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Updated: 29 Mar 2025
Hospitality
Hospitality
Updated: 29 Mar 2025
Updated: 29 Mar 2025
20 People Recommended
Duration Minimum 30 mins
100% Online Course
365 Days Access
Instant Access and Certification
Full Voiceover
The Food Hygiene and Safety Level 3 course is designed for supervisors, managers, and professionals responsible for overseeing food safety in catering, manufacturing, and retail sectors. This advanced training equips participants with the skills to implement, manage, and maintain effective food safety systems, ensuring compliance with UK legislation and safeguarding public health.
The course covers a wide range of critical topics, including the legal framework for food hygiene, advanced strategies for managing contamination risks, and the principles of Hazard Analysis and Critical Control Points (HACCP). Participants will explore allergen management, pest control, cleaning protocols, and techniques for monitoring food safety across all stages of the supply chain.
By the end of the course, learners will have the expertise to supervise food safety systems, lead staff training initiatives, and foster a culture of continuous improvement. This course is essential for professionals seeking to ensure regulatory compliance and uphold best practices in food safety and hygiene.
£35
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Learning Outcomes.
By the end of this course,participants will be able:
To implement food safety management systems, including HACCP, in compliance with UK food safety legislation.
To identify and control risks associated with microbial, allergenic, chemical, and physical contamination.
To develop and manage advanced cleaning, hygiene, and pest control protocols.
To oversee food safety practices across storage, preparation, and service stages, maintaining consistent standards.
To address allergen risks and food fraud through effective policies and proactive measures.
To lead staff training on food safety practices, fostering a culture of accountability and compliance.
Course
Contents.
01
Supervising Food Safety
Roles, responsibilities, and managing high-risk foods and populations.
03
Contamination Control
Identifying, preventing, and managing physical, chemical, and allergenic contamination.
05
HACCP Systems
Designing and managing HACCP frameworks, including TACCP and VACCP.
08
Premises and Equipment Standards
Designing and maintaining food-safe environments and utilities.
06
Allergen Management
Complying with Natasha’s Law and implementing allergen control policies.
09
Waste Management and Cleaning
Effective cleaning schedules and waste disposal systems.
02
Food Safety Legislation
UK food hygiene laws, due diligence requirements, and enforcement processes.
04
Microbial Hazards
Understanding microbial contamination and implementing control measures.
07
Food Storage and Temperature Control
Ensuring safe cooking, storage, and preservation practices.
10
Staff Training and Leadership
Developing training programs and promoting a culture of food safety compliance.
The Food Hygiene and Safety Level 3 course prepares supervisors and managers to oversee comprehensive food safety systems, ensuring compliance with UK regulations. By addressing contamination risks, HACCP implementation, and staff training, the course empowers participants to lead food safety initiatives and foster a culture of excellence in food hygiene. Participants will gain the skills and confidence to manage food safety effectively across diverse environments, contributing to public health and organisational success.
Summary