Food Hygiene and Catering Safety Level 3 Online Course

The Food Hygiene and Catering Safety Level 3 course offers a comprehensive understanding of advanced food safety, hygiene regulations, and supervisory practices within food service environments. Tailored for those managing or working in hospitality, food catering, or support services involving individuals with learning disabilities, this course ensures high food safety standards are maintained and hazards are minimized.

Whether you are a chef, kitchen manager, support worker, or caregiver, this in-depth program prepares you to meet international food safety legislation and implement critical control measures to protect public health.

This course is also ideal for individuals in healthcare, education, or supported living facilities that prepare or serve food to vulnerable individuals, including those with learning disabilities who may face increased risk from foodborne illnesses.

Learning Outcomes

• Understand core principles of food hygiene and catering safety.
• Identify food safety hazards and apply control procedures effectively.
• Supervise food safety operations in commercial and care settings.
• Evaluate and implement food safety management systems confidently.
• Promote hygiene best practices among staff and food handlers.
• Support individuals with learning disabilities through safer food practices.

Course Link: Food Hygiene and Catering Safety Level 3

Course Curriculum

Module 01: Food Safety – An Introduction
Gain a solid foundation in global food safety principles and hygiene basics.

Module 02: Supervision of Food Safety
Learn supervisory responsibilities, effective team monitoring, and incident response.

Module 03: Food Safety Legislation
Understand legal compliance, global regulations, and enforcement authorities.

Module 04: Food Safety Management System
Discover how to implement and maintain efficient safety management systems.

Module 05: Food Safety Management Tools
Explore tools like HACCP, flow diagrams, and hazard analysis.

Module 06: Microbiology
Study foodborne microorganisms and their impact on health and safety.

Module 07: Contamination Hazards
Identify physical, chemical, allergenic, and biological contamination threats.

Module 08: Controlling Contamination
Apply control measures across preparation, cooking, storage, and serving stages.

Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Recognize symptoms, sources, and prevention of bacterial infections.

Module 10: Food Poisoning (Non-Bacterial)
Understand viruses, toxins, and parasitic contamination risks.

Module 11: Personal Hygiene
Master personal hygiene standards and handwashing techniques for staff.

Module 12: Food and Temperature Control
Monitor, maintain, and record proper food temperatures at all stages.

Module 13: Checking, Verifying and Recording Temperature
Use tools and logs to track cold chain compliance and food safety data.

Module 14: Food Spoilage and Preservation
Prevent spoilage using best practices in food storage and preservation.

Module 15: Food Premises and Equipment: The Design and Construction
Design food-safe environments with proper layout and hygienic materials.

Module 16: Waste Disposal, Cleaning and Disinfection
Follow professional protocols for waste management and sanitation routines.

Module 17: Pest Management
Detect, prevent, and eliminate pests using integrated pest control methods.

Module 18: Food Safety Training for the Staff
Train teams to handle food safely and uphold regulatory standards.

Module 19: Reopening and Adapting Your Food Business During COVID-19
Adapt to pandemic-era operations with COVID-safe food service guidelines.

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.