Overview

This Level 3 Food Hygiene course is designed for individuals in supervisory or management roles who are responsible for overseeing food safety practices within their organisation.

The course provides a comprehensive understanding of legal obligations, hazard control, hygiene standards, and food safety management systems.

By the end of the course, you will be equipped with the knowledge and confidence to implement, monitor, and maintain high standards of food safety, protect public health, and ensure compliance with UK food legislation.

It is expected that those undertaking this course have completed or are due to complete a HACCP course.

Objectives

By the end of this course you will have learned about:

• Food safety legislation in the United Kingdom
• Physical contamination, how it can occur, and how to prevent it
• Chemical contamination, how it can occur, and how to prevent it
• Allergenic contamination, how it can occur, and how to prevent it
• Microbiological contamination, how it can occur, and how to prevent it
• The causes of food poisoning and food-borne diseases
• Key food temperatures and their role in preventing the growth of harmful microorganisms
• Handling food from point of receipt through to final use
• The design, layout, and condition of food premises and equipment
• Effective cleaning and waste management principles
• The impact of pests and how to manage them
• Personal hygiene practices among food handlers
• The importance of staff training, minimum requirements, and ongoing monitoring
• An overview of food safety management systems

Modules

• Food safety legislation
• Physical contamination
• Chemical contamination
• Allergenic contamination
• Microbiological contamination
• Food poisoning and food-borne diseases
• Temperature control
• Delivery, storage and preservation
• Premises and equipment design
• Cleaning and waste management
• Pest management
• Personal hygiene
• Staff training
• Implementing a food safety management system