Description
This Food Safety Level 3 course is for those in a senior position of catering and responsible for a team (or teams) of people that handle, prepare and cook food. Each intensive training module covers all the steps needed to ensure that food is protected from all possible contamination and that the customer can enjoy your product without concerns about hygiene or preparation.
As a supervisor or manager of a catering company or establishment, you are directly responsible for the well-being of every customer that takes a bite of your food. In order to secure an excellent reputation and a 5-star national hygiene food rating, you will need to understand and abide by all the strict food and safety regulations that exist in the UK. Not only will it give you the confidence and credibility to grow the business, but it will also show that you are dedicated to customer safety.
By the end of the course, you’ll have full knowledge of all the UK food regulations, as well as an understanding of how to improve and maintain an excellent food management system. You’ll also know every type of food bacteria that exists and how to prevent it from causing food poisoning or wastage. Please note that if your job is limited directly to food handling, then a Level 2 Food and Hygiene Safety Course may be more appropriate.
Accredited by CPD
Institute of Hospitality endorsed
Meets UK & EU legal requirements
Instant e-certificate and hard copy dispatch by next working day
Fully online, interactive course
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 the course
This informative course is perfect for anybody associated directly with the food sector, such as:
Senior food retailers
Restaurant and Café owners
Head Chefs & Kitchen Managers
Supervisory food handlers
Landlords and pub owners
Supervisors or Managers of fast-food outlets and takeaways
Certification
Once you’ve successfully completed your 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.
Furthermore, this Food Safety
Level 3 course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.
Learning Outcomes
By the end of the course, learners will be able to show that they can:
Demonstrate an in-depth knowledge of food safety.
Prove awareness of all UK food and safety regulations.
Show the ability to introduce and maintain an effective Food Safety Management System (FSMS).
Exhibit a fundamental understanding of microbiology.
Identify and control contamination hazards.
Understand the bacterial (and non-bacterial) sources of food poisoning.
Prevent food spoilage and pest infestation.
Show the ability to train and supervise staff in all of the above.
Assessment
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: Food Safety – An Introduction
Module 02: Supervision of Food Safety
Module 03: Food Safety Legislation
Module 04: Food Safety Management System
Module 05: Food Safety Management Tools
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: Personal Hygiene
Module 12: Food and Temperature Control
Module 13: Checking, Verifying and Recording Temperature
Module 14: Food Spoilage and Preservation
Module 15: Food Premises and Equipment: The Design and Construction
Module 16: Waste Disposal, Cleaning and Disinfection
Module 17: Pest Management
Module 18: Food Safety Training for the Staff
Module 19: Reopening and Adapting Your Food Business During COVID-19
