Food Hygiene and Safety in Manufacturing

During the Level 3 Food Hygiene and Safety in Manufacturing course, you’ll engage with knowledge, and case studies as you develop practical skills and techniques for immediate application to Food Hygiene and Safety projects, or within your organisation. You will benefit from the unique pedagogy and multidisciplinary approach of BlackBoard Learning – an institution at the forefront of research and online learning – as you develop Food Hygiene and Safety skills to better understand the Introduction and Supervising Food Safety, Food Safety Legislation, and Physical Contamination and the factors that contribute to career success and failure.

Throughout this Level 3 Food Hygiene and Safety in Manufacturing course, developed by industry experts you’ll get the opportunity to learn from experts with diverse experience. Guided by experts, Level 3 Food Hygiene and Safety in Manufacturing prepares you to become a change-maker with the skills to drive your career or organisation forward.

Level 3 Food Hygiene and Safety in Manufacturing course will demystify Food Hygiene and Safety and give you the toolkit to make better contributions and to become an even greater asset to your organisation. It will also allow you to communicate more effectively and confidently about Food Hygiene and Safety issues, whether it is relevant in your own business or outside your workplace.

Impact and what you will learn:

• At first, you will learn about Chemical Contamination and Non-Bacterial Food Poisoning.
• Details you need to know about Allergenic Contamination.
• Increase your knowledge by learning about Microbial Contamination.
• Learning about Food Poisoning and Food-Borne Diseases will make you more informed about Food Hygiene and Safety.
• Food Deliveries, Storage, and Preservation.
• Premises and Equipment Design.

Certificate of completion

Digital certificate - Included

After completing the Level 3 Food Hygiene and Safety in Manufacturing course from Blackboard Learning, you will be more skillful with more knowledge along with practical tips and advice, which will help you to learn the essential aspects of Food Hygiene and Safety. Skills development in Food Hygiene and Safety leads you to career development in the Food Hygiene and Safety sector.

Program content:

• Module One - Introduction and Supervising Food Safety

• Key terms

• Why is food safety important?

• Which foods cause illness?

• Who is most at risk?

• Roles of responsibility

• Module Two - Food Safety Legislation

• Food hygiene and the law

• Food safety management systems

• Enforcing the law

• Working with authorized officers

• Notices

• Fines and prosecution

• Due diligence

• Supervisor responsibilities

• Investigating outbreaks of foodborne illness

• Industry standards

• Module Three - Physical Contamination

• Physical contamination

• The 6 Ps

• Controlling physical contamination

• Foreign body detection

• Foreign body prevention

• Module Four - Chemical Contamination and Non-Bacterial Food Poisoning

• Chemical contamination

• Acrylamide

• Scombrotoxic food poisoning

• Poisonous ingredients

• Metals

• Mycotoxins

• Food safe packaging

• Chemical food poisoning

• Controlling chemical contamination

• Reputable suppliers

• Analytical testing

• Module Five - Allergenic Contamination

• What is a food allergy?

• Anaphylactic shock

• The 14 named food allergens

• Allergen labeling laws

• Natasha’s Law

• Allergenic cross-contamination

• Controlling allergenic contamination

• Allergen policy

• Allergens and food deliveries

• Allergens in food distribution and storage

• Module Six - Microbial Contamination

• Why is microbial contamination a risk?

• Food spoilage

• Bacterial growth

• Bacterial spores

• Toxins

• Cross-contamination

• Controlling microbial contamination

• Cooking instructions

• Module Seven - Food Poisoning and Food-Borne Diseases

• What is food poisoning?

• Salmonella

• Clostridium perfringens

• Staphylococcus aureus

• Bacillus cereus

• Escherichia coli (E.coli)

• Clostridium botulinum

• Foodborne diseases

• Campylobacter enteritis

• Escherichia coli O157

• Listeria monocytogenes

• Typhoid and paratyphoid

• Dysentery (shigella)

• Viral contamination

• Module Eight - Food Deliveries, Storage and Preservation

• Food deliveries

• Reputable suppliers

• Stock control

• Use by dates

• Best before dates

• Food storage

• Bulk storage

• Types of food preservation

• Methods of preservation

• Module Nine - Temperature Control

• Safe temperatures

• Chilled storage temperature

• Freezer temperature

• Seasonal weather

• Cooking temperature

• Reheating food

• Cooling food

• Cook-chill

• Cook-freeze

• Thermal process validation

• Measuring equipment

• How to take food temperatures

• Air temperature

• Module Ten - Premises and Equipment Design

• The principles of design

• Suitable workplace materials

• Lighting and ventilation

• Utilities

• Work equipment

• Fixtures and fittings

• Food storage areas

• Module Eleven - Waste Management and Cleaning

• Storing waste

• Waste removal

• Waste review

• Benefits of cleaning

• Supervising cleaning

• Types of cleaning

• Six stages of cleaning

• Cleaning chemicals

• Cleaning work equipment and surfaces

• Cleaning schedules

• ATP hygiene monitoring tests

• Module Twelve - Pest Control

• Pest control and the law

• Common pests

• Stored product pests

• Animal pests

• Controlling pests

• Environmental, chemical, and physical controls

• Pest control documentation

• Module Thirteen - Personal Hygiene

• Why is personal hygiene important?

• Standards of personal hygiene

• Continuous monitoring of standards

• Visitor health questionnaires

• Handwashing

• Skin infections and wounds

• Sickness

• Returning to work

• Protective clothing

• Hair

• Jewellery and perfume

• Smoking and eating at work

• Makeup

• Module Fourteen - Training Staff

• Why is training important?

• Levels of training

• Staff induction training

• On-going training

• Contractor training

• Good manufacturing practice

• Staff training records

• Food safety culture

• Whistleblowing

• The role of management

• Module Fifteen - Implementing a Food Safety Management System

• What is HACCP?

• Prerequisite procedures

• The 12-step process

• TACCP & VACCP

• Cyber security

• The 12 steps and 7 principles of HACCP

• Recording and labelling

• Product specifications

• Module Sixteen - Food Safety Auditing

• What is an internal audit?

• The role of a supervisor

• Auditing the HACCP plan

• 3 lines of defence

• Toolkit

• Frequency of auditing

• Evaluating objective evidence

• Types of audits

• Traceability

• Product recalls

• Claims

• Module Seventeen - Course Resources

• Downloadable resources

• Further training

• Further reading

Who attends:

• Those who are passionate about Food Hygiene and Safety related skills.
• Level 3 Food Hygiene and Safety in Manufacturing course is ideal for people looking to develop an existing career in the Food Hygiene and Safety sector by being more skillful.
• For those who want to join a Food Hygiene and safety-related job sector, as well as looking to further develop their skills and knowledge.
• People who want to perform better in Food Hygiene and Safety related careers.

No prior knowledge or experience required

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