Controlling Contamination – deliveries, food storage, stock control, quarantine, recording and labelling, use by dates, best before dates, packing and distribution, food service and delivery and the role of a supervisor.Food Contamination – physical, chemical, microbial and allergenic contamination, cross contamination and detecting contaminants.Food Safety Legislation – current legislation, enforcing the law, fines and prosecution, due diligence, food business operator and employee responsibilities and investigating outbreaks of food-borne illness.Introduction to Supervising Food Safety – why food safety is important, who is most at risk, the foods that cause illness, key terms and the role of a supervisor.The course is divided into fifteen accessible, interactive modules and includes an assessment at the end. Candidates can use CPD logo as well as RoSPA logo for their career growth. This course is also recognized by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training. In general, law specifies that all food handlers of various levels should have standard training on food safety, and this Level 3 food safety course is aimed at helping supervisors and managers to enhance their knowledge on their work responsibilities. Managers and supervisors belong to food manufacturing industry have very critical role to play in ensuring compliance of food safety standards and regulations, making workers follow food hygiene practices and developing a reliable and sustainable food safety management system. If you have any questions about Google™ Translate, please visit: Google™ Translate FAQs.HACCP Level 3 Supervising Food Safety in Manufacturing course offers learners with interactive practice sessions, expert-made written text and visual content for better understanding and gaining the latest knowledge on food safety compliance principles and practices, prevention of food contamination, how to promote correct practices and food hygiene parameters, knowing food temperature controls, and importance of following HACCP food safety management system. Government of Saskatchewan is not responsible for any damage or issues that may possibly result from using translated website content. Some files or items cannot be translated, including graphs, photos and other file formats such as portable document formats (PDFs).Īny person or entities that rely on information obtained from the system does so at his or her own risk. The Government of Saskatchewan does not warrant the accuracy, reliability or timeliness of any information translated by this system. The translation should not be considered exact, and may include incorrect or offensive language. Software-based translations do not approach the fluency of a native speaker or possess the skill of a professional translator. Translations are made available to increase access to Government of Saskatchewan content for populations whose first language is not English. Google™ Translate is a free online language translation service that can translate text and web pages into different languages. Where an official translation is not available, Google™ Translate can be used. The home page for French-language content on this site can be found at: These translations are identified by a yellow box in the right or left rail that resembles the link below. A number of pages on the Government of Saskatchewan's website have been professionally translated in French.
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