Food Hygiene and Safety Level 3 - Online Course

The Food Hygiene and Safety Level 3 online course is a comprehensive training program designed to equip learners with advanced knowledge and supervisory skills in food safety management. This course covers the legal, scientific, and practical aspects of food hygiene, enabling participants to implement effective food safety management systems within food businesses of any size. It combines regulatory compliance, microbiological principles, contamination control, temperature monitoring, allergen management, and supervisory responsibilities to ensure the highest standard of food safety practices.

Learning Outcomes

• Understand advanced principles of food hygiene and safety management systems.
• Identify and control contamination hazards across food production environments.
• Apply international food safety legislation within food business operations.
• Supervise staff to maintain high food hygiene and safety standards.
• Evaluate foodborne illness risks and implement effective prevention measures.
• Manage food safety documentation and ensure legal compliance during audits.

Advance your career with our Food Hygiene and Safety Level 3 online course. Gain expert skills in HACCP, legislation, contamination control, and supervision.

Course Link : Food Hygiene and Safety Level 3 -Online Course

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

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Disclaimer:

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