The Food Hygiene and Safety Level 3 course teaches UK learners about food safety, including sources of contamination, microorganisms, and temperature control. Learners will also study food poisoning, non-bacterial hazards, and premises maintenance. The course prepares individuals to manage and supervise food safety in the workplace.
What Will You Learn?
- A thorough understanding of the principles and practices of food hygiene and safety.
- Knowledge of the importance of food safety and the consequences of poor food hygiene practices.
- Understanding of food safety legislation in the UK and the responsibilities of food businesses and enforcement agencies.
- Knowledge of sources of food contamination, including microbial, chemical, and physical hazards.
- Knowledge of microorganisms, including their classification, growth, and survival characteristics.
Who Should Take The Food Hygiene and Safety Level 3 Course?
- Food business owners and managers
- Supervisors and team leaders in the food industry
- Quality assurance and control personnel
- Food safety trainers and consultants
- Environmental health officers and inspectors
Requirements
To take the Food Hygiene and Safety Level 3 course, learners should have a basic understanding of food hygiene and safety principles and practices. It is recommended that learners have completed a Level 2 course in food hygiene and safety before taking this course. Additionally, learners should have access to a reliable internet connection and a computer or mobile device to access the course materials. Basic computer skills, such as the ability to use a web browser and email, are also recommended.Course Curriculum
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- Understanding the importance of food hygiene and safety 00:05:00
- Key terms and definitions 00:05:00
- The impact of foodborne illnesses on public health 00:06:00
- Current food safety regulations and legislation in the UK 00:05:00
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- Common types of foodborne pathogens 00:05:00
- Factors affecting the growth of microorganisms in food 00:05:00
- Methods of controlling and preventing food contamination 00:05:00
- Principles of good personal hygiene for food handlers 00:06:00
- Identification of physical hazards in food 00:05:00
- Common chemical contaminants and their sources 00:05:00
- Preventive measures for physical and chemical hazards 00:05:00
- The role of packaging in food safety 00:06:00
- Introduction to the HACCP system 00:06:00
- Seven principles of HACCP and their application 00:06:00
- Implementing HACCP in food establishments 00:06:00
- Conducting HACCP audits and maintaining records 00:06:00
- Importance of cleanliness in food premises 00:06:00
- Different types of cleaning agents and sanitizers 00:05:00
- Proper cleaning and sanitization procedures for equipment and surfaces 00:06:00
- Developing and implementing a cleaning schedule 00:06:00
- Common pests in food establishments and their risks 00:06:00
- Methods of preventing and controlling pests 00:06:00
- Proper waste management practices 00:05:00
- Complying with environmental regulations related to food waste 00:06:00
- Preparing for food safety inspections 00:06:00
- Understanding the role of food safety officers 00:06:00
- Dealing with enforcement and compliance issues 00:06:00
- Appeals and follow-up actions after inspections 00:05:00
- Exam of Food Hygiene and Safety Level 3 Advanced Diploma 00:50:00
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