Food Hygiene and Safety Level 3
Food Hygiene and Safety Level 3 This Food Hygiene and Safety Level 3 Course is designed to provide catering and hospitality sector professionals in senior-level roles with the skills, credentials and practical knowledge to ensure a high standard of food safety and hygiene in the workplace, in compliance with the Food Safety Act 1990. All catering professionals must be trained in food hygiene and safety with a solid understanding of the risks and hazards involved in preparing and serving food. In this comprehensive course, learners will understand food hygiene best practice procedures in-depth. In addition, they will develop the skills to ensure their business achieves a five-star outstanding national hygiene food rating. You will learn how to supervise food safety to effectively train your staff, implement and monitor an effective food safety management system. As a result, you can minimises the risk of food hazards, control contamination, maintain an excellent standard of personal hygiene, and much more. Institute of Hospitality endorsed Meets UK & EU legal requirements Instant e-certificate and hard copy dispatch by next working day Developed by qualified food safety professionals Self paced learning and laptop, tablet, smartphone friendly 24/7 Learning Assistance Discounts on bulk purchases Who Should Take This Course This advanced Food Hygiene and Safety Level 3 Course is ideal for those in management roles who are responsible for supervising and training staff on food hygiene and safety standards, such as: Catering Manager Food Safety Manager Head Chef Health & Safety Advisor Restaurant Manager Senior food retailers Catering Manager Restaurant and Café owners Kitchen Managers Supervisory food handlers Supervisors or Managers of fast-food outlets and takeaways Certification Once you’ve successfully completed your Level 3 Food Hygiene and Safety Course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months. Learning Outcomes By the end of the Food Hygiene and Safety Level 3 course, learners will be able to Demonstrate an in-depth knowledge of food safety in the catering industry Train, supervise and manage staff in compliance with UK food safety regulations Understand the fundamental principles of the Food Safety Act 1990 Implement and maintain a solid food safety management system in the workplace Maintain excellent personal hygiene in the workplace and set a standard for all staff Understand the fundamentals of microbiology and food hazard control Know about temperature control and how to check, verify and record temperature Figure out how to avoid both bacteria and non-bacterial food poisoning and various food-borne illnesses Explore the best ways to preserve food and avoid food spoilage Assessment of Level 3 Food Hygiene At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Module 01: Introduction to Food Safety and Hygiene Module 02: Food Safety Management System and HACCP Module 03: Food Safety and Food Hygiene Legislation Module 04: Food Safety Management Tools Module 05: Supervision of Food Safety and Hygiene Module 06: Microbiology Module 07: Contamination Hazards Module 08: Controlling Contamination Module 09: Food Poisoning (Bacterial) and Food-Borne Illness Module 10: Food Poisoning (Non-Bacterial) Module 11: Basics of Food Allergens Module 12: Allergen Guidance for Food Businesses Module 13: Allergen Guidance for Consumers Module 14: Food and Temperature Control Module 15: Checking, Verifying and Recording Temperature Module 16: Food Spoilage and Preservation Module 17: Food Premises and Equipment: The Design and Construction Module 18: Waste Disposal, Cleaning and Disinfection Module 19: Pest Management Module 20: General Principles of Food Labelling Module 21: Components of a Food Label Module 22: Nutrition Labelling Module 23: Personal Hygiene Module 24: Food Safety Training for the Staff Module 25: Reopening and Adapting Your Food Business During COVID-19
Welcome to the online learning platform of SHEHU SHAGARI MODEL ISLAMIC CENTRE (SSMIC) Abuja. Located at the prestigious Shehu Shagari Central Mosque, Area 1 Section 2, Garki - Abuja, SSMIC has long been a beacon of integrated Islamic and conventional education, dedicated to fostering both academic excellence and profound moral values.
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