Level 3 Food Safety and Hygiene

Course details

If you are a food business owner, manager, or supervisor, you know how important it is to ensure the safety and hygiene of your food products and premises. You also know that complying with food safety and hygiene legislation is not only a legal obligation but also a moral and ethical responsibility. That's why you need the Level 3 Food Safety and Hygiene course, which will equip you with the knowledge and skills to implement and monitor an effective food safety management system in your workplace.
The Level 3 Food Safety and Hygiene course covers all the essential topics related to food safety and hygiene, such as microbiology, contamination hazards, food poisoning, allergens, temperature control, food preservation, food labelling, personal hygiene, pest management, and more. You will learn how to apply the principles of Hazard Analysis and Critical Control Point (HACCP) to identify and control the risks in your food production process. You will also learn how to supervise and train your staff on the best practices of food safety and hygiene.
The Level 3 Food Safety and Hygiene course is designed for anyone who works in a food business that handles, prepares, cooks, or serves food. It is suitable for catering, retail, and manufacturing ; 
Upon successful completion of the course, you will receive a certificate of achievement that you can use as evidence of your competence and professionalism.
Course Curriculum

• Module 01: Introduction to Food Safety and Hygiene
• Module 02: Food Safety Management System and HACCP
• Module 03: Food Safety and Food Hygiene Legislation
• Module 04: Food Safety Management Tools
• Module 05: Supervision of Food Safety and Hygiene
• 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

Learning Outcomes

• Demonstrate an in-depth knowledge of food hygiene and safety in the catering industry
• Acquire the skills to train, supervise, and manage staff while adhering to food hygiene safety regulations.
• Gain insights into food's microbiological, physical, chemical, and allergenic hazards.
• Develop proficiency in proper food storage and preparation techniques.
• Enhance personal hygiene practices and comprehend the design of food premises.
• Implement and maintain a solid hygiene and safety management system in the workplace
• Maintain excellent personal hygiene in the workplace and set a standard for all staff

Updated on 11 December, 2023