Food Safety and HACCP level 3 online training Ireland

Food Safety Management and HACCP Level 3

Food Safety and HACCP level 3 course for food handlers in accordance with FSAI`s guide to training at level 3. 24/7 access from any device. Certification on successful completion of assessment. Email support and business hours phone support.

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COURSE KEY FEATURES

Curriculum based on FSAI guidelines

Curriculum based on FSAI`s guidelines on essential food safety knowledge for food handlers at level 3. Particular emphasis and illustrations for key aspects of food safety and HACCP with apt examples.
24/7 access and unlimited retries

Instant and easy access 24/7 from any device. Flexible learning at your own convenience. Instant certification and unlimited retries if you do not achieve the required grade.
Additional Resources

Links to further resources for a more avid learner. This includes optional resources that may be relevant to some learners but not included in the curriculum.

FAQ

How long do I have access to the course?

360 days from purchase. However, we can extend it further as required if you have not completed the course.
How long it takes to complete the course online?

Approximately 8 to 12 hours.
Are there any access restrictions?

No. Your course can be accessed from any device 24/7.
What format is the end-of -course assessment?

Assessments are in multiple choice option format.
Can I re-take the assessment if I do not achieve pass grade in my first attempt?

Yes. You can attempt the assessment any number of times until you achieve the pass grade.
How do I receive my certificate?

Certificate will either be available to be download in .pdf or will be emailed to you within 12 hours of successful assessment.
Can I buy the course online for my group/employees?

Not at the moment. Please contact us and we will advice you the best option.
How is the learning curriculum designed?

