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Food Hygiene and Safety Level 3

Food Hygiene and Safety Level 3

By Course Gate

5.0(1)
  • 30 Day Money Back Guarantee
  • Completion Certificate
  • 24/7 Technical Support

Highlights

  • On-Demand course

  • 12 hours 20 minutes

  • All levels

Description

Food safety and hygiene are critical for anyone involved in handling, preparing, storing, and serving food. Proper food safety practices are essential to prevent foodborne illnesses, protect public health, ensure compliance with regulations, and demonstrate responsibility in the food industry.

This Food Hygiene and Safety Level 3 course offers comprehensive training for individuals working in the food industry. Whether you’re seeking formal food hygiene certification for the first time or looking to refresh your knowledge as an existing food handler, this course is designed to meet your needs.

With in-depth modules developed by industry experts, the course covers all aspects of food safety and hygiene, ensuring that you can implement effective food safety management systems, control contamination risks, manage food premises and equipment, handle waste and pest control, and understand food labeling regulations.

The Food Hygiene and Safety Level 3 course provides you with a thorough understanding of essential topics such as microbiology, sanitation principles, temperature control, UK/EU regulations, and safe food handling practices. The course combines theory with practical guidance, enabling you to confidently apply food safety protocols in any catering or food production environment.

Learning Outcome of Food Hygiene and Safety Level 3

  • Showcase a profound understanding of food hygiene and safety within the catering industry.

  • Train, supervise, and oversee staff in alignment with UK food hygiene safety regulations.

  • Comprehend the essential principles outlined in the Food Safety Act 1990.

  • Establish and uphold a robust hygiene and safety management system in the workplace.

  • Exhibit exemplary personal hygiene standards and set a benchmark for all staff members.

  • Grasp the fundamentals of microbiology hazard control.

Topics Covered in This Food Hygiene and Safety Level 3 Course

  • Module 01: Introduction to Food Safety and Hygiene

  • Module 02: Food Safety Management System and HACCP

  • Module 03: Food Safety and Hygiene Legislation

  • Module 04: Food Safety Management Tools

  • Module 05: Supervision

  • Module 06: Microbiology

  • Module 07: Contamination Hazards

  • Module 08: Controlling Contamination

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

  • Module 10: Food Poisoning (Non-Bacterial)

  • Module 11: Basics of Food Allergens

  • Module 12: Allergen Guidance for Food Businesses

  • Module 13: Allergen Guidance for Consumers

  • Module 14: Food and Temperature Control

  • Module 15: Checking, Verifying and Recording Temperature

  • Module 16: Food Spoilage and Preservation

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

  • Module 18: Waste Disposal, Cleaning and Disinfection

  • Module 19: Pest Management

  • Module 20: General Principles of Food Labelling

  • Module 21: Components of a Food Label

  • Module 22: Nutrition Labelling

  • Module 23: Personal Hygiene

  • Module 24: Food Safety and Hygiene Training for the Staff

  • Module 25: Food Safety and Hygiene During Covid-19

Key Features of the Food Hygiene and Safety Level 3 Course

  • A CPD certificate that is recognised worldwide.

  • A great online learning experience.

  • Interesting and unique online materials and activities.

  • Expert guidance and support from the field leaders.

  • Access to the study resources anytime you want.

  • Friendly and helpful customer service and admin support by email, phone, and chat from Monday through Friday.

  • Get a year-long access to the course.

Who is this Food Hygiene and Safety Level 3 course for

The Food Hygiene and Safety Level 3 course is ideal for:

  • Individuals aspiring to enter the catering industry with a focus on food hygiene and safety.

  • Existing catering professionals seeking to enhance their knowledge and skills in compliance with UK food safety regulations.

  • Managers and supervisors responsible for staff training and food safety in a catering environment.

  • Anyone involved in food handling, preparation, or service keen on maintaining high hygiene standards.

  • Individuals interested in gaining a comprehensive understanding of microbiology hazard control within the catering sector.

Requirements

  • Open to all interested in Food Hygiene and Safety

  • No prerequisites; suitable for individuals from any academic background.

  • Accessible course materials from any internet-enabled device.

CPD Certificate from Course Gate

At the successful completion of the course, you can obtain your CPD certificate from us. You can order the PDF certificate for £9 and the hard copy for £15. Also, you can order both PDF and hardcopy certificates for £22.

Career path

Completing the Food Hygiene and Safety Level 3 course can lead to various career opportunities in roles that require food hygiene and safety knowledge, including:

  • Food Safety Supervisor

  • Chef

  • Waiter

  • Barista

  • Food Delivery personnel

  • Food & Safety Inspector

  • Food Safety Supervisor

  • Hygiene Supervisor

  • Catering Manager/Catering Staff

  • Food Safety Manager

  • Food Safety Officer

Course Content

Module 01: Introduction to Food Safety and Hygiene
  1. Introduction to Food Safety and Hygiene
Module 02: Food Safety Management System and HACCP
  1. Food Safety Management System and HACCP
Module 03: Food Safety and Food Hygiene Legislation
  1. Food Safety and Food Hygiene Legislation
Module 04: Food Safety Management Tools
  1. Food Safety Management Tools
Module 05: Supervision of Food Safety and Hygiene
  1. Supervision of Food Safety and Hygiene
Module 06: Microbiology
  1. Microbiology
Module 07: Contamination Hazards
  1. Contamination Hazards
Module 08: Controlling Contamination
  1. Controlling Contamination
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
  1. Food Poisoning (Bacterial) and Food-Borne Illness
Module 10: Food Poisoning (Non-Bacterial)
  1. Food Poisoning (Non-Bacterial)
Module 11: Basics of Food Allergens
  1. Basics of Food Allergens
Module 12: Allergen Guidance for Food Businesses
  1. Allergen Guidance for Food Businesses
Module 13: Allergen Guidance for Consumers
  1. Allergen Guidance for Consumers
Module 14: Food and Temperature Control
  1. Food and Temperature Control
Module 15: Checking, Verifying and Recording Temperature
  1. Checking, Verifying and Recording Temperature
Module 16: Food Spoilage and Preservation
  1. Food Spoilage and Preservation
Module 17: Food Premises and Equipment: The Design and Construction
  1. Food Premises and Equipment: The Design and Construction
Module 18: Waste Disposal, Cleaning and Disinfection
  1. Waste Disposal, Cleaning and Disinfection
Module 19: Pest Management
  1. Pest Management
Module 20: General Principles of Food Labelling
  1. General Principles of Food Labelling
Module 21: Components of a Food Label
  1. Components of a Food Label
Module 22: Nutrition Labelling
  1. Nutrition Labelling
Module 23: Personal Hygiene
  1. Personal Hygiene
Module 24: Food Safety and Hygiene Training for the Staff
  1. Food Safety and Hygiene Training for the Staff
Module 25: Food Safety and Hygiene During Covid-19
  1. Food Safety and Hygiene During Covid-19

About The Provider

Course Gate
Course Gate
London
5.0(1)

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