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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.

Course Price:
Original price was: £194.00.Current price is: £19.99.
Course Duration:
5 hours, 26 minutes
Total Lectures:
50
Total Students:
134
Average Rating:
4.5
The Food Hygiene and Safety Level 3 course is designed to provide learners with a comprehensive understanding of the principles and practices of food hygiene and safety. The course is ideal for individuals who are responsible for managing and supervising food safety in the workplace. Throughout the course, learners will cover a range of important topics, including the importance of food safety and the consequences of poor food hygiene practices. Learners will also study food safety legislation in the UK, including the responsibilities of food businesses and the role of food safety enforcement agencies.

The course will also cover sources of food contamination, including microbial, chemical, and physical hazards, and how to prevent them. Learners will study microorganisms in detail, including their classification, growth, and survival characteristics. Controlling contamination is a key aspect of food hygiene and safety, and the course will cover the principles and practices of contamination control. Learners will also study food poisoning and foodborne diseases, including the symptoms, causes, and prevention measures.

Non-bacterial food hazards will also be covered in the course, including allergens, toxins, and other chemical hazards. Temperature control is a critical element of food safety, and learners will study the principles and practices of temperature control and food preservation. Checking, verifying, and recording temperatures is also a crucial aspect of food hygiene and safety, and the course will cover this in detail. Premises and equipment design, waste management, cleaning and disinfection, and pest control will also be covered in the course. Overall, the Food Hygiene and Safety Level 3 course will equip learners with the knowledge and skills necessary to effectively manage and supervise food hygiene and 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

    • 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
    • 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
    • Understanding food allergies and intolerances 00:05:00
    • The 14 major allergens and their sources 00:06:00
    • Food labeling requirements for allergens 00:06:00
    • Preventing cross-contamination and managing allergens in the kitchen 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
    • The importance of temperature control in food safety 00:05:00
    • Safe methods of food preservation 00:06:00
    • Monitoring and maintaining temperatures during storage, preparation, and service 00:06:00
    • Thawing and reheating practices for frozen foods 00:05:00
    • 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
    • Introduction to food safety management systems 00:06:00
    • The ISO 22000 and its significance 00:06:00
    • Implementing food safety management systems in the food industry 00:06:00
    • Conducting internal audits and continuous improvement 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
    • Importance of food safety training for staff 00:05:00
    • Designing effective food safety training programs 00:06:00
    • Techniques for educating customers about food safety 00:05:00
    • Continuous professional development for food handlers 00:05:00
    • 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
    • Creating a positive food safety culture in the workplace 00:06:00
    • Effective communication about food safety among staff 00:06:00
    • Encouraging reporting of food safety incidents and near misses 00:07:00
    • Building trust with customers through transparent communication 00:06:00
    • Exam of Food Hygiene and Safety Level 3 Advanced Diploma 00:50:00
    • Order Certificate 00:05:00

Course Reviews

4.5

4.5
2 ratings
  • 5 stars1
  • 4 stars1
  • 3 stars0
  • 2 stars0
  • 1 stars0
  1. avatar Nail Technician
    very good
    5

    intersting

  2. avatar Nail Technician
    Colin EdmondsonJuly 19, 2023 at 4:05 pm
    Good course
    4

    Good Course

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