WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) 4523QX · 3.3.2
Risk to food safety in different environments
- Code
- 3.3.2
- In
- 3.3 Understand how food safety is managed in different situations
- Topic
- 3 Unit 3: Principles of food hygiene and food safety in food production
- Course
- Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) 4523QX
- Board
- WJEC
Codes and titles are read by a script from WJEC's published specification and have not been checked by a person. What each point covers is in the specification itself: WJEC’s specification.
Points in 3.3 Understand how food safety is managed in different situations
- 3.3.1 Food safety hazards in different environments
- 3.3.2 Risk to food safety in different environments
- 3.3.3 Control measures used to minimise food safety risks