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| Click here to for your FREE Demo CD |
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Producer: Richard A. Sprenger |
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Format: e-learning CD-ROM |
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Duration: 6-9 Hours |
On completion of the e-learning part of this course, learners have the option to attend a 1-day workshop prior to sitting the Level 3 Food Safety exam.
Management:
• Your role as a manager/supervisor
• Legal requirements
• Training requirements
• Effective training
• Delegation and motivation
Food Safety:
• Contamination hazards
• Multiplication and survival hazards
• Food spoilage and foodborne illness
• Control measures
• People, premises and equipment
• Cleaning and disinfection
• From purchase to service
HACCP:
• HACCP and food safety
• Implementing HACCP
• Conducting a hazard analysis
• From CCPs to corrective actions
• Verification and documentation
For many years, food handlers studying at Level 2 have benefited from the convenience offered by Food Safety Foundation, in addition to Highfield's proven effective learning technique.
We can now offer this same learning style and convenience to managers and supervisors studying at Level 3.
*Recommended reading: Supervising Food safety (Level3) by Richard A Sprenger
System Requirements:
• Multimedia PC with a 200MHz Pentium or higher processor
• Microsoft Windows 95, 98, ME, NT4, 2000, XP, Vista
• 32MB of RAM
• 100MB of available hard disk space (400MB for Network Version)
• 8x speed or faster CD-ROM drive
• VGA display with 16k colour support
• Soundcard and speakers
• Printer
Free Food Safety Intermediate demo CD available to UK Mainland companies in the food industry
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