Who Should Take This Course?
This Level 3 Food Hygiene course is suitable for managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.
The Level 3 Food Hygiene course is also recommended for catering businesses understand more about the Safer Food, Better Business pack and have knowledge of how to implement an effective HACCP system.
Regulation on the hygiene of foodstuffs states that food handlers must be trained in food hygiene matters ‘commensurate with their work activities.’ This Level 3 Supervising Food Safety course ensures you comply with this regulation by providing learners with detailed knowledge of food safety principles. It explains how to promote best practice in the workplace and the basics of implementing a HACCP food safety management system.
If you are a food handler below the level of manager or supervisor then the Level 2 Food Hygiene and Safety training course is more suited to your needs.
This certified training is ideal for people working in positions such as, but not limited to:
- Head Chef / Head Cook
- Catering / Restaurant Manager
- Company Director
- Business Owner
- General Manager / Supervisor
- Nursery Manager
Aims of the Training
By the end of this course learners will:
- Understand why food hygiene and safety practices are essential for all food handlers in a catering environment.
- Have awareness of the relevant food safety legislation and how it can be complied with.
- Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
- Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
- Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
- Understand the importance of cleaning schedules, managing waste and pest control.
- Know what the law requires in regards to personal hygiene when working in a catering premises.
- Understand the basics of implementing a HACCP food safety management system and recognise the tools that can be used to do so.
Assessment
Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 45 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary.
