Food Hygiene and Safety Level 3

Description

[Updated 2024]

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This Food Hygiene and Safety Level 3 course is designed to provide catering and hospitality sector professionals in senior-level roles with the skills, credentials and theoretical knowledge to ensure a high standard of food hygiene and safety in the workplace, in compliance with the Food Safety Act 1990.

All catering professionals must be trained in Food Hygiene and Safety with a solid understanding of the risks and hazards involved in preparing and serving food. In this comprehensive course, learners will gain an in-depth understanding of best practice procedures, to ensure their business achieves a five-star outstanding national hygiene rating.

You will learn how to supervise food hygiene safety to effectively train your staff, implement and monitor an effective food safety management system in the workplace that minimises the risk of food hazards, controls contamination, maintain an excellent standard of personal hygiene, and much more.

Learning Outcomes of Food Hygiene and Safety Level 3 Course:

By the end of the course, learners will be able to:

Key Features of Food Hygiene and Safety Level 3 Course:

Certification

Once you've successfully completed your Food Hygiene and Safety Level 3 course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Free Courses:

Course Curriculum

Food Hygiene and Safety Level 3

Module 01: Introduction to Food Safety and Hygiene

This introductory module will draw your attention to the world of food safety. You'll learn about food-borne illnesses and its causes, the vulnerable risk groups, and the key terms which will help you to understand food safety and its importance.

Module 02: Food Safety Management System and HACCP

The food safety management system, HACCP and its fundamental principles, detail discussion of the implementation of HACCP, and HACCP-based management system - these are the keynotes of this module 4.

Module 03: Food Safety and Hygiene Legislation

As the name suggests, this particular module is dedicated to giving you an overview of the key legislation concerning authorities to enforce the law, code of practices, fines and prosecution, and due diligence.

Module 04: Food Safety Management Tools

The highlighted part of the module is a vivid discussion on the various management tools. Along with this, learners will also get to know about the management responsibilities and the importance of documenting the system.

Module 05: Supervision

This module will tell you everything that you need to know about the roles and responsibilities of a supervisor. Along with the in-depth knowledge of supervisory skills and styles, you'll also learn about food safety cultures, standards, policies, and quality assurance & control.

Module 06: Microbiology

In module 6, we'll give you a tour of Microbiology. In this voyage, you will come across the detail of bacteria and factors responsible for its multiplication, moulds, yeasts, viruses, protozoa, and cyclospora.

Module 07: Contamination Hazards

From knowing the sources of contamination to understand the processes of detecting contamination - all will be discussed in module 7. You'll also learn about various types of contamination hazards, vehicles of contamination, and cross-contamination.

Module 08: Controlling Contamination

This module will shed light on the control of different contamination hazards and the role of the supervisor in the prevention of contamination. Food storage, food preparation and cooking, and food service and delivery are some of the other key topics of this eighth module.

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

After a brief discussion on food poisoning, this module will draw your attention to the most common causes of food poisoning, food-borne illness, and food-borne viruses. Each of the topics will be discussed in detail.

Module 10: Food Poisoning (Non-Bacterial)

In this module; you will learn about chemical food poisoning, metallic food poisoning, scombrotoxic fish poisoning, paralytic shellfish poisoning and diarrhetic shellfish poisoning, and the generic control measures for most food poisoning organisms.

Module 11: Basics of Food Allergens

In the module, we will learn what a food allergy is, exploring the 14 major types of allergens, as well as the difference between food allergies and intolerances. It also provides essential information on how to treat anaphylactic shock.

Module 12: Allergen Guidance for Food Businesses

In the module, we will gain a deeper understanding of the different types of food allergens and how to read food labelling information. It also discusses allergen requirements for food businesses.

Module 13: Allergen Guidance for Consumers

In module, we will explore food allergens in the vegan diet, with tips on how to order food and takeaways safely. It also provides guidance on how to create allergen-friendly meals at home.

Module 14: Food and Temperature Control

This module will cover the wide area of food and temperature control. Some of the key topics from this module are safe temperatures, fridge & freezer temperature, cooking temperatures, and time without temperature control.

Module 15: Checking, Verifying and Recording Temperature

Module 13 will introduce you with the different equipment and process of measuring food temperature. You'll also learn about when food temperature should be measured and the recording of temperature checks.

Module 16: Food Spoilage and Preservation

This module explains the common signs of food spoilage and prevention methods along with the different approaches to food preservation. Delivery and unloading of raw materials, wrapping and packaging, and stock rotation will also be discussed in this module.

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

The design, construction, and maintenance of food premises and equipment are essential for maintaining food safety & hygiene. This module will tell how you can go with these factors to maintain a high standard.

Module 18: Waste Disposal, Cleaning and Disinfection

Waste storage and the removal of waste, cleaning equipment, disinfection, and the procedures and methods of cleaning will be highlighted in this module. Learners will also familiarise with the in-house and contract cleaning, and the role of the supervisor in cleaning.

Module 19: Pest Management

The module will look at different types of pests, contamination caused by pests, and the standard control measures. A due-diligence defence and the role of the supervisor in pest control will also be discussed here.

Module 20: General Principles of Food Labelling

You will learn about the general principle of food labelling that covers a range of topics, such as: food supplements, fortified food, alcoholic beverage labelling, and nutrition and health claims.

Module 21: Components of a Food Label

You will learn about different components of food labelling such as: food identity, ingredient lists, quantitative ingredient declaration, food additives, labelling allergenics ingredients, and date marketing.

Module 22: Nutrition Labelling

In this module, you will learn about nutrition labelling and the importance of information regarding nutrition labelling, mandatory nutrition labelling, alternative formats for providing nutrition labels, presentation of information.

Module 23: Personal Hygiene

This module will tell you about the high standards of personal hygiene, the relevant law and the role of the supervisor in personal hygiene. You'll also learn about the hazards that come from food handlers.

Module 24: Food Safety and Hygiene Training for the Staff

This module will draw the curtain on the course by explaining the importance of training for maintaining a high standard of food safety & hygiene.

Module 25: Food Safety and Hygiene During Covid-19

In the final module, you will familiarise yourself with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard practices needed to be followed to minimise the risk of contamination of COVID-19.

15 CPD hours / points Accredited by The CPD Certification Service

This advanced Food Hygiene and Safety Level 3 training course is ideal for those in management roles who are responsible for supervising and training staff on food safety standards, such as:

Learners do not require any prior qualifications to enrol on this Food Hygiene and Safety Level 3 course.

This Food Hygiene and Safety Level 3 course will lead you to many different career opportunities, here are few prospects

*Salary according to per annum

Hardcopy Certificate

Hard copy certificate - Included

Shipping cost: £3.99

PDF Certificate

Digital certificate - Included