PIC Level 3

Course details

Course Modules on Food Safety Management Systems

1. Food Safety Management Systems (FSMS)

• Overview of Food Safety Management Systems (FSMS)
• Implementing and managing an FSMS
• Legal requirements and industry standards
• Risk assessment and management

2. Food Safety Legislation and Standards

• Detailed overview of local and international food safety legislation
• Understanding food safety regulations and compliance requirements
• Roles and responsibilities of food safety managers

3. Food Safety Procedures and Practices

• Developing and implementing food safety policies and procedures
• Monitoring and verifying food safety practices
• Procedures for handling and investigating food safety incidents

4. Hygiene and Sanitation

• Advanced principles of personal hygiene and health
• Managing cleaning and sanitation in food environments
• Designing effective cleaning schedules and protocols
• Selection and use of cleaning and sanitizing agents

5. Food Contamination and Control

• Detailed study of food contamination types: biological, chemical, and physical
• Identifying sources and controlling contamination risks
• Implementing control measures and preventative actions

6. Temperature Control

• Advanced principles of temperature control in food storage and preparation
• Monitoring and maintaining correct temperatures
• Understanding and managing the danger zone

7. Food Safety Risk Assessment

• Conducting risk assessments and identifying potential hazards
• Implementing control measures based on risk assessments
• Reviewing and updating risk assessments regularly

8. Staff Training and Supervision

• Designing and delivering food safety training programs
• Supervising staff to ensure compliance with food safety practices
• Handling and addressing non-compliance issues

9. Pest Control Management

• Identifying common pests and understanding their impact on food safety
• Implementing effective pest control measures
• Collaborating with pest control professionals

10. Food Safety Audits and Inspections

• Planning and conducting internal food safety audits
• Preparing for and managing external inspections
• Corrective actions and continuous improvement

11. Emergency Procedures

• Developing and implementing emergency response procedures
• Handling food recalls and foodborne illness outbreaks
• Communicating effectively during emergencies

12. Practical Application and Case Studies

• Analyzing real-world case studies related to food safety
• Practical exercises to apply theoretical knowledge
• Problem-solving and decision-making scenarios

13. Assessment and Examination

• Knowledge assessment through quizzes or exams
• Practical assessment of food safety management skills