Description
Food Hygiene and Safety Level 3
This Food Hygiene and Safety Level 3 Course is designed to provide catering and hospitality sector professionals in senior-level roles with the skills, credentials and practical knowledge to ensure a high standard of food safety and hygiene in the workplace, in compliance with the Food Safety Act 1990.
All catering professionals must be trained in food hygiene and safety with a solid understanding of the risks and hazards involved in preparing and serving food. In this comprehensive course, learners will understand food hygiene best practice procedures in-depth. In addition, they will develop the skills to ensure their business achieves a five-star outstanding national hygiene food rating.
You will learn how to supervise food safety to effectively train your staff, implement and monitor an effective food safety management system. As a result, you can minimises the risk of food hazards, control contamination, maintain an excellent standard of personal hygiene, and much more.
Institute of Hospitality endorsed
Meets UK & EU legal requirements
Instant e-certificate and hard copy dispatch by next working day
Developed by qualified food safety professionals
Self paced learning and laptop, tablet, smartphone friendly
24/7 Learning Assistance
Discounts on bulk purchases
Who Should Take This Course
This advanced Food Hygiene and Safety Level 3 Course is ideal for those in management roles who are responsible for supervising and training staff on food hygiene and safety standards, such as:
Catering Manager
Food Safety Manager
Head Chef
Health & Safety Advisor
Restaurant Manager
Senior food retailers
Catering Manager
Restaurant and Café owners
Kitchen Managers
Supervisory food handlers
Supervisors or Managers of fast-food outlets and takeaways
Certification
Once you’ve successfully completed your Level 3 Food Hygiene and Safety Course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Learning Outcomes
By the end of the Food Hygiene and Safety Level 3 course, learners will be able to
Demonstrate an in-depth knowledge of food safety in the catering industry
Train, supervise and manage staff in compliance with UK food safety regulations
Understand the fundamental principles of the Food Safety Act 1990
Implement and maintain a solid food safety management system in the workplace
Maintain excellent personal hygiene in the workplace and set a standard for all staff
Understand the fundamentals of microbiology and food hazard control
Know about temperature control and how to check, verify and record temperature
Figure out how to avoid both bacteria and non-bacterial food poisoning and various food-borne illnesses
Explore the best ways to preserve food and avoid food spoilage
Assessment of Level 3 Food Hygiene
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Curriculum
Module 01: Introduction to Food Safety and Hygiene
Module 02: Food Safety Management System and HACCP
Module 03: Food Safety and Food Hygiene Legislation
Module 04: Food Safety Management Tools
Module 05: Supervision of Food Safety and Hygiene
Module 06: Microbiology
Module 07: Contamination Hazards
Module 08: Controlling Contamination
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Module 10: Food Poisoning (Non-Bacterial)
Module 11: Basics of Food Allergens
Module 12: Allergen Guidance for Food Businesses
Module 13: Allergen Guidance for Consumers
Module 14: Food and Temperature Control
Module 15: Checking, Verifying and Recording Temperature
Module 16: Food Spoilage and Preservation
Module 17: Food Premises and Equipment: The Design and Construction
Module 18: Waste Disposal, Cleaning and Disinfection
Module 19: Pest Management
Module 20: General Principles of Food Labelling
Module 21: Components of a Food Label
Module 22: Nutrition Labelling
Module 23: Personal Hygiene
Module 24: Food Safety Training for the Staff
Module 25: Reopening and Adapting Your Food Business During COVID-19
