Level 1, 2 & 3 Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen

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Black Friday Special: Food Hygiene and Safety Level 3 Diploma

Updated: 1st November 2024

Courses Included in This Bundle

• Food Hygiene and Safety Level 3 Diploma
• Level 3 HACCP
• Food Allergen Awareness Training

What’s New?

• Free PDF Certificate upon completion (via Reed).
• Unlimited retakes on MCQ-based assessments.
• CPD-Accredited Certifications, recognised across industries.
• Trustpilot Rating: ★★★★☆ (4.5/5).

Learning Features

• 100% online learning, accessible 24/7.
• Learn anywhere, anytime, on any device.
• Includes real-life case studies and practical workbooks.
• Industry-compliant checklists and tools included.
• Engaging audio voiceovers for all modules.
• Courses developed by leading workplace safety experts.
• Endorsed by RoSPA Qualifications and CPD-accredited.

Why Food Hygiene and Safety Matters

Are you confident in your ability to handle food safely and meet compliance standards?

Welcome to the Food Hygiene and Safety course, designed to help you understand and implement crucial principles that uphold the integrity of our food supply. In today's dynamic food industry, maintaining high hygiene and safety standards is not just a regulatory requirement but a fundamental aspect of ethical responsibility and consumer trust.

Throughout this program, we will discuss essential topics such as food safety regulations, microbiology in food safety, preventing contamination and illness, food allergies, premises set-up, and food safety management systems. This course is specially designed for you if you are involved in food production, handling, serving, or supply.

By the end of this course, you will have a comprehensive understanding of food hygiene and safety principles and the confidence and competence to apply them in real-world scenarios. Join us as we empower ourselves to safeguard public health and uphold the highest food standards.

What You'll Cover:

• Principles of food hygiene and safety for advanced-level professionals.
• Key food safety laws and HACCP compliance techniques.
• Identifying and managing risks, including allergens and contamination.
• Advanced cleaning, sanitation, and pest control strategies.
• Comprehensive tools and checklists for food safety excellence.

Learning Objectives

• Understand advanced principles of food hygiene and safety.
• Learn to apply HACCP systems effectively.
• Develop strategies for managing food allergens and contamination.
• Implement practical tools to enhance food safety in catering.
• Promote sustainable practices, including food waste reduction.

Student Testimonials

• “The Food Hygiene and Safety Level 3 course was pivotal for our team’s compliance strategy.” – Sarah Thompson
• “An incredibly detailed course with practical tools for every food professional.” – Mark Evans
• “Highly recommend this bundle for anyone serious about food safety.” – Angela Patel

Bonus Courses Included in the Bundle

Level 3 HACCP

• Master advanced HACCP systems.
• Identify and control food hazards effectively.

Food Allergen Awareness Training

• Understand allergen risks and legal compliance.
• Develop skills to manage and communicate allergen-related issues.

Why Choose Essential Safety Training?

• CPD-Accredited Certifications, trusted by employers.
• Flexible online learning tailored to your schedule.
• Expert support from industry-leading safety professionals.
• Full refund within 14 days if unsatisfied.

Enroll Now

Gain critical expertise in Food Hygiene and Safety and secure your place as a leader in workplace safety. Start today to elevate your knowledge and create safer environments for all!

Reed Courses Certificate of Completion

Digital certificate - Included

• Food Hygiene And Safety Level 3 2:08:04

  • 1: Introduction to Food Hygiene and Safety 09:49
  • 2: General Food Safety Regulation and Rating System in the UK 08:11
  • 3: Microbiology in Food Safety 08:33
  • 4: Secure Your Accredited Certificate Today 01:00
  • 5: Food Poisoning, Contamination and Illness 09:10
  • 6: Food Allergies and Natasha’s Law 07:29
  • 7: How to Prevent Food Hazards 07:47
  • 8: Hygiene and Safety for Food Preparation 08:27
  • 9: Hygiene for Food Serving and Food Handlers 07:28
  • 10: We'd Love to Hear Your Feedback 01:00
  • 11: Hygiene and Food Safety as a Food Supplier 07:18
  • 12: How to Set up a Premises for Food Business 07:19
  • 13: Food Safety Laws 06:47
  • 14: Food Safety Management System 10:21
  • 15: Control Measures for Food Hazard 06:39
  • 16: Recall of Unsafe Foods 07:52
  • 17: Food Safety Audit 07:54
  • 18: Self-Assessment 05:00

• Level 3 HACCP 2:38:00

  • 19: Lecture 1 Introduction to HACCP 10:00
  • 20: Lecture 2 HACCP and Food Safety Laws 08:00
  • 21: Lecture 3 Food Safety Hazards in HACCP 08:00
  • 22: Lecture 4 Allergenic Hazards in HACCP 08:00
  • 23: Lecture 5 HACCP Prerequisite Programs 14:00
  • 24: Lecture 06 How to Develop A HACCP Plan 12:00
  • 25: Lecture 7 The 7 Principles of HACCP 10:00
  • 26: Lecture 08 Principle 1 - Hazard Analysis 11:00
  • 27: Lecture 09 Principle 2 - Critical Control Points 14:00
  • 28: Lecture 10 Principle 3 - Critical Limits 10:00
  • 29: Lecture 11 Principle 4 - Monitoring Critical Control Points 11:00
  • 30: Lecture 12 Principle 5 - Corrective Action 11:00
  • 31: Lecture 13 Principle 6 - Verification and Validation of HACCP 10:00
  • 32: Lecture 14 Principle 7 – Documentation 07:00
  • 33: Lecture 15 Implementing A HACCP System 14:00

