Food Hygiene and Safety Level 3 Course

thumbnail

Category

Level

intermediate
Enrolled 0
0.0 (0 Reviews)
Overview Curriculum FAQ
Original price was: $30.00. Current price is: $21.00.
  • Course Level Intermediate
  • Lessons 38
  • Duration 3 hr 30 mins
  • Language English
  • Last Update September 14, 2026
  • Course Expiry12 Months

Description

Course Overview

Food Hygiene and Safety Level 3 develops advanced knowledge for maintaining high standards of food hygiene, contamination prevention and safe food handling. The course covers personal hygiene, foodborne illness, allergens, cross-contamination and responsibilities for food safety across professional food environments.

Learners explore temperature control, cooking, reheating, cooling, storage, freezing, thawing, labelling and stock rotation. The curriculum also covers cleaning, premises hygiene, equipment maintenance, pest control, waste management and HACCP-based food safety management systems.

UK-focused content examines food safety legislation, hygiene regulations, Food Standards Agency guidance, due diligence, traceability and inspections. Learners also develop knowledge of audits, corrective actions, incident management, staff supervision and safety culture, supporting effective food safety practices and leadership responsibilities within busy commercial kitchens and food businesses.

Key Topics Included

  1. Food hygiene, personal hygiene, foodborne illnesses and food safety responsibilities
  2. Food contamination, biological, chemical and physical hazards, allergens and cross-contamination
  3. Temperature control, cooking, reheating, cooling, storage, freezing and safe food handling
  4. Cleaning, disinfection, premises hygiene, equipment maintenance, pest control and waste management
  5. HACCP, hazard analysis, critical control points, monitoring, corrective actions and verification
  6. UK food safety legislation, FSA guidance, traceability, inspections and food safety supervision

Entry Requirements

No specific prior qualification is generally required to study this course. Learners should have a suitable level of English literacy and an interest in food safety or the food industry. Employers may have additional requirements for supervisory or managerial positions.

Who is This Course For

This course is suitable for food handlers, kitchen supervisors, catering staff, restaurant employees, food business managers and individuals seeking to develop advanced food safety knowledge. It is also relevant to those responsible for supervising food safety teams and maintaining hygiene standards.

Course Curriculum

  • Module 01: Food Safety Foundations

    • 1.1 Principles of Food Hygiene

    • 1.2 Food Safety Responsibilities

    • 1.3 Foodborne Illnesses and Their Causes

    • 1.4 Personal Hygiene and Fitness to Work

    • 1.5 Effective Handwashing Practices

  • Module 02: Food Contamination and Allergens

    • 2.1 Types of Food Contamination

    • 2.2 Biological and Chemical Hazards

    • 2.3 Physical Contamination Risks

    • 2.4 Food Allergens and Cross-Contact

    • 2.5 Preventing Cross-Contamination

  • Module 03: Food Safety Controls

    • 3.1 Temperature Control Principles

    • 3.2 Safe Cooking and Reheating

    • 3.3 Cooling and Cold Storage

    • 3.4 Freezing and Thawing Practices

    • 3.5 Stock Rotation and Food Labelling

    • 3.6 Safe Food Handling Procedures

  • Module 04: Food Premises and Equipment

    • 4.1 Cleaning and Disinfection Procedures

    • 4.2 Food Premises Hygiene Standards

    • 4.3 Equipment Maintenance and Hygiene

    • 4.4 Pest Prevention and Control

    • 4.5 Waste Management and Disposal

  • Module 05: Food Safety Management Systems

    • 5.1 Food Safety Management Principles

    • 5.2 Hazard Analysis and Risk Assessment

    • 5.3 HACCP Principles and Implementation

    • 5.4 Critical Control Points

    • 5.5 Monitoring and Corrective Actions

    • 5.6 Verification and Record Keeping

  • Module 06: UK Food Safety Law

    • 6.1 UK Food Safety Legislation

    • 6.2 Food Hygiene Regulations

    • 6.3 Food Safety Management Requirements

    • 6.4 Food Standards Agency Guidance

    • 6.5 Due Diligence and Traceability

    • 6.6 Enforcement and Food Safety Inspections

  • Module 07: Supervising Food Safety

    • 7.1 Managing Food Safety Teams

    • 7.2 Training and Supervising Food Handlers

    • 7.3 Food Safety Audits and Inspections

    • 7.4 Managing Food Safety Incidents

    • 7.5 Developing a Positive Safety Culture

Frequently Asked Questions

The course covers food hygiene, contamination, allergens, temperature control, cleaning, HACCP and food safety management. It also includes UK legislation, inspections, traceability, audits and supervising food safety practices.
The course introduces fundamental food safety principles before progressing to management systems, HACCP and supervisory responsibilities. It can be suitable for learners developing their knowledge or progressing towards greater responsibility within food-related workplaces.
Learners can develop knowledge of contamination prevention, allergen management, temperature control, food handling and hygiene procedures. The course also covers hazard assessment, monitoring, record keeping, incident management and corrective actions.
Yes. The curriculum includes HACCP principles, hazard analysis, critical control points, verification and record keeping. It also covers UK food safety legislation, hygiene regulations, Food Standards Agency guidance, due diligence and traceability.
The course can strengthen food safety knowledge for roles involving food preparation, catering, supervision and food business management. It may support professional development, although specific employers and roles can have additional qualification or experience requirements.
Original price was: $30.00. Current price is: $21.00.
  • Course Level Intermediate
  • Lessons 38
  • Duration 3 hr 30 mins
  • Language English
  • Last Update September 14, 2026
  • Course Expiry12 Months
Scroll to Top