The Level 3 International Award in Food Safety is a comprehensive qualification that covers the essential knowledge and skills needed to ensure food safety. This qualification equips learners with the understanding of how to identify and manage potential hazards in order to prevent food-related illnesses, spoilage, customer complaints, and food recalls. In addition to learning about the roles and responsibilities of supervisors, learners will study prerequisite programs and Hazard Analysis Critical Control Points (HACCP) systems. They will also gain expertise in managing various risk factors associated with illnesses, such as temperature abuse, ineffective processing and cooling methods, storage practices, thawing techniques, contamination risks (microbiological, allergenic, chemical, and physical), as well as promoting good staff hygiene.