Food Hygiene Level 3 Course
The Echo3 online Food Hygiene Level 3 course has been designed for anyone in a supervisory position within a food business.
The term ‘Food hygiene’ refers to the necessary steps that prevent the contamination of food to ensure it is safe to eat. The Echo3 Food Hygiene training covers practical actions to implement for a range of common hazards. Best-practices are highlighted for a range of business on topics such as personal hygiene, cleaning, cooking, serving, storing and packaging food safely. While our HACCP training is focused on your food safety management system more generally.
The Food Standards Agency estimates that 1 in 28 people will suffer a food borne illness each year. Most cases lead to just an uncomfortable illness, but occasionally food borne illness can lead to death.
Therefore, the primary concern of each food business must be to ensure their food is safe for consumption. Appropriate food hygiene training is both necessary and a legal requirement.
If you manage staff who handle food this online Level 3 Food Hygiene training will provide you with the knowledge needed to keep the team working safely. For staff we offer a Level 2 Food Hygiene course.
Food Hygiene Level 3 Course Content
UNIT 1 | Why Food Hygiene Is Important
Why food hygiene is important; Understanding food hygiene; What is food poisoning?; Types of food poisoning; Who are high risk?; Key principles of food poisoning
UNIT 2 | Legislation
Food hygiene legislation; Personal Hygiene; General food law; Food Safety ACT; Labelling legislation; Enforcement; Summary
UNIT 3 | HACCP
Principles of HACCP; Control Points; Critical Limit; Summary of HACCP
UNIT 4 | Micro-organisms
Bacteria types; Viruses; Mould; Yeast; Low and high risk foods; Parasites
UNIT 5 | Contamination Hazards and Controls
Contamination; Allergen Hazards; Food allergens; Allergic reaction; Physical hazards; Chemical hazards; Sources, vehicles and routes; How to prevent common contamination scenarios; Hygiene; Colour-coding; Monitoring; FIFO; Temperatures
UNIT 6 | Cleaning and Sanitation
Maintenance; Personal hygiene and training; Hygiene hazards posed by food handlers; Handwashing facilities; Good handwashing practice; Basic hygiene; First Aid; Uniforms; Pest control
UNIT 7 | Design
Services and characteristics; Work services; Premises plant and equipment; Premises and structure; Services; Storage, distribution and transport; Zoning; Waste Management
Level 3 Food Hygiene Certificate
At the end of this online Level 3 Food Hygiene course there is a 20 question, multiple-choice quiz.
Demonstrate an understanding of the course content by achieving a score of 80%, or more and the certificate will be emailed.
Score less than 80%, and any part of the course can be revisited, and quiz retaken until successful. A posted certificate is available separately for £9.
The Food Hygiene Level 3 certificate is valid for 3 years.
Course Preview
Echo3 courses include engaging motion-graphic video content, with full english subtitles
What are the Food Hygiene Level 3 course objectives?
- Provide managers with the knowledge to maintain high food hygiene standards across their team.
- Help food businesses keep consumers safe and meet regulations.
Who should take Echo3 Level 3 Food Hygiene training?
The Echo3 Level 3 Food Hygiene course is appropriate for managers, supervisors, chefs and owners of food various businesses. Including cafes, caterers, restaurants, coffee shops and food manufactures.
What is the difference between ‘level 3’ and ‘level 2’?
Level 2 training is aimed at staff and provides the knowledge to conduct day-to-day activities safely.
Level 3 training is more in-depth and aimed at supervisors, managers and business owners. These courses cover day-to-day activities but also how to periodically evaluate and refine procedures, so they remain appropriate for your workplace.
What is the difference between food hygiene and HACCP training?
Food hygiene training focuses on preventing the contamination of food. Food contamination can take the form of chemical, microbial, physical, and allergenic. A waitstaffs hair is physical contamination. While E.Coli is classed as microbial contamination. Food hygiene training covers practical skills like handwashing that help prevent all types of food contamination.
While HACCP training focusses on the ways to establish a safe food safety management system. This means the way hazards are identified and deciding how risks controlled. HACCP training will require the learner to consider broader issue like workplace design, documentation, scheduling, pest control, supplier management and stock rotation.
Related Courses
Related Courses
HACCP Levels 1&2 – Provides an introduction for staff to the importance of HACCP and the 7 HACCP principles. With this knowledge staff can help ensure only safe food is served.
HACCP Level 3 – Provide managers & supervisors with the knowledge needed to implement & maintain a HACCP-based food safely management system.
Food Hygiene Level 2 – Provides staff with the knowledge needed to adopt safe food handling and hygiene practices.
Food Allergies – Provides staff and managers with the knowledge needed to properly manage allergens.
Preventing Cross-Contamination – Provides the knowledge needed to prevent the cross-contamination of bacteria including E.coli in food businesses.
You can easily access all Echo3 courses by purchasing credit.