Course Content Lessons Status 1 Introduction to Level 3 Food Safety 2 Legislation 3 Applying and Monitoring Good Hygiene Practice 4 Applying and Monitoring Good Hygiene Practice – Section 2 5 Temperature control 6 Workplace and equipment design 7 Waste disposal, cleaning and disinfection 8 Pest Control 9 Personal Hygiene 10 Training 11 HACCP 12 Management Tools for Catering
