Description
This Level 3 Food Hygiene 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 training course, learners will gain an in-depth understanding of food hygiene best practice procedures, to ensure their business achieves a five-star outstanding national hygiene food rating.
You will learn how to effectively train your staff to supervise food safety, implement and monitor an effective food safety management system in the workplace that minimizes the risk of food hazards, control contamination, maintain an excellent standard of personal hygiene, and much more.
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 advanced level 3 training 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 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 Level 3 Food Hygiene & Safety 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:
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
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 1: Food Safety – An Introduction
Module 2: Supervision of Food Safety
Module 3: Food Safety Legislation
Module 4: Food Safety Management System
Module 5: Food Safety Management Tools
Module 6: Microbiology
Module 7: Contamination Hazards
Module 8: Controlling Contamination
Module 9: 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
