The Level 3 Award in Food Safety Management course provides a comprehensive guide to food safety standards, temperature controls, contamination vectors (biological, chemical, physical), pest management, and Hazard Analysis Critical Control Point (HACCP) principles.
This intermediate qualification focuses on active risk assessments, supervising operational tasks, applying regulatory compliance, and executing standard operating procedures.
Key Learning Objectives:
• Implement Hazard Analysis Critical Control Point (HACCP) safety monitoring.
• Understand legal frameworks and international regulatory compliance protocols.
• Perform detailed incident analysis and formulate root-cause reports.
• Apply technical mathematical formulations for safety calculations and load factors.
Target Audience:
This course is ideal for:
• General employees and workplace staff seeking safety awareness
• Newly appointed health and safety representatives
• HR personnel managing workplace compliance
• Business owners and supervisors overseeing day-to-day operations.
Assessment and Certification:
Candidates undergo a thorough written and practical assessment to verify their competency. Upon successful completion, an official certificate and secure QR-verifiable ID card are issued, and their details are added to the live Razqual Registry.
