Food safety – intermediate (level 3)

Effective supervision of food handlers is critical to maintaining food safety. Supervisors play a key role in identifying potential hazards, ensuring appropriate controls are implemented, and providing guidance and oversight to promote safe working practices throughout food production operations.

This course combines current food safety best practice with practical industry experience, providing delegates with the knowledge, skills and confidence to strengthen food safety management systems and drive continuous improvement.

By attending this course, delegates will:

• Gain a comprehensive understanding of food hygiene and food safety principles and their application within food manufacturing and food handling environments.
• Improve the ability to supervise food handlers and promote safe, compliant working practices throughout the operation.
• Learn how microorganisms cause food spoilage and food-borne illness, and how effective controls can reduce risk.
• Gain a practical understanding of food safety legislation and the responsibilities of food businesses and supervisors.
• Benefit from practical industry examples and the expertise of Campden BRI specialists who work directly with food manufacturers across the food supply chain.
  

This course is approved by the Royal Society of Public Health.

• Link between food hygiene practices and food poisoning prevention
• Structure, growth and behaviour of bacteria responsible for foodborne illness and food spoilage
• Food poisoning risks and implementing effective controls to protect consumers and your business
• Preventing physical contamination through robust controls and good manufacturing practices
• Applying best practice food storage, handling and temperature management to maintain product safety and quality
• Understanding key food preservation techniques and their role in shelf-life and product protection
• Designing and maintaining food premises and equipment to support hygienic production
• Implementing effective cleaning and disinfection programmes to minimise contamination risks
• Developing proactive pest management strategies to protect food production environments
• Promoting high standards of personal hygiene and food safety culture across teams
• Understanding food safety legislation and the responsibilities of food businesses and supervisors
• Strengthening supervisory and management skills to drive compliance, monitor performance and influence positive food safety behaviours

Optional Intermediate Level (3) multiple choice exam takes place on the last day of the course.  The exam fee is included in the course fee.   Delegates will take the  RSPH Level 3 Award in Food Safety for Food Manufacturing.