Curriculum is designed based on FSAI`s guide to food safety training at level 3

Course curriculum

1. Welcome
2. Copy of Translate this course to any language of your choice
3. How to Navigate
4. Update your Profile
5. Resetting password
6. Tips for Online Learning
7. Disclaimer
8. Who is this Course for?
9. Additional Course Content
10. Course Access Duration
11. End of Chapter and End of Topic Quizzes
12. Certification
13. Attention: Important information for learners requiring re-certification
14. Aim of this Course
15. Why Food Safety Training?
16. Management Commitment
17. Who is a Manager in a food business ?
18. Manager`s Responsibility
19. Ownership of Food Safety Management Procedures
20. Food Safety Management Skills at Level 3
21. Course Contents
1. Learning Outcome
2. Why food safety matters?
3. Why Food Safety Law?
4. Food Laws
5. EC 852/2004
6. The Law of Negligence
7. Agencies involved in Food Safety- FSAI
8. Other Irish Agencies involved in Food safety
9. EU Agencies
10. National Guides
11. The Health Service Executive (HSE)
12. European Food Safety Authority (EFSA)
13. Safefood
14. The Environmental Health Association of Ireland
15. Role of an EHO
16. EHO Visits
17. Enforcement powers of an EHO
18. Food Surveillance
19. Food Safety Management Systems
20. Chapter 1 Quiz
1. Learning Outcome
2. Safe Food
3. Food hygiene and food contamination
4. Advantages of good Food Safety
5. Disadvantages of poor Food Safety
6. Food Poisoning
7. Common causes of Food Poisoning
8. Sources of Food Poisoning
9. Global Food Poisoning Statistics
10. Food Poisoning Statistics Ireland
11. Food Poisoning Outbreaks
12. Recall of Irish pork due to chemical contamination in 2008
13. Food Poisoning-Bradford Sweets
14. Food Poisoning- Jack in the Box
15. Food Poisoning-Mad Cow Disease
16. Food Poisoning- Bil Mar Foods
17. Food Poisoning-E-Coli outbreak in Scotland Butcher Shop
18. Peanut Corporation of America Food Poisoning
19. Cost of food poisoning to your business
20. Chapter 2 Quiz
1. Learning Outcome
2. What causes food poisoning?
3. Advantages and disadvantages of micro-organisms
4. Bacteria
5. Sources of Bacteria
6. Pathogenic Bacteria
7. Salmonella
8. Salmonella Video
9. Clostridium perfringens
10. Clostridium botulinum
11. Staphylococcus aureus
12. Bacillus cereus
13. Escherichia Coli
14. E-Coli Video
15. Campylobacter Jejuni
16. Campylobacter Video
17. Listeria monocytogenes
18. Listeria Video
19. Food Spoilage Bacteria
20. Advantages and disadvantages of Bacteria
21. Bacterial Growth Factors
22. Time
23. Warmth
24. Oxygen
25. Food
26. Moisture
27. PH
28. Spores and Toxins- Spores
29. Spores and Toxins- Toxins
30. Danger Zone: 5°C TO 63°C
31. Food Poisoning Viruses
32. Weil's Disease
33. Hepatitis A
34. Hepatitis Video
35. Norovirus
36. Non-bacterial Food Poisoning
37. Parasites
38. Mould
39. Toxoplasmosis
40. High-risk Foods
41. Low-risk Foods
42. Ready-to-eat Raw Foods
43. Stop Bacterial spread
44. Food Contamination or Food Hazard
45. Types of Food Contaminants
46. Microbiological Contamination
47. Cross contamination
48. Direct Cross contamination
49. Indirect Cross contamination
50. Preventing Cross contamination
51. Do`s and Don`ts to prevent cross-contamination
52. Methods of Food Preservation
53. Methods of Food Preservation...
54. Methods of Food Preservation......
55. Methods of Food Preservation..........
56. Physical Hazards
57. Physical Hazards-Controls
58. Chemical Contamination
59. Chemical Hazards-Control
60. Arsenic in Rice
61. Mycotoxins
62. Chapter 3- Quiz 1
63. Chapter 3- Quiz 2
1. Learning Outcome
2. Regulation (EU) No. 1169/2011
3. 14 Allergens
4. Allergen Declaration
5. Allergen Control- Restaurants/Takeaways
6. Allergen Control- Contract Catering
7. Allergen Control-Retail Outlets
8. Allergen Control- Food Outlets, e.g., Food Stalls, Markets
9. Allergen Control-Licenced Premises
10. Allergen Control-Specialised Businesses, Institutions and Organisations
11. Allergen Control-Food Ordered Remotely (by Phone, Website, App etc.)
12. Allergen Information Management via a Central Folder
13. Listing of Allergen information on the menus
14. Best Practices for Allergen Management
15. Responding to an Allergen reaction in your food business
16. Manager`s responsibility to ensure the customer is aware of the presence of food allergens
17. Food Hypersensitivity
18. Chapter 4 Quiz
1. Learning Outcome
2. Personal Hygiene- Lead by example
3. What is hygiene?
4. Who is a food worker?
5. Personal Hygiene Responsibility
6. Why and How of Personal Hygiene
7. Tips for personal hygiene
8. Cuts, Spots and Boils
9. Skin Infections
10. Poor Hygiene Practices
11. Handwashing
12. When to wash hands?
13. Handwashing Guidelines
14. Handwashing Facility Requirements
15. Handwashing Technique
16. Personal Protective Equipment(PPE)
17. Unwell food worker
18. Action if a food worker is unwell
19. Fitness to Work
20. Fitness to Work form
21. Staff Illness
22. Staff Facilities
23. Visitors to food premises
24. Use of gloves in food business
25. Dos and Don'ts -Personal Hygiene
26. Manager/Supervisor Responsibilities
27. Chapter -5 - Quiz
1. Learning Outcome
2. Irish Standards and Guidelines
3. Planning a Food Premise
4. Planning a Food Premise..
5. Systematic Work Flow
6. Roofs and Grounds
7. Walls and Ceilings
8. Food Areas
9. Food Areas...
10. Food Areas....
11. Food Areas.....
12. Washing Areas
13. Washing Areas...
14. Lighting
15. Ventilation
16. General Ventilation Requirements
17. Colour Coding
18. Zoning
19. Sewage system
20. Staff Changing Room and Toilet Facilities
21. First Aid Equipment
22. Chapter 6 Quiz
1. Learning Outcome
2. Ice Making Facilities
3. Potable Water Supply
4. Pest and Contamination
5. Importance of pest control
6. Steps to Control pests in your premises
7. Action required in the event of pest infestation
8. Rodents and Controls
9. Signs of Rodent Infestation and Precautions
10. Rodent Control...
11. Rodent Control....
12. Rodent Control.......
13. Insects and Controls
14. Insect Control
15. Insect Control....
16. Insect Control....
17. Pest Control Video
18. Chapter -7 Quiz 1
19. Operational Waste/Waste Holding
20. Waste Storage
21. Fats, Oils and Grease Waste
22. FOG Waste
23. Grease Trap
24. Grease Trap Maintenance
25. Guidelines to Management of Fats, Oils & Grease
26. Cleaning and its importance
27. Detergents
28. Disinfectants
