Food Hygiene and Safety Level 3 Online Course

The Food Hygiene and Safety Level 3 Online Course is designed for individuals, supervisors, and managers responsible for ensuring food safety in any catering, hospitality, or food manufacturing environment. This course provides a comprehensive understanding of food hygiene principles, food safety management, contamination control, and legislation compliance, enabling learners to apply best practices across all aspects of food handling and supervision.

Covering essential modules from food safety management systems to HACCP principles, learners will explore food hygiene legislation, contamination hazards, microbiology, and temperature control procedures. The course also addresses food allergens, labelling requirements, personal hygiene standards, and COVID-19 adaptations for food businesses, making it a complete training solution.

Key Features

• Accredited by CPD
• Instant e-certificate
• FREE PDF + Hardcopy certificate
• Easy payment method
• Fully online, interactive course with audio voiceover
• Self-paced learning and laptop, tablet, smartphone-friendly
• Learn Anytime, Anywhere
• 24/7 Learning Assistance
• Best Value Price
• Discounts on bulk purchases

Learning Outcomes

By the end of this course, learners will be able to:

1. Understand advanced principles of food hygiene and food safety management.
2. Apply HACCP systems to reduce food safety and contamination risks.
3. Identify and control food-borne illnesses, allergens, and safety hazards.
4. Monitor and supervise hygiene practices within food handling environments.
5. Ensure compliance with international food safety legislation and regulations.
6. Train staff to maintain high food hygiene and safety standards.

Course Link : Food Hygiene and Safety Level 3 Online Course

Course Curriculum

Module 01: Introduction to Food Safety and Hygiene

Gain an overview of food hygiene principles, food safety importance, and the role of effective hygiene in preventing contamination and ensuring consumer protection.

Module 02: Food Safety Management System and HACCP

Learn how HACCP systems and food safety management frameworks work to identify, assess, and control risks in food production and handling.

Module 03: Food Safety and Food Hygiene Legislation

Understand international and national food safety legislation, compliance requirements, and the legal responsibilities of businesses and supervisors.

Module 04: Food Safety Management Tools

Explore food hygiene management tools used to monitor, record, and maintain consistent safety and hygiene standards.

Module 05: Supervision of Food Safety and Hygiene

Develop leadership skills to supervise food handlers, enforce hygiene rules, and implement food safety standards in daily operations.

Module 06: Microbiology

Study microorganisms, pathogens, and bacteria associated with food contamination, spoilage, and food-borne diseases.

Module 07: Contamination Hazards

Identify different contamination hazards, including biological, chemical, physical, and allergenic risks, in food environments.

Module 08: Controlling Contamination

Learn effective procedures and control measures to prevent cross-contamination in food preparation, storage, and service.

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

Understand common bacterial food poisoning sources, symptoms, and methods of prevention.

Module 10: Food Poisoning (Non-Bacterial)

Examine non-bacterial causes of food poisoning, including viruses, parasites, and toxins.

Module 11: Basics of Food Allergens

Gain essential knowledge of allergens, allergy risks, and their impact on consumer safety.

Module 12: Allergen Guidance for Food Businesses

Learn how businesses can manage allergens, prevent contamination, and label products correctly.

Module 13: Allergen Guidance for Consumers

Understand consumer responsibilities, allergen awareness, and food labelling interpretation for safety.

Module 14: Food and Temperature Control

Explore temperature control in cooking, storage, chilling, and reheating to maintain food safety standards.

Module 15: Checking, Verifying and Recording Temperature

Master correct procedures for checking, monitoring, and recording food temperatures.

Module 16: Food Spoilage and Preservation

Identify causes of food spoilage and apply preservation techniques to extend food shelf life.

Module 17: Food Premises and Equipment: The Design and Construction

Understand the importance of safe premises and equipment design for food hygiene compliance.

Module 18: Waste Disposal, Cleaning and Disinfection

Learn effective cleaning, disinfection, and waste disposal strategies to prevent food contamination.

Module 19: Pest Management

Explore pest control techniques to reduce risks from rodents, insects, and other pests.

Module 20: General Principles of Food Labelling

Examine key principles of food labelling and the importance of providing accurate information.

Module 21: Components of a Food Label

Break down the essential components of food labels to ensure compliance and consumer understanding.

Module 22: Nutrition Labelling

Study nutrition labelling requirements, regulations, and their role in consumer awareness.

Module 23: Personal Hygiene

Learn best practices of personal hygiene for food handlers, including handwashing and protective clothing.

Module 24: Food Safety Training for the Staff

Develop effective training programs for staff to maintain food hygiene and safety standards.

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

Explore strategies for reopening food businesses safely, with updated hygiene and safety protocols.

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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.