Food Hygiene Level 3

About this course

The Level 3 Food Hygiene and Safety course offer advanced online training tailored for individuals in senior roles within the food sector.

Key components of the course include in-depth coverage of implementing a Hazard Analysis Critical Control Point (HACCP) plan and its crucial role as a measure for food hygiene and safety.

This training equips supervisors with the knowledge and skills necessary to enforce rigorous food safety measures, contributing to the overall success and reputation of the establishment.

Assessment details:

On completion of the course an online assessment will automatically unlock. The assessment will contain 45 multiple-choice questions and a mark of 75% or above will be required to pass.

The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry, you can try again.

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Course dates

We are currently accepting admissions for the following upcoming cohorts:

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Self-led online courses include

Support for over 100 languages

Mobile-friendly design for playback on any device

Progress tracking and pass/fail tests

Automatic, remote updates to keep content fresh

Playback speed controls to speed up/slow down the video

Closed captions which can be turned on/off

This course covers

Course Outcomes:

Explain your responsibilities as a manager or supervisor of food-handlers
Understand the responsibilities that a supervisor or manager holds in a food business
Know the importance of preventing foodborne illness and the impact it has legally
Maintain a good knowledge of the risks surrounding bacteria and how it can affect food
Recognise the importance of ensuring food handlers maintain good personal hygiene
Know the 14 main food allergens and how to handle them safely
Understand the importance of preventing contamination and cross-contamination
Know how to dispose of waste safely and its importance
Understand how to thoroughly and correctly disinfect and clean food work surfaces and equipment
Recognise the importance of maintaining a successful HACCP system
Recognise the safe temperatures for storing, cooking and freezing food safely

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