Food Hygiene and Safety Level 3 | CPD Certified | Online Training

What's included:

• Fully Online Recorded Class
• CPD Accredited
• Free certificate
• 24/7 access to the course for Lifetime
• Online support
• No hidden fees

Course Link : Food Hygiene and Safety Level 3

Our Food Hygiene and Safety Level 3 course provides essential knowledge for food handlers, supervisors, and business owners to maintain high hygiene standards. Covering food safety laws, HACCP principles, contamination control, allergen management, temperature control, and food labelling, this course ensures compliance with industry regulations. Learners will also explore personal hygiene, pest control, cleaning, and safe food storage. Whether you work in a restaurant, catering business, or food production, this course equips you with the skills to prevent foodborne illnesses and protect public health. Enroll today to enhance your food safety expertise and advance your career in the food industry!

Learning Outcomes

• Understand the basics of food hygiene and safety.
• Learn how to manage food safety in your workplace.
• Know the laws about food hygiene and safety.
• Identify different types of food contamination.
• Learn how to prevent food poisoning.
• Understand food allergies and how to manage them.
• Learn proper food storage and temperature control.
• Understand how to clean and disinfect food areas.
• Learn about pest control in food businesses.
• Understand food labelling and nutrition information.
• Know the importance of personal hygiene in food handling.
• Learn how to train staff for food safety.

Disclaimer:

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

What You Will Learn

This Level 3 Food Hygiene and Safety course offers in‑depth training on every aspect of Food Hygiene and Safety, giving learners the competence to manage Food Hygiene and Safety risks in professional kitchens, catering, retail, manufacturing, and healthcare settings.

Module 01: Introduction to Food Safety and Hygiene

Gain an overview of Food Hygiene and Safety principles and the importance of Food Hygiene and Safety in food operations.

Module 02: Food Safety Management System and HACCP

Learn how Food Hygiene and Safety management systems and HACCP underpin robust Food Hygiene and Safety practices.

Module 03: Food Safety and Food Hygiene Legislation

Explore legal responsibilities that govern Food Hygiene and Safety compliance worldwide.

Module 04: Food Safety Management Tools

Apply Food Hygiene and Safety tools, checklists, monitoring processes, and verification methods.

Module 05: Supervision of Food Safety and Hygiene

Develop supervisory skills for enforcing Food Hygiene and Safety standards across your team.

Module 06: Microbiology

Understand microbial hazards essential for effective Food Hygiene and Safety and controlling pathogens.

Module 07: Contamination Hazards

Identify physical, chemical, and allergenic contamination risks to uphold Food Hygiene and Safety.

Module 08: Controlling Contamination

Implement best practices for food handling, cleaning, and Food Hygiene and Safety control.

Module 09: Food Poisoning (Bacterial) and Food‑Borne Illness

Study bacterial food poisoning and Food Hygiene and Safety measures to prevent outbreaks.

Module 10: Food Poisoning (Non‑Bacterial)

Understand non-bacterial food‑borne illnesses and their prevention through Food Hygiene and Safety.

Module 11: Basics of Food Allergens

Learn fundamentals of allergen control, a critical component of Food Hygiene and Safety.

Module 12: Allergen Guidance for Food Businesses

Implement Food Hygiene and Safety guidance tailored for food businesses handling allergens.

Module 13: Allergen Guidance for Consumers

Educate consumers on allergen awareness and Food Hygiene and Safety protection.

Module 14: Food and Temperature Control

Master temperature control protocols central to effective Food Hygiene and Safety.

Module 15: Checking, Verifying and Recording Temperature

Gain skills in Food Hygiene and Safety monitoring and record‑keeping compliance.

Module 16: Food Spoilage and Preservation

Learn spoilage prevention and preservation techniques to enhance Food Hygiene and Safety shelf life.

Module 17: Food Premises and Equipment: Design and Construction

Understand how premises and equipment design supports Food Hygiene and Safety.

Module 18: Waste Disposal, Cleaning and Disinfection

Implement safe waste disposal and sanitation practices to maintain Food Hygiene and Safety.

Module 19: Pest Management

Apply Food Hygiene and Safety approaches to pest prevention and control.

Module 20: General Principles of Food Labelling

Understand food labelling requirements within the context of Food Hygiene and Safety.

Module 21: Components of a Food Label

Dive into label components and how they support Food Hygiene and Safety communication.

Module 22: Nutrition Labelling

Explore nutrition labelling and its relationship with Food Hygiene and Safety transparency.

Module 23: Personal Hygiene

Enforce personal hygiene standards essential for maintaining Food Hygiene and Safety.

Module 24: Food Safety Training for the Staff

Plan and deliver Food Hygiene and Safety training programs for staff competence.

Module 25: Reopening and Adapting Your Food Business During COVID‑19

Address COVID‑19 and adapt Food Hygiene and Safety protocols for pandemic resilience.