Food Hygiene and Safety Level 3 Advanced Diploma

Course Line On Demand

Reed Courses Certificate of Completion

Digital certificate - Included

Final Exam

Included in course price

• Disclaimer 01:00

  • 1: Disclaimer 01:00

• Lecture 1: Introduction to Food Hygiene and Safety 12:00

  • 2: Lesson 1 - Understanding the importance of food hygiene and safety 03:00
  • 3: Lesson 2 - Key terms and definitions 03:00
  • 4: Lesson 3 - The impact of foodborne illnesses on public health 03:00
  • 5: Lesson 4 - Current food safety regulations and legislation in the UK 03:00

• Lecture 2: Microbiological Hazards 12:00

  • 6: Lesson 1 - Common types of foodborne pathogens 03:00
  • 7: Lesson 2 - Factors affecting the growth of microorganisms in food 03:00
  • 8: Lesson 3 - Methods of controlling and preventing food contamination 03:00
  • 9: Lesson 4 - Principles of good personal hygiene for food handlers 03:00

• Lecture 3: Physical and Chemical Hazards 12:00

  • 10: Lesson 1 - Identification of physical hazards in food 03:00
  • 11: Lesson 2 - Common chemical contaminants and their sources 03:00
  • 12: Lesson 3 - Preventive measures for physical and chemical hazards 03:00
  • 13: Lesson 4 - The role of packaging in food safety 03:00

• Lecture 4: Allergen Management 11:00

  • 14: Lesson 1 - Understanding food allergies and intolerances 03:00
  • 15: Lesson 2 - The 14 major allergens and their sources 02:00
  • 16: Lesson 3 - Food labeling requirements for allergens 03:00
  • 17: Lesson 4 - Preventing cross-contamination and managing allergens in the kitchen 03:00

• Lecture 5: HACCP (Hazard Analysis and Critical Control Points) 12:00

  • 18: Lesson 1 - Introduction to the HACCP system 03:00
  • 19: Lesson 2 - Seven principles of HACCP and their application 03:00
  • 20: Lesson 3 - Implementing HACCP in food establishments 03:00
  • 21: Lesson 4 - Conducting HACCP audits and maintaining records 03:00

• Lecture 6: Temperature Control and Food Preservation 12:00

  • 22: Lesson 1 - The importance of temperature control in food safety 03:00
  • 23: Lesson 2 - Safe methods of food preservation 03:00
  • 24: Lesson 3 - Monitoring and maintaining temperatures during storage...... 03:00
  • 25: Lesson 4 - Thawing and reheating practices for frozen foods 03:00

• Lecture 7: Cleaning and Sanitization 12:00

  • 26: Lesson 1 - Importance of cleanliness in food premises 03:00
  • 27: Lesson 2 - Different types of cleaning agents and sanitizers 03:00
  • 28: Lesson 3 - Proper cleaning and sanitization procedures for equipment.... 03:00
  • 29: Lesson 4 - Developing and implementing a cleaning schedule 03:00

• Lecture 8: Food Safety Management Systems 13:00

  • 30: Lesson 1 - Introduction to food safety management systems 03:00
  • 31: Lesson 2 - The ISO 22000 and its significance 03:00
  • 32: Lesson 3 - Implementing food safety management systems in the food industry 03:00
  • 33: Lesson 4 - Conducting internal audits and continuous improvement 04:00

• Lecture 9: Pest Control and Waste Management 12:00

  • 34: Lesson 1 - Common pests in food establishments and their risks 03:00
  • 35: Lesson 2 - Methods of preventing and controlling pests 03:00
  • 36: Lesson 3 - Proper waste management practices 03:00
  • 37: Lesson 4 - Complying with environmental regulations related to food waste 03:00

• Lecture 10: Food Safety Training and Education 12:00

  • 38: Lesson 1 - Importance of food safety training for staff 03:00
  • 39: Lesson 2 - Designing effective food safety training programs 03:00
  • 40: Lesson 3 - Techniques for educating customers about food safety 03:00
  • 41: Lesson 4 - Continuous professional development for food handlers 03:00

• Lecture 11: Food Safety Inspections and Enforcement 12:00

  • 42: Lesson 1 - Preparing for food safety inspections 03:00
  • 43: Lesson 2 - Understanding the role of food safety officers 03:00
  • 44: Lesson 3 - Dealing with enforcement and compliance issues 03:00
  • 45: Lesson 4 - Appeals and follow-up actions after inspections 03:00

• Lecture 12: Food Safety Culture and Communication 12:00

  • 46: Lesson 1 - Creating a positive food safety culture in the workplace 03:00
  • 47: Lesson 2 - Effective communication about food safety among staff 03:00
  • 48: Lesson 3 - Encouraging reporting of food safety incidents and near misses 03:00
  • 49: Lesson 4 - Building trust with customers through transparent communication 03:00

• Assessment 14:00

  • 50: Final exam 14:00

The Food Hygiene and Safety Level 3 Advanced Diploma provides a thorough curriculum covering all critical aspects of food safety management. You will begin by understanding the importance of food hygiene, key terminology, and the impact of foodborne illnesses on public health.

Microbiological hazards are studied in detail, focusing on common pathogens, factors influencing microbial growth, and contamination control methods. Physical and chemical hazards, allergen management, and packaging roles in safety are also addressed.

A core component of the course is HACCP, where you learn the seven principles and their practical application in food establishments. Temperature control, food preservation, cleaning, and sanitisation procedures are covered extensively to ensure safety throughout food handling.

Food safety management systems, including ISO 22000, and pest control strategies highlight the organisational side of hygiene and safety. Training and education modules prepare you to effectively communicate and instil food safety culture within teams.

The course concludes with preparation for food safety inspections, enforcement procedures, and fostering transparent communication with customers to build trust.

Certification
Upon successful completion, learners receive a free digital certificate validating their expertise as part of the Award in Education and Training (AET) Level 3 Advanced Diploma. This certification supports career development in food safety and hospitality sectors.

Offered by Course Line, an award-winning educational provider, this course combines practical skills with regulatory knowledge for effective food hygiene and safety management.

This course is ideal for food handlers, catering managers, restaurant owners, health and safety officers, and anyone involved in food preparation and service. It suits those responsible for maintaining hygiene standards in kitchens, food production, retail, and hospitality settings.

Career changers entering the food industry or professionals seeking to formalise and enhance their food hygiene and safety knowledge will find this course invaluable. Adult learners and graduates aiming to improve compliance skills and job prospects in food-related roles will benefit greatly.

To enrol in the Food Hygiene and Safety Level 3 Advanced Diploma, learners should have:

• Basic proficiency in written English to understand course content and complete assessments.

• Reliable internet access and a device such as a computer, tablet, or smartphone for online learning.

• An interest in food hygiene, safety practices, and regulatory compliance.

No prior professional experience is necessary, making this course accessible to beginners and experienced personnel alike.

Graduates can pursue roles such as food safety officers, hygiene supervisors, catering managers, compliance auditors, or quality assurance coordinators. This qualification supports career progression in restaurants, food manufacturing, retail, hospitality, and public health sectors, with pathways to senior food safety and management positions.

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