-learning course focuses on the importance of food safety and your role as a food supervisor. You will understand
what factors effect bacterial growth and what the 14 types of food allergens are, as well as good food storage practice, workplace design,
workplace requirements and much more.

Course Overview

At the end of the course, trainees will be able to identify the:

  • Recognise the difference between food-borne disease and illness
  • Identify the main causes of food poisoning and allergies, including high-risk foods
  • Understand what Hazard Analysis and Critical Control Points (HACCP) are
  • Identify good workplace design and effective waste disposal
  • Take appropriate action to prevent pest infestation
  • Ensure that the personal hygiene of your employees is at a high standard
  • Recognise the importance of effective food safety management procedures


Format: Interactive | Course Duration: 1 Hour 30 minutes

Download the course description here »


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