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EOSH Level 3 Award in Food Safety Management
EOSH Level 3 Award in Food Safety Management
Overview: The EOSH Level 3 Award in Food Safety Management is a comprehensive program designed for individuals in supervisory or managerial roles within the food industry. This course equips participants with in-depth knowledge and practical skills necessary for the effective management and implementation of food safety systems in an organization. With a focus on maintaining compliance with food safety regulations, the program addresses critical areas of food hygiene and safety, ensuring that professionals are well-prepared to uphold high standards within their workplaces.
Learning Objectives
By the end of this course, participants will be able to:
- Understand the principles and importance of food safety management systems.
- Identify and mitigate food microbiological hazards and implement effective control measures.
- Navigate legal requirements and regulations relevant to food safety.
- Manage food allergens effectively to prevent cross-contamination.
- Recognize and control physical and chemical hazards associated with food safety.
- Implement supplier and ingredient control measures to ensure product safety.
- Maintain high standards of cleaning and sanitation practices within food operations.
- Develop and deliver effective training programs for staff on food safety practices.
- Conduct audits and inspections to assess food safety compliance.
- Respond to crises and incidents affecting food safety with effective management techniques.
Course Outline
Unit 01: Introduction to Food Safety Management Systems
- Overview of food safety management
- Importance of food safety in the industry
Unit 02: Food Microbiological Hazards and Controls
- Types of microorganisms affecting food safety
- Control measures for microbiological hazards
Unit 03: Legal Requirements and Regulations
- Overview of relevant food safety legislation
- Responsibilities under food safety laws
Unit 04: Food Allergen Management
- Identification of common food allergens
- Procedures for managing allergens in food production
Unit 05: Physical and Chemical Hazards
- Types of physical and chemical hazards in food
- Risk prevention and control strategies
Unit 06: Supplier and Ingredient Control
- Supplier assessment and qualification
- Best practices for ingredient selection and handling
Unit 07: Cleaning and Sanitation Practices
- Importance of cleaning and sanitation in preventing contamination
- Effective cleaning protocols and chemicals
Unit 08: Staff Training and Development
- Importance of staff training in food safety
- Techniques for developing effective training programs
Unit 09: Auditing and Inspection
- Principles of conducting food safety audits
- Preparing for inspections and compliance checks
Unit 10: Crisis Management and Incident Response
- Planning for potential food safety crises
- Effective response strategies for incidents
Duration
The recommended course duration is 5 days. However, this may be adjusted to accommodate additional learning needs as required by participants, but the duration will not be reduced.
Assessment
Participants will be assessed through a series of evaluations, including:
- Written Assessments: Each unit will include short written assignments or reflections.
- Multiple-Choice Questions (MCQ): At the end of the course, learners must complete an MCQ test covering all units.
To receive the EOSH Level 3 Award in Food Safety Management qualification, learners must achieve a passing percentage in both the written assessments and the MCQ test.