This Level 3 Food Hygiene Training Course is designed to equip catering managers and supervisors with the knowledge and skills needed to maintain high food safety and hygiene standards. From implementing a HACCP food safety management system to understanding food hazards, personal hygiene, pest control, legislation, enforcement, and premises and equipment design and cleaning, this broad course covers it all.

By completing this online course, managers and supervisors in retail, catering, and manufacturing can confidently instruct staff on correct procedures. It includes complying with the Food Safety Act 1990 and ensuring the safety and well-being of customers and staff.

Managers and supervisors can utilise this course to maintain high food safety and hygiene. It reduces the risk of food poisoning and protects the company’s reputation. This Level 3 Food Hygiene Training Course provides crucial knowledge of current food hygiene laws, which is essential for maintaining compliance.

This course offers a far-reaching learning experience that includes written materials, interactive exercises, video content, and downloadable resources. Participants will gain the latest knowledge on how to adhere to and enforce food safety regulations in their workplace.

This Supervising Food Safety – Level 3 online course is approved by:

 CPD certification service :

The CPD certification service helps organisations to formalise their expertise into a structured and recognised approach in learning. This conforms the course content is alilgned to the universally accepted Continuing Professional Development (CPD) guidelines.

Gatehouse Awards Ltd. : 

Institute of Hospitality:

This is a professional body for managers and aspiring managers working and studying in hospitality, leisure and tourism sectors. The institute helps the managers to become the most demanded manaagers within the industry. This recognition makes this course demanding for accomodation managers, catering managers, chef, conference centre managers, event managers, fast food restaurant managers, hotel managers, public house managers, restaurant managers, retail managers and even for apprentices.

IIRSM:

International Institute of Risk and Safety Management(IIRSM)is an independent professional membership organisation for those managing risks of all forms as a part of their job role. The organisation works with representatives from all risk disciplines from compliance, environmental management, health and safety, insurance, quality management and more. They work by championoing risk management through setting standards, providing practical education, training, advice and resources.

This course focuses on making you able to do the followings once you successfully complete it:

This Level 3 Food Hygiene course is suitable for managers and supervisors working in various types of catering establishments, such as restaurants, hotels, cafes, bars, fast-food outlets, fish & chip shops, takeaways, mobile food trucks, kitchens, hospitals, prisons, schools, and colleges. 

It aligns with Regulation (EC) No 852/2004 on food hygiene, which requires food handlers to receive training that is relevant to their job responsibilities. This course provides extensive knowledge of food safety principles and guides you in promoting best practices in the workplace. You will understand how to establish an effective food safety management system based on the HACCP principles.

This certified food safety and hygiene online training is ideal for people working in positions such as, but not limited to:

• Head Chef / Head Cook

• Kitchen Manager

• Catering Manager

• Senior food retailers

• Restaurant Manager

• Sous Chef / Deputy Chef

• Nursery Manager

• Supervisory food handlers within the catering and hospitality industry

• First-line managers working in the food industry

• Landlords and pub owners 

• Restaurant and Café owners

• Small business owner

• Supervisors or Managers of fast-food outlets and takeaways

Module : 1 Introduction to Food Safety

Introduction to Food Safety: This module will introduce you to food safety, covering key terms, why it matters, foods that cause illness, and roles of responsibility. Learn how to prevent illnesses and protect yourself and others from harmful contaminants.

Module 2 Food Poisoning, Spoilage & Preservation

This module will draw your attention to food poisoning, preventing and preserving food spoilage. We’ll cover the signs of spoilage, preservation methods, stock control, use-by and best-before dates, food storage and display, and delivery procedures. You’ll delve into common food poisoning types’ causes and control measures, including chemical, metallic, scombrotoxic fish, paralytic and diarrhetic shellfish poisoning.

Module 3 Microbiology

Shows microbiology and covers bacteria, moulds, yeasts, viruses, protozoa, and cyclospora. We’ll also discuss the risks of microbial contamination, including food spoilage, bacterial growth, spores, toxins, and cross-contamination. You’ll learn about controlling microbial contamination and receive cooking instructions to reduce the risk of illness.

Module 4 Microbiological Hazards & Controls

Covers contamination sources, detection methods, and hazards, including cross-contamination and vehicles of contamination. We’ll discuss controlling contamination hazards and the supervisor’s role in prevention. It will present food storage, preparation, cooking, and service/delivery topics, keep food safe and prevent contamination.

Module 5 Chemical Hazards, Controls & Prevention

We’ll cover chemical contamination and non-bacterial food poisoning. Topics include acrylamide, scombrotoxic food poisoning, poisonous ingredients, metals, mycotoxins, food-safe packaging, and controlling chemical contamination.

Module 6 Allergen Hazards & Controls

Shows food allergy, Anaphylactic shock, the 14 named food allergens, allergen labelling laws, Natasha’s law, allergenic cross-contamination, controlling allergenic contamination, allergen policy, allergens and food deliveries, allergens in food distribution and storage.

Module 7 Physical Hazards & Controls

Demonstrates chemical hazards and prevention methods. You’ll understand topics like chemical contamination, non-bacterial food poisoning, acrylamide, scombrotoxic food poisoning, metals, mycotoxins, food-safe packaging, and controlling chemical contamination. 

Module 8 Personal Hygiene

Shows the importance of personal hygiene in the workplace. We’ll cover topics like upholding and monitoring personal hygiene standards, handwashing, skin infections and wounds, sickness, returning to work, protective clothing, hair, jewellery, perfume, and smoking and eating at work. 

Module 9 Design and Use of Food Premises and Equipment

Will guide you on designing and using food premises and equipment in the workplace. We’ll cover suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings, and food storage areas. 

Module 10 Cleaning & Disinfection

Learn proper cleaning & disinfection in module 10. Topics include storing waste, waste removal, waste review, benefits of cleaning, supervising cleaning, six cleaning stages, cleaning chemicals, work equipment and surface cleaning, and cleaning schedules.

Module 11 Pests & Pest Management

Focuses on Pests & Pest Management. It covers topics like the laws related to pest control, common pests found in food premises, controlling stored product and animal pests, and the use of environmental, chemical, and physical controls. The module demonstrates the importance of pest control documentation.

Module 12 HACCP & FSMS

This module will cover the Hazard Analysis and Critical Control Points (HACCP) and Food Safety Management Systems (FSMS) systems. You will learn about the seven principles of HACCP and the importance of developing an effective FSMS to ensure food safety. It includes implementing and maintaining an FSMS, including documentation, record-keeping, and auditing.

Module 13 Implementation of HACCP

This module will cover the practical aspects of implementing HACCP (Hazard Analysis and Critical Control Points) in a food business. It will include developing a HACCP plan, identifying critical control points, monitoring procedures, record-keeping, and verification activities.

Module 14: 7 Principles of Hazard Control

Module 14 covers the Seven Principles of Hazard Control. These principles are a crucial part of a Hazard Analysis and Critical Control Points (HACCP) system and help identify and control potential hazards in the food industry. The principles include conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, record-keeping, and verification procedures.

Module 15 Food Safety Legislation & Enforcement

Touches on the topic of food safety legislation and enforcement. It explores the importance of food safety regulations and the role of government agencies in enforcing them. You’ll understand the consequences of non-compliance with food safety regulations and the legal implications of food safety incidents.

Module: 16 Final Test

It does not account in any way for loading time or thinking time on the questions).

This entirely online course can be accessed from any device with the following system specifications:

    • Browser: Up to date web browser
    • Video: Up to date video drivers
    • Memory: 1Gb+ RAM
    • Download Speed: Broadband (3Mb+)