Food Hygiene Level 3 for Catering

Food Hygiene Level 3 for Catering

Updated Jul 03, 2019

Course Overview

This Food Hygiene Level 3 course is essential for anybody wanting to advance their career in the catering and hospitality sectors. The course is also ideal for people running their own business and wanting to operate legally and safely.

Course Outline

The course has 17 easy to follow modules that are all 'bite-sized' so you can learn at your own pace. Each module has a helpful 'knowledge checker' at the end and the course includes a Final Test that is unlocked once the modules are complete.

  1. Introduction to Supervising Food Safety
  2. Food Safety Legislation
  3. Food Contamination
  4. Controlling Contamination
  5. Micro-Organisms
  6. Food Poisoning and Food-Borne Illness
  7. Non-Bacterial Food Poisoning
  8. Temperature Control
  9. Checking, Verifying and Recording Temperatures
  10. Food Preservation
  11. Premises and Equipment Design
  12. Waste, Cleaning and Disinfection
  13. Pest Control
  14. Personal Hygiene
  15. Training Staff
  16. Implementing a Food Safety Management System
  17. Food Safety Management Tools

Target Audience

This course is ideal for anybody either working or wanting to work with teams in the food Catering and Hospitality sector. It is also for people who are supervising or managing a team but without a formal qualification. The course is also ideal for people running their own business and wanting to operate legally and safely.

Learning Objectives

By the end of this course learners will:

  • Categorise food into four distinct food groups.
  • Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
  • Limit allergens from contaminating food.
  • Understand the basics of personal hygiene and why it is important.
  • Identify what is required from a food premises in order for it to be food safe.
  • Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination.
  • Explain the basics of a HACCP food safety management system and recognise the tools that can be used to do so.
  • Understand different ways in which food can be cooked, reheated or held.
  • Have awareness of the relevant food safety legislation and how it can be complied with.
  • Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
  • Know what the law requires in regards to personal hygiene when working in a food catering business.