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The Level 3 Food Hygiene online course is suitable for anyone who is involved in the management or supervision of food handlers within a food environment.
It is recommended that all food premises should have at least one person trained to Level 3 in food hygiene and safety - particularly if they are in charge of other staff and are responsible for the training of those staff
| Introduction | An overview of food hygiene terminology, why food safety and hygiene is important, food contamination, food borne illness and the benefits of good food safety practices. |
| Food Safety Hazards and Contamination | The different types of hazards, contamination and their sources including microbiological, microorganisms, cross-contamination, allergens, physical hazards, chemical hazards and acrylamide. |
| Microbiology | There are several different types of microorganisms which are reviewed here including mould, yeast, viruses, protozoa and bacteria. The module also covers the different types of bacterial growth, spores and toxins as well as how to destroy microorganisms, temperature control and microbiological testing. |
| Food Borne Illness | What the main food borne illnesses are, the affects of them and the three main categories. There is also several interactive challenges to improve knowledge on this section. |
| Understanding Food Law | Food law is extremely important and this module explains why it exists, the responsibilities placed on people, who enforces it and the penalties for failing to comply with it. |
| The Role of the Supervisor | What a food supervisor, team leader or middle manager does, their key activities, monitoring and control methods, auditing and reviewing systems and how to get the best of your staff and what instructions and training they need. |
| Food Safety Management HACCP | A look at HACCP which is required by food hygiene regulations for all food premises. There are interactive challenges too which are designed to improve HACCP knowledge. |
| Food Preservation | Food preservation techniques including packaging and the causes of food spoilage. |
| Food Storage and Temperature Control | Best practice food storage methods for chilled, frozen and ambient temperatures. Other important food storage procedures including ordering, deliveries, receipts, date marking, stock rotation, product specification, cooking, cooling, packing, distribution, display, reheating and service are covered. |
| Personal Hygiene | The importance of personal hygiene, personal responsibilities, hazards, handwashing, hand drying, hand disinfection, the use of gloves, nail hygiene, personal appearance, personal habits, protective clothing, first aid, reporting illness and injury and legal considerations. |
| Workplace and Equipment Design | The best ways to design workplaces and equipment choices to help with the avoidance of bacterial contamination, cross-contamination, physical contamination and chemical contamination. |
| Cleaning and Disinfection | The benefits of keeping the workplace clean and why it is so essential to the safe and smooth running of all food premises. |
| Pest Control | The hazards posed by pests, how to avoid and infestation can be reduced and how to deal with infestations should they occur. The module covers common pests, the signs of infestations, environmental control, eradication methods, waste management, the role of pest control contractors and internal and external waste control. |
This food safety and hygiene course is directed toward anyone working in a senior role within the food industry, such as supervisor or small business owner, who has already completed the Level 2 Food Safety and Hygiene course. This also included anyone who is involved in the management of staff members in a catering environment, including hotels, restaurants, takeaways, cafes, bars, fast food outlets, fish & chip shops, kitchens, hospitals, prisons, schools and colleges.
By the end of this Food Hygiene Level 3 online course, learners will:
Learners can take the course test after studying the course material and passing the module quizzes. The purpose of the course exam is to gauge how well the students have understood the topic. Multiple-choice questions drawn from our sizable question library make up course exams.
Pattern:
OSHAS offers different qualifications of safety, health and lowering incident rates for workers.