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Food Hygiene and Safety Level 3
49 Students (12 Reviews)
Learn Level 3 food hygiene and safety, HACCP, food contamination prevention, allergen management, food safety legislation, risk assessment, sanitation, and food safety supervision.
GET THIS COURSE AND 3000+ OTHERS FOR ONLY £49 PER YEAR. FIND OUT MORE
Overview
Maintaining high standards of food hygiene and safety is essential for protecting public health, preventing foodborne illness, and ensuring compliance with food safety regulations. Level 3 Food Hygiene and Safety is designed for supervisors, managers, and those with responsibility for overseeing food safety practices within food businesses. This comprehensive Food Hygiene and Safety Level 3 course provides learners with the knowledge and understanding required to implement effective food safety management systems and promote a strong food safety culture in the workplace.
Food businesses must identify hazards, manage risks, and ensure that food is handled, prepared, stored, and served safely throughout the food production process. This course covers the fundamentals of food hygiene, food contamination, foodborne illnesses, personal hygiene, cleaning and sanitation, pest control, temperature control, allergen management, Hazard Analysis and Critical Control Points (HACCP), food safety legislation, risk assessment, staff supervision, food safety management systems, and regulatory compliance. Learners will gain valuable insight into maintaining food safety standards while supporting legal compliance and consumer confidence.
Whether you work in catering, hospitality, food manufacturing, retail, or food service management, this course provides a strong foundation in food hygiene supervision and food safety management.
Learning Outcomes
- Develop knowledge of food contamination and foodborne illnesses
- Understand HACCP principles and food safety management systems
- Learn temperature control, cleaning, and sanitation procedures
- Explore allergen management and food safety legislation
- Understand staff supervision and food safety culture
- Develop risk assessment and compliance management skills
Why choose this course
- Affordable, Accessible, informative and well-structured study materials
- Earn a globally recognised accredited qualification
- Study in your own time, at your own pace, through any device
- Benefit from feedback through mock exams and multiple-choice assessments
- Excellent career advancement/career switch opportunities
- Get 24/7 help or advice from our email and live chat teams
Certification
Endorsed Certificate of Achievement from the Quality Licence Scheme
Upon successful completion of the final assessment, you will be eligible to apply for the Quality Licence Scheme Endorsed Certificate of achievement. This certificate will be delivered to your doorstep through the post for £69. An extra £10 postage charge will be required for students leaving overseas.
CPD Accredited Certificate
After the successful completion of the final assessment, you will receive a CPD-accredited certificate of achievement. The PDF certificate is for 9.99, and it will be sent to you immediately after through e-mail. You can get the hard copy for 15.99, which will reach your doorsteps by post.
Entry Requirements
There are no formal entry requirements for this course. Learners of all educational and professional backgrounds can enrol. Previous knowledge of basic food hygiene is beneficial but not essential.
Who is this course for?
