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Curriculum

The Food Safety Management – Level 3 course is an advanced training course for food, catering and hospitality professionals in supervisory and management roles. It covers HACCP implementation in detail, exploring key legislation and best practice guidelines.

The Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires that all food handlers must have adequate training on food hygiene compliance, food safety and hazard control measures, to ensure a high standard at all times, from preparation through to service.

This food safety management training provides essential information and guidance for managers and supervisors who are required to train staff on food safety and hygiene fundamentals. It covers key topics such as HACCP management systems, contamination prevention and control, the microbiology of food, personal hygiene and workspace cleanliness.

Sneak Peek

Who should take the course

This informative course is perfect for anybody associated directly with the food sector, such as:

Senior food retailers
Restaurant and Café owners
Head Chefs & Kitchen Managers
Supervisory food handlers
Landlords and pub owners
Supervisors or Managers of fast-food outlets and takeaways
Hygiene Supervisors
Restaurant Managers
Head Chefs
Food Safety Officers

Certification

Once you’ve successfully completed your 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.

Furthermore, this Food Safety Management – Level 3 course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.

Learning Outcomes

By the end of the course, learners will be able to show that they can:

Implement and monitor an effective HACCP system in the workplace
Ensure that all staff are working in compliance with UK food safety regulations
Understand the key principles of hazard control and contamination prevention
Demonstrate a basic understanding of the microbiology of food and microbiological hazards
Reduce the risk of food contamination and food poisoning through key best practice measures
Maintain an excellent standard of personal hygiene and workspace cleanliness
Prevent food spoilage and pest infestation.

Assessment

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.

Course Contents

Module 1: Food Safety – An Introduction

This introductory module will draw your attention to the world of food safety. You’ll learn about the food-borne illnesses and its causes, the vulnerable risk groups, and the key terms which will help you to understand food safety and its importance.

Module 2: Supervision of Food Safety

This module will tell you everything that you need to know about the roles and responsibilities of a supervisor. Along with the in-depth knowledge of supervisory skills and styles, you’ll also learn about food safety cultures, standards, food safety policies, and quality assurance & control.

Module 3: Food Safety Legislation

As the name suggests, this particular module is dedicated to giving you an overview of the key legislation, concerning authorities to enforce the law, code of practices, fines and prosecution, and due diligence.

Module 4: Food Safety Management System

The food safety management system, HACCP and its fundamental principles, detail discussion of the implementation of HACCP, and HACCP based food safety management system – these are the keynotes of this module 4.

Module 5: Food Safety Management Tools

The highlighted part of module 5 is a vivid discussion on the various food safety management tools. Along with this, learners will also get to know about the management responsibilities and the importance of documenting the food safety system.

Module 6: Microbiology

In module 6, we’ll give you a tour of Microbiology. In this voyage, you will come across the detail of bacteria and factors responsible for its multiplication, moulds, yeasts, viruses, protozoa, and cyclospora.

Module 7: Contamination Hazards

From knowing the sources of contamination to understand the processes of detecting contamination – all will be discussed in module 7. You’ll also learn about various types of contamination hazards, vehicles of contamination, and cross-contamination.

Module 8: Controlling Contamination

This module will shed light on the control of different contamination hazards and the role of the supervisor in the prevention of contamination. Food storage, food preparation and cooking, and food service and delivery are some of the other key topics of this eighth module.

Module 9: Food Poisoning (Bacterial) and Food-Borne Illness

After a brief discussion on food poisoning, this module will draw your attention to the most common causes of food poisoning, food-borne illness, and food-borne viruses. Each of the topics will be discussed in detail.

Module 10: Food Poisoning (Non-Bacterial)

In this module; you will learn about chemical food poisoning, metallic food poisoning, scombrotoxic fish poisoning, paralytic shellfish poisoning and diarrhetic shellfish poisoning, and the generic control measures for most food poisoning organisms.

Module 11: Personal Hygiene

This module will tell you about the high standards of personal hygiene, the relevant law and the role of the supervisor in personal hygiene. You’ll also learn about the hazards that come from food handlers.

Module 12: Food and Temperature Control

This module will cover the wide area of food and temperature control. Some of the key topics from this module are safe temperatures, fridge & freezer temperature, cooking temperatures, and time without temperature control.

Module 13: Checking, Verifying and Recording Temperature

Module 13 will introduce you with the different equipment and process of measuring food temperature. You’ll also learn about when food temperature should be measured and the recording of temperature checks.

Module 14: Food Spoilage and Preservation

This module explains the common signs of food spoilage and prevention methods along with the different approaches to food preservation. Delivery and unloading of raw materials, wrapping and packaging, and stock rotation will also be discussed in this module.

Module 15: Food Premises and Equipment: The Design and Construction

The design, construction, and maintenance of food premises and equipment are essential for maintaining food safety. This module will tell how you can go with these factors to maintain the high standard of food safety.

Module 16: Waste Disposal, Cleaning and Disinfection

Waste storage and the removal of waste, cleaning equipment, disinfection, and the procedures and methods of cleaning will be highlighted in this module. Learners will also familiarise with the in-houses and contract cleaning, and the role of the supervisor in cleaning.

Module 17: Pest Management

The module will look at different types of pests, contamination caused by pests, and the standard control measures. A due-diligence defence and the role of the supervisor in pest control will also be discussed here.

Module 18: Food Safety Training for the Staff

This final module will draw the curtain on the course by explaining the importance of training for maintaining the high standard of food safety. You’ll also learn about the training methods and the role of management in it.

Course Curriculum

Food Safety Management - Level 3
	Food Safety – Introduction	00:30:00
	Supervision of Food Safety	00:37:00
	Food Safety Legislation	00:34:00
	Food Safety Management Systems	00:44:00
	Food Safety Management Tools	00:30:00
	Microbiology	00:28:00
	Contamination Hazards	00:28:00
	Controlling Contamination	00:39:00
	Bacterial Food Poisoning and Food-Borne Illness	00:32:00
	Non-bacterial Food Poisoning	00:32:00
	Personal Hygiene	00:30:00
	Food and Temperature Control	00:34:00
	Checking, Verifying and Recording Temperature	00:25:00
	Food Spoilage and Preservation	00:38:00
	Food Premises and Equipment The Design and Construction	00:35:00
	Waste Disposal, Cleaning and Disinfection	00:35:00
	Pest Management	00:29:00
	Food Safety Training for the Staff	00:29:00
Mock Exam
	Mock Exam – Food Safety Management – Level 3	00:20:00
Final Exam
	Final Exam – Food Safety Management – Level 3	00:20:00