Course summary:

RSPH Level 3 Food Safety for Food Manufacturing course covers the aspects of the supervision of food hygiene and safety that enables candidates to identify problem areas and to recommend solutions.

The course is aimed at:

  • Supervisors
  • Team leaders and their personnel
  • Line managers and their personnel
  • Quality managers and their personnel

At the end of the course you will:

  • Understand the risk to food safety from pathogenic microorganisms, contamination and cross-contamination
  • Know the consequences for food safety from biological, chemical, physical and allergenic hazards
  • Explain how food business operators can ensure compliance with food safety legislation
  • Recognise the procedures for the application and supervision of good hygiene practice
  • Know the methods and procedures for food safety management
  • Be able to explain the responsibility and level of authority of all relevant staff with respect to food handling practices
  • Understand the requirements for induction and on-going training of staff
  • Know the importance of promoting a food safety culture

Course information:

  • Course duration: 3 days
  • Delivery methodology: Online
  • Accreditation: RSPH

Course certification:

Candidates will be assessed by a 90-minute multiple-choice examination consisting of 45 questions provided by RSPH.