Food Safety Level 3 for Manufacturing

Yes. Course prices are displayed in Egyptian Pounds (EGP). If you are paying from outside Egypt, your bank or payment provider will convert the amount and charge you in your card’s local currency according to its applicable exchange rate and fees.

The course is suitable for supervisors, team leaders, quality, food safety, and production personnel, as well as those preparing for supervisory responsibilities in food manufacturing.

Basic food safety knowledge or experience in a food manufacturing environment is recommended, as the course progresses from fundamental concepts to supervisory-level application.

English: Trainees need to attend and actively participate in practical activities and exercises, with an internet-connected device required for online training.

The course combines knowledge with application through activities, exercises, and practical scenarios that help trainees make food safety decisions in real workplace situations

The course covers HACCP principles, PRPs, traceability, withdrawal and recall, Environmental Monitoring Programs (EMP), and different food safety systems and their purposes.

English: Yes. Trainees receive PDF training material to support their learning and review the topics and concepts covered during the program.

Yes. The program includes assessments to evaluate the trainee’s understanding and ability to apply the knowledge covered during the training.

English: Yes. Upon successfully meeting the program requirements, trainees receive a digitally verified certificate from Khtowat for Quality with a QR Code for online verification.

English: Yes. Your professional profile can display your certificates, completed courses, assessment results, training activities, and achievements, and can be shared with others.

The levels differ according to the depth of knowledge and level of responsibility: Level 1 focuses on food safety awareness and basic safe practices. Level 2 focuses on correctly applying food safety practices during work and food handling. Level 3 progresses to the supervisory level, focusing on monitoring, control, taking appropriate action, guiding employees, and ensuring effective implementation of food safety requirements.