Food Hygiene and Safety Level 3
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Food Hygiene and Safety Level 3
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Food Hygiene and Safety Level 3 Course Description:
This course is designed to provide catering and hospitality sector professionals in senior-level roles with the skills, credentials and practical knowledge to ensure a high standard of food safety and hygiene in the workplace, in compliance with the Food Safety Act 1990.
All catering professionals must be trained in food hygiene and safety with a solid understanding of the risks and hazards involved in preparing and serving food. In this comprehensive training course, learners will gain an in-depth understanding of food hygiene best practice procedures, to ensure their business achieves a five-star outstanding national hygiene food rating.
You will learn how to supervise food safety to effectively train your staff, implement and monitor an effective food safety management system in the workplace that minimises the risk of food hazards, control contamination, maintain an excellent standard of personal hygiene, and much more.
Bonus Features Included:
- Free Transcript
- Free CPD Accredited PDF Certificate
- FREE Course: HACCP Training Level 2
- FREE Course: Allergen Awareness Training
- Last Audited and updated on: 27th March 2026
Following 2 Courses are Included With This Course (For Free) - Limited Time!
HACCP Level 2 Training
Allergen Awareness Training
Food Hygiene and Safety Level 3 Course Description:
This course is designed to provide catering and hospitality sector professionals in senior-level roles with the skills, credentials and practical knowledge to ensure a high standard of food safety and hygiene in the workplace, in compliance with the Food Safety Act 1990.
All catering professionals must be trained in food hygiene and safety with a solid understanding of the risks and hazards involved in preparing and serving food. In this comprehensive training course, learners will gain an in-depth understanding of food hygiene best practice procedures, to ensure their business achieves a five-star outstanding national hygiene food rating.
You will learn how to supervise food safety to effectively train your staff, implement and monitor an effective food safety management system in the workplace that minimises the risk of food hazards, control contamination, maintain an excellent standard of personal hygiene, and much more.
Who is the course for?
This advanced course is ideal for those in management roles who are responsible for supervising and training staff on food hygiene and safety standards, such as:
- Catering Manager
- Food Safety Manager
- Head Chef
- Health & Safety Advisor
- Restaurant Manager
- Senior food retailers
- Catering Manager
- Restaurant and Café owners
- Kitchen Managers
- Supervisory food handlers
- Supervisors or Managers of fast-food outlets and takeaways
Entry Requirement for Food Hygiene and Safety Level 3:
- This course is available to all learners, of all academic backgrounds.
- Learners should be aged 16 or over to undertake the qualification.
- You need a good understanding of English language, numeracy and ICT to attend this course.
Certificate of Achievement
After completing this course successfully, you will be able to obtain an Accredited Certificate of Achievement. Certificates & Transcripts can be obtained either in Hard copy at £14.99 or in PDF format at £11.99.
Why choose us?
- Affordable, engaging & high-quality e-learning study materials;
- Tutorial videos/materials from the industry leading experts;
- Study in a user-friendly, advanced online learning platform;
- Efficient exam systems for the assessment and instant result;
- The UK & internationally recognized accredited qualification;
- Access to course content on mobile, tablet or desktop from anywhere anytime;
- The benefit of career advancement opportunities;
- 24/7 student support via email.
Food Hygiene and Safety Level 3
I recently completed the Food Hygiene and Safety Level 3 course and found it very informative and easy to follow. The modules were well-structured and covered all key aspects of safe food handling. I now feel confident applying these practices at work and would highly recommend this course to anyone in the food industry.
Course Curriculum
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Module 1: Food Safety – An Introduction 00:30:00
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Module 2: Supervision of Food Safety 00:37:00
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Module 3: Food Safety Legislation 00:34:00
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Module 4: Food Safety Management System 00:44:00
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Module 5: Food Safety Management Tools 00:30:00
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Module 6: Microbiology 00:28:00
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Module 7: Contamination Hazards 00:28:00
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Module 8: Controlling Contamination 00:39:00
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Module 9: Bacterial Food Poisoning and Food-Borne Illness 00:32:00
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Module 10: Food Poisoning (Non-Bacterial) 00:32:00
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Module 11: Personal Hygiene 00:30:00
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Module 12: Food and Temperature Control 00:34:00
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Module 13: Checking, Verifying and Recording Temperature 00:25:00
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Module 14: Food Spoilage and Preservation 00:38:00
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Module 15: Food Premises and Equipment: The Design and Construction 00:35:00
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Module 16: Waste Disposal, Cleaning and Disinfection 00:35:00
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Module 17: Pest Management 00:29:00
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Module 18: Food Safety Training for the Staff 00:29:00
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Module 19: Reopening and Adapting Your Food Business During COVID-19 00:11:00
Module 1: Food Safety – An Introduction -
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Frequently Asked Questions
Keep Food Safe! Food Safety Basics: Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly.
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
The first step of HACCP (Hazard Analysis and Critical Control Points) is to conduct a hazard analysis. This involves identifying potential biological, chemical, or physical hazards that could arise at any stage of food production—from sourcing to service—and assessing their severity and likelihood.
Essential personal hygiene rules in the kitchen include washing hands frequently, wearing clean clothing, tying back hair, covering cuts, and avoiding cooking while sick. These practices prevent cross-contamination and the spread of bacteria like E. coli or staph to food, ensuring safety during preparation.
