Food Hygiene and Safety Level 3 Online Course | Live Onboarding

Enhance your knowledge and skills in food hygiene and safety with our Food Hygiene and Safety Level 3 Online Course | Live Onboarding. This internationally recognized course is designed for individuals seeking advanced understanding of food safety management, HACCP principles, contamination control, and allergen guidance. Through engaging online modules and live onboarding sessions, participants will learn to ensure compliance with global food hygiene standards, protect consumers, and improve overall food safety practices in any food business.

Learning Outcomes

By the end of this Food Hygiene and Safety Level 3 Online Course | Live Onboarding, participants will be able to:

• Apply advanced principles of food hygiene and safety in professional food settings.
• Identify and manage microbiological, chemical, and physical contamination hazards.
• Implement and supervise effective food safety management systems and HACCP procedures.
• Understand allergen management, food labelling, and nutrition labelling requirements.
• Ensure compliance with national and international food safety legislation and best practices.

Who is this course for?

This Food Hygiene and Safety Level 3 Online Course | Live Onboarding is ideal for:

• Food handlers and kitchen staff aiming to enhance their food safety knowledge.
• Supervisors and managers responsible for enforcing food hygiene standards.
• Catering and hospitality professionals seeking internationally recognized certification.
• Entrepreneurs and business owners in the food industry looking to ensure compliance.
• Individuals pursuing a career in food safety, food production, or food service management.

Course 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

Disclaimer:
This course includes online learning materials with pre-recorded lessons. Learners will also have access to a Live Onboarding session. The meeting link for the live session will be provided after enrolment. Access to the course materials will be available within 48 hours of purchase.