Food Safety Management - Level 3

Course details

The Food Safety Management - Level 3 course is an advanced training course for food, catering, and hospitality professionals in supervisory and management roles. It covers HACCP implementation in detail, exploring key legislation and best practice guidelines.

The Regulation Food Safety Management - Level 3 hygiene of foodstuffs requires that all food handlers must have adequate training on food hygiene compliance, food safety, and hazard control measures, to ensure a high standard at all times, from preparation through to service.

This food safety management training provides essential information and guidance for managers and supervisors who are required to train staff on food safety and hygiene fundamentals. It covers key topics such as HACCP management systems, contamination prevention, and control, the microbiology of food, personal hygiene, and workspace cleanliness.

• Accredited by CPD
• Institute of Hospitality endorsed
• Meets UK & EU legal requirements
• Instant e-certificate and hard copy dispatch by next working day
• Fully online, interactive course
• Developed by qualified food safety professionals
• Self-paced learning and laptop, tablet, smartphone-friendly
• 24/7 Learning Assistance
• Discounts on bulk purchases

Who should take the Food Safety Management - Level 3 course?

This informative Food Safety Management - Level 3 course is perfect for anybody associated directly with the food sector, such as:  

• Senior food retailers
• Restaurant and Café owners
• Head Chefs & Kitchen Managers
• Supervisory food handlers
• Landlords and pub owners 
• Supervisors or Managers of fast-food outlets and takeaways
• Hygiene Supervisors
• Restaurant Managers
• Head Chefs
• Food Safety Officers

Learning Outcomes

By the end of the Food Safety Management - Level 3 course, learners will be able to show that they can:

• Implement and monitor an effective HACCP system in the workplace
• Ensure that all staff are working in compliance with UK food safety regulations
• Understand the key principles of hazard control and contamination prevention
• Demonstrate a basic understanding of the microbiology of food and microbiological hazards
• Reduce the risk of food contamination and food poisoning through key best practice measures
• Maintain an excellent standard of personal hygiene and workspace cleanliness
• Prevent food spoilage and pest infestation.

Assessment

At the end of the Food Safety Management - Level 3 course, there will be an online assessment, which you will need to pass to complete the Food Safety Management - Level 3 course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the Food Safety Management - Level 3 course itself.

Course Contents

 Module 1: Food Safety – An Introduction
 Module 2: Supervision of Food Safety
 Module 3: Food Safety Legislation
 Module 4: Food Safety Management System
 Module 5: Food Safety Management Tools
 Module 6: Microbiology
 Module 7: Contamination Hazards
 Module 8: Controlling Contamination
 Module 9: Food Poisoning (Bacterial) and Food-Borne Illness
 Module 10: Food Poisoning (Non-Bacterial)
 Module 11: Personal Hygiene
 Module 12: Food and Temperature Control
 Module 13: Checking, Verifying and Recording Temperature
 Module 14: Food Spoilage and Preservation
 Module 15: Food Premises and Equipment: The Design and Construction
 Module 16: Waste Disposal, Cleaning and Disinfection
 Module 17: Pest Management
 Module 18: Food Safety Training for the Staff Updated on 27 August, 2021