Food Safety Level 3

The third level of food safety training, for supervisors and managers, after Food Safety Level 1. For kitchen supervisors, head chefs, catering, camp and galley managers and food business owners, it covers the law and due diligence, microbiology, controlling contamination, allergens and temperature, suppliers and storage, premises, cleaning and pests, managing people, HACCP, and handling incidents, recalls and audits. You receive a certificate of completion from iCompetent; it is not a regulated food safety qualification.