Food Hygiene and Safety Level 3

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Total Students 1656

Overview

Level 3 Food Hygiene and Safety Training for Catering Professionals | Achieve 5-Star Food Hygiene Rating |

The Level 3 Food Hygiene and Safety Course is tailored to equip senior-level professionals in the catering and hospitality sector with the necessary skills and practical knowledge to maintain high food safety and hygiene standards in compliance with the Food Safety Act 1990. This comprehensive Food Hygiene and Food Safety Level 3 training course is ideal for catering professionals seeking to gain a solid understanding of food hygiene best practices and achieve a five-star outstanding national hygiene food rating.

Through this course, learners will gain in-depth knowledge of food safety management systems, including how to supervise food safety, train staff effectively, and monitor the implementation of best practices to minimise food hazards and contamination risks. The course also covers the importance of maintaining exceptional personal hygiene standards, among other critical topics, including HACCP Food Safety Standards in the UK.

By enrolling in the Level 3 Food Hygiene and Safety Course, catering professionals can develop the necessary skills and expertise to excel in their roles and maintain high food safety standards in the workplace.

Who is this course for?

This Level 3 Food Hygiene and Safety course serves as an excellent opportunity for those seeking to advance their expertise and understanding of food hygiene and safety practices.

Our course is suitable anyone operating in the food, catering, and hospitality industries, restaurants and hotels and food and beverage services.

This in-depth level 3 food safety and hygiene for catering certificate training course is a must for:

Chef
Food Handler Card
Food Safety Officer/Health & Safety Advisor
Restaurant Manager
Food retailers
Catering Manager
Restaurant and Café owners
Kitchen Managers
Catering Manager

Course Progression:

Food Critic
Food Safety Level 4
Level 1 Award in Food Safety in Catering (RQF)
Level 2 Award in Food Safety for Catering (RQF)
Level 3 Award in Food Safety for Catering (RQF)
Level 3 Award in HACCP for Catering (RQF)
Level 2 Award in Food Safety for Retail (RQF)
Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)

Accreditation

This Food Hygiene and Safety Level 3 course is CPD IQ Accredited that ensure a high quality course content and approved in the UK.

Certification

After completing this Level 3 Food Hygiene and Safety course, you will receive a Free PDF Certificate to showcase your achievement.

Career Path

Sous chef UK: £20,000 per annum
Food Safety Officer: £25,000
Catering Manager: £20,000
Food and Beverage Manager: £25,000
Kitchen Manager: £25,000

Topics for this course

16 Lessons16h

Module 01 – Introduction to Food Hygiene

Introduction to Food Hygiene00:00:00

Module 02 – Origin and Nature of Food Risk

Module 03 – Technologies and Food Safety

Module 04 – Preservation of Fruits and Vegetables

Module 05 – Establishing Food Safety Management _System(FSMS) in a company

Module 06 – Hazard Analysis and Critical Control_Point System (HACCP)

Module 07 – Management of Chemical _Contaminants for food safety

Module 08 – Sustainability and food safety

Module 09 – Food Safety —An Introduction

Module 10 – Food Safety Challenges in the Global Supply Chain

Module 11 – Recognising Food Safety Hazards

Module 12 – Designing Safety into a Food Product

Module 13 – Designing a Safe Food Process

Module 14 – Maintaining and Improving a Food Safety Programme

Module 15 – Food Safety in Foodservice Operations

Module 16 – Personal Hygiene

£419.00

Lifetime Access
Level: All Levels
Duration: 16h
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Food Hygiene and Safety Level 3

Overview

Who is this course for?

Career Path

Topics for this course

Module 01 – Introduction to Food Hygiene

Introduction to Food Hygiene00:00:00

Module 02 – Origin and Nature of Food Risk

Origin and Nature of Food Risk00:00:00

Module 03 – Technologies and Food Safety

Technologies and Food Safety00:00:00

Module 04 – Preservation of Fruits and Vegetables

Preservation of Fruits and Vegetables00:00:00

Module 05 – Establishing Food Safety Management _System(FSMS) in a company

Establishing Food Safety Management _System(FSMS) in a company00:00:00

Module 06 – Hazard Analysis and Critical Control_Point System (HACCP)

Hazard Analysis and Critical Control_Point System (HACCP)00:00:00

Module 07 – Management of Chemical _Contaminants for food safety

Management of Chemical _Contaminants for food safety00:00:00

Module 08 – Sustainability and food safety

Sustainability and food safety00:00:00

Module 09 – Food Safety —An Introduction

Food Safety —An Introduction00:00:00

Module 10 – Food Safety Challenges in the Global Supply Chain

Food Safety Challenges in the Global Supply Chain00:00:00

Module 11 – Recognising Food Safety Hazards

Recognising Food Safety Hazards00:00:00

Module 12 – Designing Safety into a Food Product

Designing Safety into a Food Product00:00:00

Module 13 – Designing a Safe Food Process

Designing a Safe Food Process00:00:00

Module 14 – Maintaining and Improving a Food Safety Programme

Maintaining and Improving a Food Safety Programme00:00:00

Module 15 – Food Safety in Foodservice Operations

Food Safety in Foodservice Operations00:00:00

Module 16 – Personal Hygiene

Personal Hygiene00:00:00

Important Links

Resources

Food Hygiene and Safety Level 3

Overview

Who is this course for?

Career Path

Topics for this course

Module 01 – Introduction to Food Hygiene

Introduction to Food Hygiene00:00:00

Module 02 – Origin and Nature of Food Risk

Origin and Nature of Food Risk00:00:00

Module 03 – Technologies and Food Safety

Technologies and Food Safety00:00:00

Module 04 – Preservation of Fruits and Vegetables

Preservation of Fruits and Vegetables00:00:00

Module 05 – Establishing Food Safety Management _System(FSMS) in a company

Establishing Food Safety Management _System(FSMS) in a company00:00:00

Module 06 – Hazard Analysis and Critical Control_Point System (HACCP)

Hazard Analysis and Critical Control_Point System (HACCP)00:00:00

Module 07 – Management of Chemical _Contaminants for food safety

Management of Chemical _Contaminants for food safety00:00:00

Module 08 – Sustainability and food safety

Sustainability and food safety00:00:00

Module 09 – Food Safety —An Introduction

Food Safety —An Introduction00:00:00

Module 10 – Food Safety Challenges in the Global Supply Chain

Food Safety Challenges in the Global Supply Chain00:00:00

Module 11 – Recognising Food Safety Hazards

Recognising Food Safety Hazards00:00:00

Module 12 – Designing Safety into a Food Product

Designing Safety into a Food Product00:00:00

Module 13 – Designing a Safe Food Process

Designing a Safe Food Process00:00:00

Module 14 – Maintaining and Improving a Food Safety Programme

Maintaining and Improving a Food Safety Programme00:00:00

Module 15 – Food Safety in Foodservice Operations

Food Safety in Foodservice Operations00:00:00

Module 16 – Personal Hygiene

Personal Hygiene00:00:00

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Important Links

Resources

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