Food Hygiene Level 3 Training Online Course

The Food Hygiene Level 3 Training course is designed for individuals aiming to supervise food safety, manage food handlers, or work in environments where food preparation, storage, and service must meet the highest hygiene standards. Whether you're working in hospitality, catering, healthcare, or education, this course delivers in-depth knowledge to help prevent food contamination, ensure safety compliance, and maintain exceptional hygiene practices.

This comprehensive training also acknowledges the specific challenges involved when serving individuals with learning disabilities, making it uniquely suitable for those in care homes, schools, residential facilities, or anyone supporting vulnerable individuals.

The course aligns with international standards and integrates best practices in HACCP, food safety laws, contamination control, foodborne illness prevention, and staff training protocols.

You will gain managerial-level insight into food hygiene regulations, food safety management systems, and effective supervisory roles—equipping you to promote and maintain a safe food environment.

Learning Outcomes

• Understand food safety hazards and how to manage food contamination.
• Learn how to implement and monitor HACCP principles effectively.
• Know key food hygiene laws and relevant international legislation.
• Gain knowledge on pest control and waste disposal in food areas.
• Understand the supervisor's responsibilities in food safety settings.
• Learn how to train and manage staff in hygiene-critical environments.

Course Link: Food Hygiene Level 3 Training

Course Curriculum

Module 01: Introduction to Food Safety

Understand the core principles of food hygiene and safety management.

Module 02: Roles and Responsibilities of Food Supervisors and Food Handlers

Explore duties for maintaining safety throughout food preparation and service.

Module 03: Laws and Legislation

Study key laws including food safety acts and international regulations.

Module 04: Food Safety Management Systems (FSMS) and HACCP

Implement and oversee systems like HACCP and FSMS in real operations.

Module 05: Food Poisoning and Other Illnesses

Identify causes, symptoms, and preventive measures for foodborne illnesses.

Module 06: Contamination

Control physical, chemical, allergenic, and biological contamination sources.

Module 07: Waste Disposal, Cleaning and Disinfection

Develop effective procedures for sanitation and responsible food waste management.

Module 08: Pest Management

Learn about pest control techniques and how to prevent infestations.

Module 09: Personal Hygiene

Understand why hygiene in food handlers is critical to safety.

Module 10: Training and Supervising Staff Effectively

Master strategies for team training, monitoring, and hygienic practices enforcement.

Disclaimer:

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