CART Who Needs Level 3 Food Safety Training?
Ten or more courses at just £6.49 each
Who Needs Level 3 Food Safety Training?
A commonly asked question is who needs Level 3 food safety training. The simple answer is that every food premises needs at least one person who has undergone Level 3 food safety training.
Level 3 food safety training is designed for those who manage or supervise food safety practices within an organisation. This is not necessarily about managing staff, though, but about managing and being responsible for food safety outside the remit of lower-ranked staff members.
A food handler at Level 2 will be responsible for their own work area and practices and will know the relevance of temperature controls, allergens, food storage, cross-contamination, etc… Yet, they will not be responsible for emptying and deep cleaning food storage areas every three months or other planned tasks that are relevant to maintaining food safety.
Level 3 training focuses on the importance of continuous monitoring and regular audits to maintain hygienic and safe food standards regarding the premises, the food, and the equipment used. These individuals are responsible for daily operations, creating and enforcing food safety policies, conducting risk assessments, and ensuring compliance with local and national regulations.
Level 3 food safety training is about planning, routine maintenance, and methodically and proactively addressing food safety issues. Participants are also trained in all the topics covered in Level 2.
Having staff trained in Level 3 food safety demonstrates a high level of compliance with health inspectors and helps to gain trust during health inspections. This can speed up the evaluation process, as inspectors may have more confidence in the establishment's ability to uphold food safety standards.
Managing HACCP cleaning schedules in a kitchen is not covered in the Level 2 food safety course; however, a kitchen supervisor/manager trained in Level 3 food safety has the knowledge and authority to instruct others on how to carry out various tasks relating to the kitchen's HACCP controls.
HACCP stands for Hazard Analysis and Critical Control Point. It examines or analyses work processes, tasks, storage facilities, and equipment to identify potential hazards. If a hazard poses harm to public health, it needs to be eliminated, and this is done by implementing control measures.
HACCP is a methodical approach to food safety that aims to identify and manage potential hazards in the food production process. Its primary goal is to prevent food safety issues before they arise rather than rely solely on final product testing. Recognising the importance of HACCP helps in setting up a thorough cleaning schedule that addresses routine tasks and effectively targets high-risk areas.
The key elements of HACCP involve conducting hazard analysis, identifying critical control points (CCPs), setting critical limits, and implementing monitoring procedures. By understanding these principles, kitchens can prioritise food safety tasks to reduce risks at each stage of food handling and preparation.
Identifying Critical Control Points in a kitchen is essential for effective HACCP implementation. This starts by analysing kitchen operations, equipment, and storage to identify potential hazards. Special attention to high-risk zones like refrigeration units, dishwashing areas, and waste disposal sections should be observed. While doing so, the key question to keep at the forefront of your mind is, “Where could contamination occur?”
The next step is to determine how to control or eliminate these risks by using critical control points (CCPs) to target the hazard.
Creating a HACCP cleaning schedule involves organising cleaning tasks by frequency and assigning responsibilities to staff members. Tasks should be categorised into daily, weekly, and monthly schedules. For example, thorough oven cleaning might be done daily, yet emptying and cleaning a dry storage area might be a weekly task.
Use a calendar or spreadsheet to assign tasks to specific team members, ensuring accountability. Include details such as the cleaning agents and tools needed for each task to streamline the process. Ensure the schedule is clear and accessible to all staff members to promote consistency. Regularly update the schedule to accommodate changes in kitchen operations or staff availability. This structured approach ensures that all critical areas receive the attention they need, maintaining high hygiene standards and compliance with HACCP protocols.