29. Sanitisers and Sterilant
30. Usage and Storage of chemicals
31. Dish Washing Procedure
32. Various Cleaning activities in a food premise
33. Cleaning Activities..
34. Cleaning Activities ......
35. Scheduled Cleaning
36. Cleaning Schedules
37. Cleaning Cloths
38. Cleaning Equipments
39. Cleaning Effectively Video
40. Monitoring and Review of a cleaning program
41. Hazard pictograms
42. Hazardous Labels
43. CPL Regulations
44. Material Safety Data Sheets (MSDS)
45. Using Material Safety Data Sheets
46. External Contractor Engagement
47. Chapter -7 Quiz 2
48. Supplies and Suppliers
49. Supplier/Vendor Selection
50. Supplier Checklist
51. Approved Suppliers
52. Product Specifications
53. Fraudulent Activities
54. Food Safety Considerations during Purchasing
55. Food Traceability
56. Food delivery Hazards
57. Receiving Food Supplies
58. Checklist for receiving Supplies
59. Rejecting Deliveries
60. Delivery vehicle and delivery personnel
61. Shelf life and Stock Rotation
62. Foods exempt from Shelf-life Declaration
63. Use By and Best Before Dates
64. Best before and Use By Video
65. Management Responsibility to ensure food safety during delivery receipt
66. Refrigerator Storage- Hazards and Controls
67. Freezer Storage
68. Freezer Storage.....
69. Dry/Ambient Storage
70. Fruits/Vegetable Storage
71. Temperature Monitoring
72. Corrective Action -Delivery and Storage
73. Food Returns
74. Management Responsibility to ensure food safety during storage
75. Chapter - 7 Quiz 3
76. Hazards-Food Preparation and Service
77. Keeping foods covered
78. Defrosting
79. Defrosting ...
80. Defrosting.......
81. Defrosting Video
82. Cooking
83. Exceptions to Cooking Food to 75°C or Equivalent
84. Safe Cooking
85. Burger vs Steak
86. Reheating
87. Reheating Video
88. Cooling Foods
89. Safe Cooling
90. Microwaving
91. Food Display and Service
92. Corrective Action-Display and Service
93. Chilled Storage and Display
94. Thermometers
95. Thermometer Calibration
96. Management Responsibility to ensure food safety during food preparation
97. Management Responsibility to ensure food safety during cooking/processing /cooling/holding/ service of food
98. Food Transport
99. Vehicles Used for the Transport
100. Management Responsibility to ensure good hygiene practice during the transportation of food
101. Labelling of Food Products
102. Labelling Requirements
103. Management Responsibility to ensure products are labelled correctly
104. Chapter- 7 Quiz 4
1. Learning Outcome
2. Food Safety Management Systems
3. What is HACCP?
4. Benefits of HACCP
5. Codex Alimentarius
6. Pre Requisites Program (PRP)
7. Examples of Prerequisites
8. HACCP Team
9. Flow Charts
10. 7 Principles
11. Principle 1 - Identify the hazards
12. Principle 2- Identify the Critical Control Points (CCP`s)
13. Principle 3 - Establish Critical Control Limits
14. Principle -4 Monitoring
15. Principle 5- Corrective Action
16. Principle 6- Verification
17. Principle 7- Documentation and Review
18. Review of the HACCP System
19. Manager`s responsibility in Implementing and reviewing the food safety management system
20. Chapter- 8 Quiz
1. Learning Outcome
2. Food Safety Ownership
3. Product Recall and Traceability
4. Effective Traceability System
5. Food Recall / Withdrawal Systems
6. Handling Product Recalls
7. Food Recalls Information
8. Execute the Recall Plan
9. Communicate with Customers
10. Manager`s responsibility in maintaining the traceability system within their area of the food operation
11. Food product threats/tampering
12. Manager`s responsibility in relation to food product tampering/threats
13. How do food industry deal with customer complaints?
14. Managers Responsibility to manage/review food safety complaints effectively
15. Sampling and Testing
16. Handling and storage of food samples for microbiological testing
17. Review and follow up on results from laboratories
18. Internal Audits
19. Manager`s responsibility in relation to internal audits
20. Providing assistance to internal and external auditors
21. Providing assistance to enforcement officers
22. Non-conformances and corrective action
23. Documents
24. External Documents
25. Internal Documents
26. Document Control
27. Records
28. Examples of records
29. Considerations for effective recording
30. Managers responsibility to and maintain food safety documentation and records
31. Chapter 9 Quiz
1. Learning Outcome
2. Training Requirements
3. Benefits of training
4. Training Records
5. Manager`s responsibility to ensure that food safety training needs of staff are met
6. Maintaining Food Safety Culture
7. Review the implementation of food safety skills by staff
8. Behaviour and performance with regard to food safety
9. Maintaining working relationships with members of staff to ensure food safety
10. Evaluation of food safety activities
11. Chapter-10 Quiz
1. Learning Outcome
2. Traceability Requirement
3. Food Traceability
4. Traceability Records
5. Traceability Records...
6. Record Retention
7. Food Recall
8. Manage a Food Recall
9. Recall Plan
10. Best Practice for Food Recall
11. Engaging with Customers
12. Managing a food safety complaint
13. Labelling
14. Information required for Pre-packaged Products
15. Specific Labelling Requirements
16. Chapter 11 Quiz
1. Glossary
2. References
1. Completion of lectures
2. Guide to Assessment
3. Are you ready for Assessment ?
4. End of Course Assessment
5. Course Feedback- We Value your feedback
6. Fancy a 25% OFF Coupon Code?
7. Certificate

Food Safety Management and HACCP Level 3

COURSE KEY FEATURES

Curriculum based on FSAI guidelines

24/7 access and unlimited retries

Additional Resources

FAQ

Course curriculum

Food Safety Management and HACCP Level 3 Introduction

Chapter 1 -Introduction to Irish Food Legislation and Enforcements

Chapter 2. Introduction to Food Safety

Chapter 3 - Food Hazards

Chapter -4 - Allergen Management

Chapter 5- Personal Hygiene

Chapter -6- Structural Hygiene

Chapter 7 - Operational Hygiene

Chapter -8- HACCP Principles

Chapter -9 - Food Safety Management

Chapter 10- Staff Training and Management

Chapter 11 - Recall and Traceability

Summary

Assessment

About this course

Reviews

The course was very well structure and very challenging

carole chantale Eyadi

Great Course very informative

Sinead Ryan

I did the level 3 course and found it to be very informat...

elizabeth oshaughnessy