Food Safety Level 3 Online Training

Course Overview

Food safety isn’t just a matter of hygiene—it’s a matter of public health, legal compliance, and business reputation. Our Food Safety Level 3 Online Training is designed for those in supervisory roles, team leads, and anyone responsible for enforcing high standards of food safety in commercial settings. This advanced course goes beyond basic hygiene principles, focusing on management systems, legislation, microbiological hazards, contamination control, and the supervisory responsibilities essential for ensuring safe food practices across any organisation.

This course is essential for professionals who need to implement, monitor, and enforce rigorous food safety procedures. Whether you’re working in hospitality, catering, retail, manufacturing, or food logistics, this in-depth training equips you with the knowledge and tools to reduce food safety risks, maintain legal standards, and respond swiftly to potential hazards. The curriculum is structured to meet international standards, making it suitable for learners and businesses worldwide.

Learning Outcomes

1. Understand the responsibilities of food safety supervision in food settings.
2. Identify key food safety legislation and regulatory compliance worldwide.
3. Assess and manage microbiological and contamination hazards effectively.
4. Develop and implement food safety management systems confidently.
5. Monitor personal hygiene, temperature control, and cleaning protocols.
6. Supervise food safety training, audits, and emergency response measures.

Course Link: Food Safety Level 3

Course Curriculum Breakdown

Module 01: Food Safety – An Introduction

Explore the fundamentals of food safety, its importance, and global impact.

Module 02: Supervision of Food Safety

Understand your role in managing and supervising food safety practices.

Module 03: Food Safety Legislation

Examine key laws and regulations shaping food safety standards globally.

Module 04: Food Safety Management System

Design, implement, and maintain robust safety management protocols.

Module 05: Food Safety Management Tools

Use HACCP and other tools to control safety risks efficiently.

Module 06: Microbiology

Learn how microorganisms affect food safety and how to manage them.

Module 07: Contamination Hazards

Understand the types, sources, and impact of contamination.

Module 08: Controlling Contamination

Learn effective strategies for preventing food contamination.

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

Identify bacterial causes, symptoms, and prevention techniques.

Module 10: Food Poisoning (Non-Bacterial)

Explore non-bacterial food poisoning from chemicals, toxins, and allergens.

Module 11: Personal Hygiene

Reinforce hygiene standards essential for safe food handling.

Module 12: Food and Temperature Control

Understand temperature's role in maintaining food quality and safety.

Module 13: Checking, Verifying and Recording Temperature

Implement accurate temperature monitoring and recording procedures.

Module 14: Food Spoilage and Preservation

Learn spoilage causes and preservation methods for food longevity.

Module 15: Food Premises and Equipment: The Design and Construction

Assess layout and design standards for hygienic food environments.

Module 16: Waste Disposal, Cleaning and Disinfection

Implement safe cleaning practices and manage food waste effectively.

Module 17: Pest Management

Control and prevent pest infestations within food premises.

Module 18: Food Safety Training for the Staff

Develop a training culture to reinforce food safety compliance.

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

Adapt operations to meet safety guidelines in post-pandemic settings.

Disclaimer:

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