This Food Safety and Hygiene Level 3 course is the best way for you to gain deep insight and knowledge of this topic. You will learn from industry experts and obtain an accredited certificate after completing the course. Enrol now for a limited-time discounted price.
Like all the courses of One Education, this course is designed with the utmost attention and thorough research. All the topics are broken down into easy to understand bite-sized modules that help our learners to understand each lesson very easily.
We don’t just provide courses at One Education; we provide a rich learning experience. After purchasing a course from One Education, you get complete 1-year access with tutor support.
Our expert instructors are always available to answer all your questions and make your learning experience exquisite.
After completing the Food Safety and Hygiene Level 3, you will instantly get an e-certificate that will help you get jobs in the relevant field and will enrich your CV.
If you want to learn about this topic and achieve certifications, you should consider this course from One Education.
There are no hidden fees or exam charges. We are very upfront and clear about all the costs of the course.
Will I receive a certificate of completion?
Upon successful completion, you will qualify for an IAO & CPD-accredited certificate, which is available in the form of a PDF Certificate for £9 and a Hard Copy Certificate for £15.
Why study this course
Whether you’re an existing practitioner or aspiring professional, this course will enhance your expertise and boost your CV with key skills and a certificate attesting to your knowledge.
The Food Safety and Hygiene Level 3 is open to all, with no formal entry requirements. All you need is a passion for learning, a good understanding of the English language, numeracy and IT, and to be over the age of 16.
|Module 01: Introduction to Food Safety|
|Introduction to Food Safety||00:07:00|
|Module 02: Roles and Responsibilities of a Food Supervisor and Policies|
|Roles and Responsibilities of a Food Supervisor and Policies||00:06:00|
|Module 03: Laws and Legislation|
|Laws and Legislation||00:08:00|
|Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP|
|Introduction to Food Safety Management Systems (FSMS) and HACCP||00:06:00|
|Module 05: Implementation and Tools of FSMS|
|Implementation and Tools of FSMS||00:06:00|
|Module 06: Food Poisoning Causes|
|Food Poisoning Causes||00:07:00|
|Module 07: Detecting and Preventing Contamination|
|Detecting and Preventing Contamination||00:07:00|
|Module 08: Hazard Control|
|Module 09: Food Poisoning in Detail and Illnesses|
|Food Poisoning in Detail and Illnesses||00:06:00|
|Module 10: Food Toxins and their Prevention|
|Food Toxins and their Prevention||00:07:00|
|Module 11: Food Handling Risks and Practices|
|Food Handling Risks and Practices||00:05:00|
|Module 12: Temperature Control|
|Module 13: Recording Temperatures|
|Module 14: Spoilt Food and its Prevention|
|Spoilt Food and its Prevention||00:08:00|
|Module 15: Design Aspects of Food Premises|
|Design Aspects of Food Premises||00:07:00|
|Module 16: Waste Disposal, Cleaning and Disinfection|
|Waste Disposal, Cleaning and Disinfection||00:06:00|
|Module 17: Pest Management|
|Module 18: Training and Supervising Staff Effectively|
|Training and Supervising Staff Effectively||00:05:00|
|Mock Exam – Food Safety and Hygiene Level 3||00:20:00|
|Final Exam – Food Safety and Hygiene Level 3||00:20:00|
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