Section Heading
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Course Objectives
This course aims to equip the delegates with the required knowledge and skills on how to conduct gas testing when working in confined spaces and performing hot work activities with anticipated flammable atmosphere. The delegates will also learn about the implications of statutory requirements related to gas testing, use of monitoring equipment, and documenting and interpreting of the results.
HABC Level 3 Award in Food Safety for Manufacturing
Course Objectives
Course Prerequisite
Target Audience
Course Objectives
This course provides learners the knowledge ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.
Course Prerequisite
No prerequisite is required for this course.
Target Audience
This course is designed and intended for those who are working in the food manufacturing industry who are at, or wish to progress to, a higher or supervisory level
Course Outline
- Duties and responsibilities of employers and employees
- Importance of food safety management procedures and complying with the law
- Role of the supervisor in maintaining food safety
- Ensuring that microbiological, chemical, physical and allergenic hazards are controlled
- Ensuring good temperature control and stock rotation
- Importance of ensuring good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts, training, and reporting illness
- Ensuring work areas and equipment are kept clean and safe
- Ensuring safe waste disposal and pest management
- Implementing food safety management system
Course Duration
- 3 day
Training Method
Classroom/Online
Assessment
- Multiple choice theory test