Food Safety Training for Maintenance and Contractor Operations Level 3
Course Name: FDQ Level 3 Award in the Principles of Food Safety Supervision for Maintenance and Contractor Operations
- Engineering supervisors and managers who are responsible for the running of a busy maintenance department and whose responsibility it is to ensure the safe completion of the maintenance works within a food environment.
- Operations and quality control supervisors and managers who are responsible for the safe operation of food production and who deal with the engineering department on a daily basis.
- Those within the food processing environment responsible for the setting of food safety protocols and auditing food safety systems including the engineering department.
It is recommended that those wishing to attend hold the Certificate in the Principles of Food Safety Maintenance and Contractor Operations Level 2.
Reduced business risk by increasing maintenance manager’s and supervisor’s understanding of their key role in protecting the integrity of food products.
Show your customers you are serious about protecting their customers and brand image by increasing maintenance management’s understanding of the concepts of food safety, the potential of cross-contamination to food products, or to the food environment, from equipment and plant and understand all risks relating to preventative maintenance and dealing with unscheduled line breakdowns.
Allow the maintenance supervisory manager to focus the necessary knowledge and skills and ensure that his or her team work within the food safety standards required within a food production environment.
Day 1 – Leadership
- Supervisory responsibilities
- Team building
- Time management and planning
- Prioritising the daily engineering schedule and ensuring food safety is maintained
- Decision making
- Discipline in the work place
- Managing difficult people
- Equal opportunities in the work place
Day 2 – HACCP and Food Safety
Analysing a breakdown and discussing ways to service the line during production time while maintaining the integrity of neighboring operational lines.
Day 3 – Hygienic Design and Plant Installation
- Managing the removal and the replacement of an entire line whilst the factory remains in production.
- Planning a new department
- Inspecting the plan blueprint
- Identifying issues and putting forward proposals for correction.
Various practical exercises are undertaken throughout the day to ensure participation and full understanding. Day 3 concludes with a 60 question multi-choice assessment.
This qualification is accredited by the FDQ Awarding Organisation for Compliance. All successful candidates will receive the nationally recognised FDQ Level 3 Award in the Principles of Food Safety Supervision for Maintenance and Contractor Operations (QCF) Qualification Number: 600/2688/1.