Food Hygiene Course Level 3

This Online Food Hygiene and Safety course (Level 3) includes both level 1 and level 2 content. The comprehensive course is suitable for senior-level roles, such as business owners, managers or supervisors, who need a thorough understanding of food hygiene in the workplace, in compliance with the Food Safety Act 1990.

The course explains how to implement and monitor an effective HACCP food safety management system to minimise the risk of food hazards, such as pests and food poisoning. It covers ways to avoid cross-contamination, appropriate cleaning methods and the importance of excellent personal hygiene for all staff.

After taking this training course, you should have an understanding of good food hygiene practices and know your legal responsibilities regarding food hygiene on your premises.

All of our courses conform to the Continuing Professional Development (CPD) guidelines. The CPD Certification Service has accredited this Risk Assessment training.

After completing the online Food Hygiene Level 3 course, you will be able to describe:

Why food safety is important
What the law says about food safety
Some microbiology relevant to food
How food gets contaminated
Sources and symptoms of food poisoning
HACCP food systems
How to purchase food, check deliveries and store food safely
Prepare a variety of foods safely
How to control food pests
Personal hygiene for food handlers
Appropriate cleaning methods for food premises

The online Level 3 Food Hygiene training course contains the following 12 topics:

1 - Why food safety is important

The first topic explains why food safety is important for a range of different people. It identifies 4 Cs of food safety, some high risk foods and some groups of people who are especially vulnerable to food poisoning. Finally it outlines the role of the supervisor in food safety.

2 - The law and food safety

The second topic is about food safety and the law. It outlines what the law says food businesses must do, including specific guidelines for food preparation. The topic also describes the defence of due diligence.

3 - Microbiology

The third topic is about micro-organisms. You will learn about bacteria, viruses, fungi, enzymes and protozoa, all of which can make food harmful.

4 - Food poisoning

Topic 4 is about food poisoning. It explains how micro-organisms make food unsafe to eat and identifies common food poisoning symptoms. You will learn about foods that are common source of food poisoning and how long it takes to become ill after eating infected food.

5 - Contamination

Topic 5 outlines 4 types of food contamination - physical, chemical, biological and allergenic. You will learn about how to reduce the risk of these types of contamination.

6 - HACCP

Topic 6 is about the food safety system called HACCP. It describes the purpose of HACCP and identifies the 7 principles on which it is based. You will learn how to prepare for, and implement, a HACCP plan.

7 - Purchasing and deliveries

Topic 7 is about food safety in relation to purchasing and receiving food deliveries. It identifies the importance of traceability in food systems. You will learn about Use By and other dates on food. You will also learn about how to check deliveries properly and when to reject them.

8 - Food storage

Topic 8 is about how to store food safely. You will learn how to refrigerate, freeze and defrost food safely.

9 - Preparing and cooking food

Topic 9 is about preparing and cooking food. You will learn how to prepare food in a way that reduces the risk of contamination. The topic identifies which types of meat and fish can be eaten rare and which need to be cooked all the way through. There are tips about how to barbecue safely, and you will learn how to cook eggs, rice and pulses safely.

10 - Food pests

Topic 10 is about how to prevent pests from contaminating food. The topic identifies the kinds of animals that can contaminate food and explains how to recognise the signs of food pests. You will learn what you should do to deal with food pests.

11 - Personal Hygiene

Topic 11 is about personal hygiene requirements when you work with food. You will learn about rules of personal hygiene for food handlers. The topic explains how to wash your hands effectively and identifies when you need to wash your hands.

12 - Cleaning methods

Topic 12 is about cleaning methods appropriate in a food preparation environment. You will learn about the standard cleaning process for food preparation areas, and how and when to clean surfaces and equipment.

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