Food Safety and Hygiene Level 3 – Practical Demonstration Online Course

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

The Food Safety and Hygiene Level 3 - Practical Demonstration course is meticulously designed for learners seeking advanced knowledge in food safety, hygiene, and practical handling techniques. This course equips participants with the essential skills to maintain high food safety standards, manage risks effectively, and ensure compliance with legal and regulatory requirements.

Throughout this course, learners will explore the fundamentals of food safety, the roles and responsibilities of a food supervisor, and how to implement Food Safety Management Systems (FSMS) using practical demonstrations. Participants will gain in-depth knowledge about HACCP procedures, contamination prevention, food poisoning causes, temperature control, pest management, waste disposal, and cleaning protocols.

This program emphasizes practical applications of food safety, including the identification and prevention of foodborne illnesses, safe handling practices, and hazard control methods to ensure food served to customers is safe and hygienic. Learners will also understand the design aspects of food premises, recording and monitoring temperatures, and supervising staff effectively.

By combining practical demonstrations with theoretical knowledge, this course ensures learners can apply food hygiene principles, safe food handling practices, temperature monitoring, FSMS implementation, and hazard prevention strategies in real-world settings. It is ideal for food supervisors, catering managers, chefs, kitchen staff, restaurant owners, and hospitality professionals who want to advance their food safety expertise.

This course also covers food toxins, spoilage prevention, cleaning and disinfection techniques, pest control methods, and legal responsibilities under food safety legislation. Learners will develop the ability to detect contamination, prevent foodborne illnesses, maintain hygiene standards, manage risk, and train staff effectively.

Learning Outcomes

1. Apply food safety principles to prevent contamination effectively.
2. Implement FSMS and HACCP systems in food operations.
3. Identify causes of food poisoning and prevent outbreaks efficiently.
4. Monitor and control food temperatures during storage and service.
5. Supervise staff and maintain high hygiene standards consistently.
6. Detect, control, and manage hazards in food premises safely.

Course Link: Food Safety and Hygiene Level 3 – Practical Demonstration

Course Curriculum

Module 01: Introduction to Food Safety

• Importance of food safety and hygiene in the food industry
• Understanding foodborne illnesses and their global impact
• Basic principles of safe food handling
• Key benefits of maintaining hygiene standards

Module 02: Roles and Responsibilities of a Food Supervisor and Policies

• Duties of a certified food safety supervisor
• Implementing food safety policies and procedures
• Supervising staff to follow hygiene practices
• Ensuring compliance with industry regulations

Module 03: Laws and Legislation

• Overview of international food safety laws and regulations
• Food hygiene legislation and compliance requirements
• Legal responsibilities of food business operators
• Penalties and enforcement actions for non-compliance

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

• Understanding FSMS and HACCP principles
• Benefits of implementing a HACCP plan
• Key components of FSMS for risk prevention
• Case studies of successful HACCP implementation

Module 05: Implementation and Tools of FSMS

• Practical steps to implement FSMS in food premises
• Monitoring tools and documentation practices
• Corrective actions and verification procedures
• Continuous improvement strategies in food safety

Module 06: Food Poisoning Causes

• Common causes of food poisoning worldwide
• Biological, chemical, and physical contamination sources
• Cross-contamination risks and prevention methods
• Symptoms and reporting of foodborne illnesses

Module 07: Detecting and Preventing Contamination

• Identifying early signs of contamination in food
• Using detection tools and hygiene monitoring equipment
• Preventing contamination through safe handling practices
• Staff training for contamination control

Module 08: Hazard Control

• Types of food safety hazards
• Control measures for biological, chemical, and physical hazards
• Hazard analysis in food production and service areas
• Maintaining hazard control records

Module 09: Food Poisoning in Detail and Illnesses

• In-depth study of foodborne pathogens
• Viral, bacterial, and parasitic causes of illness
• Case studies on major foodborne illness outbreaks
• Preventive measures and early response

Module 10: Food Toxins and their Prevention

• Types of natural and chemical food toxins
• Prevention of toxin formation in food production
• Safe storage and preparation to reduce risks
• Testing and monitoring for toxin presence

Module 11: Food Handling Risks and Practices

• Safe handling procedures for raw and cooked foods
• Hygiene practices for food handlers
• Reducing cross-contamination during food preparation
• Correct use of personal protective equipment (PPE)

Module 12: Temperature Control

• Importance of temperature control in food safety
• Safe cooking, cooling, and storage temperatures
• Temperature danger zones and bacterial growth
• Tools for monitoring food temperatures

Module 13: Recording Temperatures

• Best practices for recording and monitoring temperatures
• Digital and manual temperature recording systems
• Maintaining temperature logs for compliance
• Responding to temperature breaches

Module 14: Spoilt Food and its Prevention

• Causes and signs of food spoilage
• Microbial, chemical, and physical spoilage factors
• Preventing spoilage through safe storage and handling
• Disposal procedures for spoiled food

Module 15: Design Aspects of Food Premises

• Hygienic design and layout of food premises
• Workflow planning for safe food handling
• Use of safe construction materials
• Maintenance and cleaning-friendly design features

Module 16: Waste Disposal, Cleaning and Disinfection

• Safe disposal methods for food waste
• Cleaning schedules and procedures
• Choosing effective disinfectants for food areas
• Avoiding contamination during cleaning activities

Module 17: Pest Management

• Common pests in food environments
• Pest prevention and monitoring strategies
• Legal requirements for pest control
• Working with pest control service providers

Module 18: Training and Supervising Staff Effectively

• Importance of staff training in food safety
• Developing training programs and schedules
• Supervising daily hygiene practices
• Encouraging a food safety culture in the workplace

Lifetime Membership to 2500+ Courses

Link: Lifetime Premium Membership

Our Prime Learners will Get:

• Instant, Unlimited & Lifetime Access to 2500+ Courses
• Unlimited Free Accredited Certificates
• Access to All Career Certificate Bundles
• Free Student ID card & Many More

Disclaimer:

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