It is vital that everybody who works with food in any capacity has a clear understanding of food safety, good hygiene and how to avoid contamination.
Developed in partnership with Loughborough College, our Food Safety Level 3 course explores food safety at every stage of the process from purchase to serving. Each module focuses on a stage in the HACCP process. It includes information on the role of supervisors.
Through the use of videos, check point questions and interactivity, the course covers food safety hazards and demonstrates how good practice in the workplace controls the risk to food safety.
Our Food Safety Level 3 course contains 7 modules
Our Food Safety Level 3 course contains 7 modules
This module introduces some of the key principles of food safety. It explores food poisoning, who is most in danger from it (high risk groups), the main hazards to food safety and the food safety management system HACCP (Hazard Analysis and Critical Control Points). It includes information on key skills.
Food can be contaminated before, during and after a delivery, and at any stage in the production process. It is important to make sure the highest food safety standards are maintained at all times. This module explores prevention of contamination at the delivery and storage stages and the legal requirements.
With the threat of contamination, it is important to know how to correctly store food products. This includes temperature control, hazard control and making sure you have the correct storage areas for the food. This module covers the key points to consider to lower the risks and store food safely and efficiently.
This module explores the key hazards and control measures in food preparation. It covers personal aspects, such as hygiene and making sure you are fit for food handling work, as well as steps you can take to reduce the risks in the workplace, like colour-coding equipment and segregating different types of food.
Bacteria multiply rapidly in the “danger zone” of temperatures, so it is important to follow cooking and cooling processes very closely. This module looks at how to cook and cool food at the right temperature and for the right amount of time. It also covers monitoring techniques.
Without the correct handling and serving procedures, food can become contaminated. This module concentrates on temperature control, including cold holding, hot holding and reheating. It also addresses the risks of cross-contamination from incorrect food handling and the cook-chill and cook-freeze methods.
Food waste and pests are a source of contamination. The hazards of waste and pests can be managed by hygienic waste storage and disposal, good housekeeping, and pest control. This module explains how to minimise the risks from pests and how to dispose of food waste hygienically.
Learners are assessed via a multiple-choice quiz at the end of each Food Safety module. To pass, they must score 80% to receive a GOOD food safety rating. Should they score 100%, this will be upgraded to an EXCELLENT food safety rating.
By answering questions correctly, they lower the contamination risks – resulting in unhappy bacteria, which is good. But incorrect answers will increase the contamination risks – resulting in lots of happy bacteria, which is bad for food safety.
Learners who pass all assessments in the Food Safety course receive a certificate of achievement.
| Number of Learners | Cost (per year) | |
|---|---|---|
| 1 - 10 | ||
| 11 - 20 | ||
| 21 - 50 | ||
| 51 - 100 | ||
| 101 - 150 | ||
| 150+ | ||
| Number of Learners | Cost (per year) | |
|---|---|---|
| 50 - 100 | ||
| 101 - 200 | ||
| 201 - 300 | ||
| 301 - 400 | ||
| 401 - 500 | ||
| 501 - 750 | ||
| 751 - 1000 | ||
| 1001 - 2500 | ||
| 2501 - 5000 | ||
| 5000 - 10,000 | ||
| 10,000 + | ||
Included Features
When food safety standards are allowed to slip, it can have very serious consequences for the health of customers and staff, as well as your business’ reputation. Everybody who works with food in any capacity needs a strong understanding of food safety and its importance.
Ensuring all staff have a high level of training in this area makes contamination less likely. It is an investment that benefits staff, businesses, and of course the customers who will be safer when eating food they have purchased.
The golden rule of food safety is to avoid cross-contamination between different kinds of food, especially raw and cooked food. There are other, equally important rules to ensure food safety, such as keeping allergens separate from other food, washing hands at all times and storing food correctly.
Formal food hygiene training is a good idea for anyone who serves, prepares, stores, manufactures or delivers food products, as well as their supervisors. Bad food hygiene practices can cause food poisoning or allergic reactions that can, in extreme cases, be fatal. Training is important to avoid these scenarios.
Food safety handling procedures are very important for avoiding cross-contamination, spoilage or unsanitary practices. Handwashing must be done thoroughly and regularly. Utensils and equipment such as chopping boards should only be used for one type of food, such as raw meat, and washed after each use.
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