Why should I study food safety?

This Food Safety and Hygiene for Catering Level 3 course is designed for managers, supervisors and business owners in the catering industry to help them understand their essential day-to-day responsibilities for food safety. It is also a great course for anyone that is responsible for maintaining food safety in a catering environment.

This Food Hygiene Level 3 course covers the role of managers and supervisors, their legal responsibilities, food hygiene practices and the controls that can be implemented to ensure the food handling process is as safe and hygienic as possible. This online course also discusses how to maintain food safety, the consequences of not following food safety practices as well as the legal requirements for training. The course finishes by covering how to implement the basics of a HACCP food safety management system.

This Food Safety course uses interactive tasks, videos and written guidance to cover the many food safety topics. To complete the course, it takes around 6 hours and you must pass the final multiple-choice test. After this you will have instant access to your certificate.

Instant access to your course upon purchase, no need to wait
Downloadable certificate after successful completion of final multiple-choice test
Free re-sits of the test if you do not pass first time
Course designed by industry experts
A fast, efficient, effective way to learn

What's involved?

Unit 1 – Introduction to Food Safety and Hygiene

The first unit looks at key terminology within food safety, food safety hazards, the importance of food safety and the role of a supervisor.

Unit 2 – Food Safety Legislation

The Food Hygiene Rating Scheme (FHRS), What is inspected, the Food Hygiene Information Scheme (FHIS) in Scotland, how the ratings work, food safety law, UK legislation, HACCP, how food safety law is enforced, prosecution and due diligence.

Unit 3 – Microbiological Contamination

In this unit we look at microbiological hazards, pathogens, spores, toxins, food poisoning, vulnerable groups, Salmonella, Campylobacter, Escherichia Coli (E. coli) 0157, food spoilage, raw foods, high and low risk foods, viral contamination, Norovirus, Hepatitis E Virus, bacterial multiplication and temperature control.

Unit 4 – Hazards and Allergens

In this unit we look at physical, chemical and allergenic hazards and their associated control measures. We also take a look at allergic reactions, the 14 allergens, anaphylaxis, allergen labelling laws and Natasha’s law.

Unit 5 – Safe Food Storage

In this unit we look at managing food storage, suppliers and deliveries, delivery temperatures, food labelling, use by dates, best before dates, dry food storage, fruit and vegetable storage, safe food storage principles, refrigerator temperatures, frozen food storage and stock rotation.

Unit 6 – Safe Food Preparation

In this unit we look at thawing frozen food, cooking food, reheating food, checking food temperatures, cooling food, hot holding, cold holding, displaying chilled foods, food preparation and serving food.

Unit 7 – Personal Hygiene

In this unit we look at hand hygiene, hand washing, use of plasters, using gloves, personnel hygiene, bad habits, protective clothing, reporting illness and food handler responsibilities.

Unit 8 – Food Premises Design

In this unit we look at food premises and the law, design and layout, lighting and ventilation, fixtures and fittings, staff facilities, machinery, food handling equipment, principles of design, food handling equipment, waste management and food handler responsibilities.

Unit 9 – Cleaning and Disinfection

In this unit we look at cleaning and disinfection, cleaning schedules, the 6 stages of cleaning, cleaning food storage areas, dishwashers and removing waste.

Unit 10 – Pest Management

In this unit we look at common pests, signs of pest infestation, how pests can be prevented and pest control measures.

Unit 11 – Training Staff

In this unit we look at why training is important, levels of training, induction training and supervisors’ role in training.

Unit 12 – Safety Management System

In this unit we look at what HACCP is, prerequisites, 12 steps of implementing a HACCP, assembling, and training the team, describing products and ingredients, and identifying the products’ uses and consumers. We also look at creating a flow diagram, confirming the flowchart is correct, hazard analysis, determining critical control points, establishing critical limits, monitoring CCPs, establishing corrective actions, establishing verification procedures and keeping records.

Why choose this course?

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Accredited by: CPD

£75.00

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How does it work?

Instant access to your course

During the purchase process you will create your own account. Once you have bought your courses you will have instant access to their content from your unique user portal. You will also be sent a copy of the invoice via email for your records (this can also be found in your user portal).

How to complete your course

Each course is broken down into manageable units which contain videos, diagrams, written content, and a range of interactive activities such as quizzes to reinforce your learning.

Assessment

Once you have completed all the content of a course, you will have the option to take the final test, which will check your knowledge from all the units. To complete the course, and gain your certificate, you must achieve at least 80% in the final multiple-choice quiz.

Getting your certificate

Once you have successfully completed your course and passed the final test you will have instant access to a downloadable PDF certificate. This will also be accessible from your user portal section any time you log in. Your certificate will have a unique ID which can be checked with us if needed.

FAQs

How long does the course take to complete?

This course takes 6 hours to complete, and you can do this without any restrictions. This means you can complete the course at your own pace. And don’t worry, you can pause and come back to where you left off whenever you like. This means you can fit the course around your other commitments easily.

Will I get a certificate when I finish?

Yes, as soon as you finish this course you can immediately download a PDF version of your personalised certificate. This certificate has a unique ID, so that it can be verified with us if needed.

How long does the certificate last?

We generally recommend taking each course at least once every 2 years. Although, some employers and industries may require you to complete training more frequently, as such please check with your employer if you are unsure.

What are the benefits of completing this course online?

Completing the course online allows you to study in your own time and at your own pace. You can complete the units at a time to suit you and revisit the content as much as you need. This will give you a more engaging learning experience and allow you to interact and learn the content easier.

Food Safety and Hygiene for Catering Level 3

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