Food Safety and Hygiene Level 3

The Food Safety and Hygiene Level 3 course is expertly crafted for professionals working in environments where food safety is critical. Designed with inclusivity in mind, this comprehensive training also supports individuals interested in learning disabilities—highlighting the need for tailored food safety practices and communication strategies in diverse settings.

This course empowers supervisors, managers, and staff across the food industry with advanced knowledge and practical insights into food safety protocols, legal obligations, contamination prevention, and hygiene maintenance. Whether you work in a care home, restaurant, school, or food production unit, this training ensures you're equipped to uphold the highest standards.

Combining real-world application with internationally recognized food safety standards, this course uses interactive modules and evidence-based learning to prepare professionals for effective supervisory roles. You’ll explore everything from Food Safety Management Systems (FSMS) and HACCP implementation to pest control, waste management, and training staff with special considerations for vulnerable groups.

Learning Outcomes

• Understand the core principles of food safety and hygiene practices.
• Learn how to implement FSMS and the HACCP framework effectively.
• Identify contamination sources and control hazards within food environments.
• Apply temperature control and safe food handling procedures consistently.
• Develop training strategies tailored for staff with learning disabilities.
• Comprehend food safety laws and workplace supervisory responsibilities worldwide.

Course Link: Food Safety and Hygiene Level 3

Course Curriculum Overview

1. Introduction to Food Safety

Fundamentals of hygiene, safety hazards, and importance of global standards.

2. Roles and Responsibilities of a Food Supervisor and Policies

Understand the legal and ethical role of food hygiene supervisors.

3. Laws and Legislation

Explore food safety legislation, food law enforcement, and global regulations.

4. Introduction to Food Safety Management Systems (FSMS) and HACCP

Core principles of FSMS and the stages of HACCP application.

5. Implementation and Tools of FSMS

Practical strategies for rolling out food safety systems in real settings.

6. Food Poisoning Causes

In-depth exploration of pathogens, bacteria, and how food gets contaminated.

7. Detecting and Preventing Contamination

Techniques for recognizing, tracking, and preventing cross-contamination.

8. Hazard Control

Risk assessments and control measures for biological, chemical, and physical hazards.

9. Food Poisoning in Detail and Illnesses

Study foodborne diseases, their symptoms, and vulnerable group considerations.

10. Food Toxins and their Prevention

Identification of natural and chemical toxins and avoidance strategies.

11. Food Handling Risks and Practices

Safe handling, glove use, personal hygiene, and disability-focused handling tips.

12. Temperature Control

Monitoring and managing storage, cooking, and cooling temperatures effectively.

13. Recording Temperatures

Learn how to record and log temperatures for audit and safety compliance.

14. Spoilt Food and its Prevention

Understand spoilage signs and inventory rotation for maximum food safety.

15. Design Aspects of Food Premises

Create efficient, hygienic layouts that promote safety and compliance.

16. Waste Disposal, Cleaning and Disinfection

Implement waste segregation, effective cleaning schedules, and disinfection protocols.

17. Pest Management

Learn proactive pest control strategies and reporting procedures.

18. Training and Supervising Staff Effectively

Train staff inclusively, including those with learning disabilities, for hygiene success.

Disclaimer:

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