• Food Allergen Awareness Training 49:00

  • 34: Lecture 1 Introduction to Food Allergy Awareness 08:00
  • 35: Lecture 2 Understanding Allergic Reactions in the Human Body 07:00
  • 36: Lecture 3 Food Allergy in the UK 10:00
  • 37: Lecture 4 Food Allergen Laws and Regulations 07:00
  • 38: Lecture- 5 Food Allergies and Natasha’s Law 05:00
  • 39: Lecture 6 Preventing Allergenic Cross-Contamination 12:00

• Course Completion 01:00

  • 40: Congratulations 01:00

Why you should take this course:

Here are some reasons why you can consider to enrol in this course:

• Gain comprehensive knowledge and practical skills in food safety and hygiene
• Ensure compliance with regulations and uphold high standards of food integrity
• Mitigate risks associated with foodborne illnesses and contamination
• Enhance career prospects in the food industry
• Contribute to public health and safety through responsible food-handling practices

Learning Outcomes:

3. Level 3 HACCP Training

By the end of this course, learners will:

• Understand the principles and importance of HACCP systems in food safety.
• Learn to develop, implement, and manage a HACCP plan effectively.
• Identify and control hazards throughout the food production process.
• Ensure compliance with global food safety and hygiene standards.

4. Food Allergen Awareness Training

By the end of this course, learners will:

• Recognise common allergens and their health implications.
• Understand the legal responsibilities for managing food allergens.
• Learn how to prevent cross-contamination in food preparation.
• Develop strategies to communicate allergen risks effectively.

Course Curriculum:

Course 01: Food Hygiene and Safety Level 3

Lecture-1 Introduction to Food Hygiene and Safety

• What is Food Safety?
• The Difference between Food Hygiene and Food Safety
• The importance of maintaining food hygiene and safety in the food industry

Lecture-2 General Food Safety Regulation and Rating System in the UK

• Food Safety Agency of England
• Food safety and hygiene maintenance standard rating systems
• Food Hygiene Rating Scheme in England, Wales and North Ireland
• The Food Hygiene Information Scheme (FHIS) in Scotland

Lecture-3 Microbiology in Food Safety

• Understanding Microbiology for Food Safety
• Why Microbiology Matters in Food Safety
• Major Harmful Microorganism

Lecture-4 Food Poisoning, Contamination and Illness

• Understanding food poisoning and illness
• Food contamination and its causes
• Food allergy, indigestion and food-related side effects of an individual

Lecture-5 Food Allergies and Natasha’s Law

• What is Natasha’s Law?
• How Natasha’s Law applies to food business
• Food Allergy and proper labeling of food products

Lecture-6 How to Prevent Food Hazards

• Maintaining hygiene in cooking, kitchen, and food serving
• Food preservation and how to prevent food contamination
• Waste management and cleaning

Lecture-7 Hygiene and Safety for Food Preparation

• The four steps in safe food preparation: clean, separate, cook and chill
• How to clean food
• How to separate food
• Standard temperature and methods to cook different types of food
• Freezing and Refrigeration of food for food safety

Lecture-8 Hygiene for Food Serving and Food Handlers

• How to maintain hygiene in food serving
• The role of food handlers in food serving and how to follow the best practices
• Importance of maintaining hygiene for food handlers

Lecture-9 Hygiene and Food Safety as a Food Supplier

• Understanding the role of food supplier and ethical consideration
• Symptoms of poor food hygiene in the food supply
• How to maintain hygiene and avoid food contamination as food supplier
• The consequences of poor food hygiene in the food supply business

Lecture-10 How to Set up a Premises for Food Business

• How to choose a premises for your business
• Necessary facilities to maintain hygiene
• How to design the food preparation area
• Waste management and pest control on the premises

Lecture-11 Food Safety Laws

• The Food Safety Act(1990)
• The Food Standard Act(1999)
• Food Hygiene (England) Regulations (2006)
• Food Safety and Hygiene Legislation(2013)

Lecture-12 Food Safety Management System

• Introduction to Food Safety Management System
• Components of a Food Safety Management System
• How to Design and Implement Food Safety Management System

Lecture-13 Control Measures for Food Hazard

• What is control measure?
• How to design control measures for different types of food hazard
• What is the importance of control measures for controlling food hazard?

Lecture-14 Recall of unsafe foods

• What is food recall?
• How to design and implement a recall plan?
• What are the steps to food recall

Lecture-15: Food Safety Audit

• What is a food safety audit?
• Different types of food safety audit

• Steps to Conduct a Food Safety Audit
• The Purpose of a Food Safety Audit

Course 02: Level 3 HACCP Training

Course 03: Food Allergen Awareness Training

• Food industry professionals
• Restaurant or food business owners
• Restaurant staff
• Food inspectors
• Career starters in the food industry
• General consumers

• Basic understanding of food handling and preparation practices
• Access to the internet and a device to access course materials (computer, tablet, or smartphone)
• Willingness to learn and apply food hygiene and safety principles in practical settings

• Food Safety Manager
• HACCP Consultant
• Quality Assurance (QA) Officer
• Health and Safety Officer
• Food Safety Auditor
• Catering Manager
• Food Production Supervisor
• Environmental Health Officer (EHO)
• Food Hygiene Trainer