This course is ideal for:
- Kitchen Managers
- Restaurant Supervisors
- Hospitality Professionals
- Food Manufacturing Supervisors
- Food Safety Officers
Career Paths
Successful completion of this course may support progression into roles such as:
- Catering Supervisor
- Kitchen Manager
- Restaurant Manager
- Food Production Supervisor
- Hospitality Manager
- Food Quality Coordinator
Course Curriculum
| Module 01: Introduction to Food Safety and Hygiene | |||
| Introduction to Food Safety and Hygiene | 00:11:00 | ||
| Module 02: Food Safety Management System and HACCP | |||
| Food Safety Management System and HACCP | 00:20:00 | ||
| Module 03: Food Safety and Food Hygiene Legislation | |||
| Food Safety and Food Hygiene Legislation | 00:18:00 | ||
| Module 04: Food Safety Management Tools | |||
| Food Safety Management Tools | 00:27:00 | ||
| Module 05: Supervision of Food Safety and Hygiene | |||
| Supervision of Food Safety and Hygiene | 00:25:00 | ||
| Module 06: Microbiology | |||
| Microbiology | 00:25:00 | ||
| Module 07: Contamination Hazards | |||
| Contamination Hazards | 00:26:00 | ||
| Module 08: Controlling Contamination | |||
| Controlling Contamination | 00:36:00 | ||
| Module 09: Food Poisoning (Bacterial) and Food-Borne Illness | |||
| Bacterial Food Poisoning and Food-Borne Illness | 00:29:00 | ||
| Module 10: Food Poisoning (Non-Bacterial) | |||
| Food Poisoning (Non-Bacterial) | 00:29:00 | ||
| Module 11: Basics of Food Allergens | |||
| Basics of Food Allergens | 00:13:00 | ||
| Module 12: Allergen Guidance for Food Businesses | |||
| Allergen Guidance for Food Businesses | 00:22:00 | ||
| Module 13: Allergen Guidance for Consumers | |||
| Allergen Guidance for Consumers | 00:15:00 | ||
| Module 14: Food and Temperature Control | |||
| Food and Temperature Control | 00:31:00 | ||
| Module 15: Checking, Verifying and Recording Temperature | |||
| Checking, Verifying and Recording Temperature | 00:22:00 | ||
| Module 16: Food Spoilage and Preservation | |||
| Food Spoilage and Preservation | 00:35:00 | ||
| Module 17: Food Premises and Equipment: The Design and Construction | |||
| Food Premises and Equipment: The Design and Construction | 00:24:00 | ||
| Module 18: Waste Disposal, Cleaning and Disinfection | |||
| Waste Disposal, Cleaning and Disinfection | 00:32:00 | ||
| Module 19: Pest Management | |||
| Pest Management | 00:26:00 | ||
| Module 20: General Principles of Food Labelling | |||
| General Principles of Food Labelling | 00:25:00 | ||
| Module 21: Components of a Food Label | |||
| Components of a Food Label | 00:20:00 | ||
| Module 22: Nutrition Labelling | |||
| Nutrition Labelling | 00:20:00 | ||
| Module 23: Personal Hygiene | |||
| Personal Hygiene | 00:25:00 | ||
| Module 24: Food Safety Training for the Staff | |||
| Food Safety Training for the Staff | 00:15:00 | ||
| Module 25: Reopening and Adapting Your Food Business During COVID-19 | |||
| Reopening and Adapting Your Food Business during COVID-19 | 00:16:00 | ||
Original price was: £319.£25Current price is: £25. ex Vat
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Frequently asked questions
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Food Hygiene and Safety Level 3 is an advanced food safety course designed for supervisors and managers responsible for overseeing food hygiene practices and food safety management.
You will learn food hygiene principles, HACCP, contamination prevention, foodborne illnesses, allergen management, sanitation, food safety legislation, risk assessment, and supervisory responsibilities.
The course is suitable for catering managers, kitchen supervisors, hospitality professionals, food production supervisors, food safety officers, and anyone responsible for food safety management.
No. While previous knowledge of basic food hygiene is helpful, the course is suitable for learners who want to develop supervisory-level food safety knowledge.
Yes. HACCP principles, hazard identification, critical control points, monitoring, and food safety management systems are key components of the course.
Yes. The course covers allergen awareness, allergen management, and measures to reduce the risk of allergen-related incidents.
You will develop food safety supervision, hazard analysis, risk assessment, compliance management, sanitation, leadership, and organisational skills.
Yes. The course provides practical knowledge relevant to supervising food hygiene practices and supporting food safety management systems.
Yes. The course introduces key food safety regulations, legal responsibilities, and compliance requirements relevant to food businesses.
Career opportunities include Food Safety Supervisor, Catering Supervisor, Kitchen Manager, Restaurant Manager, Food Production Supervisor, Hospitality Manager, Food Quality Coordinator, and Food Safety Compliance Officer.