Description

This online Level 3 Food Hygiene course is essential for anybody wanting to advance their career in the Food and Drink Industry. The course is also ideal for people running their own business and wanting to operate legally and safely.

Is this course accredited and recognised? Yes, this course is fully approved and certificated by both IIRSM and CPD. Employers universally accept this qualification. You will be able to instantly download and print your Food Hygiene Level 3 certificate as soon as you successfully complete the course.

We build our online courses so that you're able to better retain what you learn. This course is divided into 17 easy to follow interactive modules with a ‘knowledge checker’ after each topic. It includes a multiple-choice test at the end. The course covers the following:

Introduction to Supervising Food Hygiene

Food Safety Legislation

Food Contamination

Controlling Contamination

Micro-Organisms

Food Poisoning and Food-Borne Illness

Non-Bacterial Food Poisoning

Temperature Control

Checking, Verifying and Recording Temperatures

Food Preservation

Premises and Equipment Design

Waste, Cleaning and Disinfection

Pest Control

Personal Hygiene

Training Staff

Implementing a Food Hygiene Management System

Food Hygiene Management Tools

Aims of the Training CourseBy the end of this online Level 3 Food Hygiene course you will be able to:

Categorise food into four distinct food groups

Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk

Limit allergens from contaminating food

Understand the basics of personal hygiene and why it is important

Identify what is required from food premises for it to be food-safe

Effectively clean equipment and the premises to stop bacterial growth and cross-contamination

Explain the basics of a HACCP food safety management system and recognise the tools that can be used to do so

Understand different ways in which food can be cooked, reheated or held

Have an awareness of the relevant food hygiene legislation and how it can be complied with

Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings

Know what the law requires in regards to personal hygiene when working in a food catering business

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Food Hygiene Level 3

By Intellelearn

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