Course Overview

The food industry is a high-stakes game. A single foodborne illness outbreak can devastate a business’s reputation, lead to costly legal battles, and even result in severe health consequences for consumers. The global food industry is grappling with a surge in foodborne illnesses, product recalls, and regulatory scrutiny. That’s why the Food Safety Act 1990 mandates that food businesses must ensure that their activities are carried out in a hygienic way to prevent foodborne illness.

The extensive curriculum of this Level 3 Food Hygiene and Safety in Catering course is your passport to a safer, more successful food business. You’ll get deep into the intricacies of food safety legislation, explore the seven principles of HACCP, and learn how to identify, assess, and control food safety hazards. From temperature control and food preservation to personal hygiene and pest management, every aspect of food safety will be covered in this Level 3 Food Hygiene and Safety in Catering training.

Don’t let food hygiene and safety risks jeopardize your business. Enrol in our Level 3 Food Hygiene and Safety in Catering course today and take control of your food hygiene and safety destiny. Invest in your future, protect your customers, and build a thriving food business that stands the test of time!

Topics Included in the Level 3 Food Hygiene and Safety in Catering:

• Section 01: Food Hygiene Level 1
• Section 02: Food Hygiene Level 2
• Section 03: Food Hygiene Level 3
• Section 04: Catering Management
• Section 05: HACCP Training

Learning Outcomes of this Level 3 Food Hygiene and Safety in Catering:

• Understand the fundamental principles of food hygiene and safety
• Develop a robust Food Safety Management System (FSMS)
• Learn to apply the Hazard Analysis Critical Control Point (HACCP) system effectively
• Identify, assess and control food hygiene and safety hazards
• Comply with relevant food hygiene and safety legislation and regulations
• Implement effective cleaning, sanitization, and pest control procedures

Why Choose Our Level 3 Food Hygiene and Safety in Catering Course?

• FREE CPD-accredited certificate, transcript, enrollment letter and much more…
• Get a free student ID card with this training (£10 applicable for international delivery)
• Lifetime access to the course materials
• The program comes with 24/7 tutor support
• Get instant access to the course
• Learn from anywhere in the world
• The training is affordable and simple to understand
• The program is entirely online

Our Staff Training & Personal Development Focused Program Includes:

• Latest Industry Standard Training Modules
• Proven Success with 30,000+ Clients
• Custom Designed Training Solutions
• Result Driven Training Program
• Expert Insights for Effective Learning

How will I get my Level 3 Food Hygiene and Safety in Catering Certificate?

After completing the Level 3 Food Hygiene and Safety in Catering training, you will be given immediate access to a specially designed MCQ test. The passing score for each test will be set at 60%.

After passing the Level 3 Food Hygiene and Safety in Catering exam, you will be able to request a certificate at additional cost.

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From: Jason O’Neil

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From: Muhammad Hasan

★★★★★ ”It’s an interesting course. I hope to use the knowledge to advance in my career”
From: Christina Barbera.

Who should take this?

Anyone interested in learning more about the topic is advised to take this Level 3 Food Hygiene and Safety in Catering bundle. This Level 3 Food Hygiene and Safety in Catering bundle is ideal for:

• Catering managers
• Kitchen supervisors
• Food handlers
• Food business owners
• Aspiring food safety professionals

Job opportunities in the Food Hygiene and Safety Sector in 2024

Frequently Asked Questions

• What are the key areas of food hygiene and safety?

Key areas include food handling practices, temperature control, cleaning and sanitation, pest control, and allergen management.

• What is HACCP?

HACCP (Hazard Analysis Critical Control Point) is a systematic approach to food safety that identifies potential hazards and critical control points to prevent foodborne illness.

• What are allergens and why are they important in food safety?

Allergens are substances that can cause allergic reactions in some people. Proper allergen management is crucial to prevent food allergies and anaphylaxis.

• What are the key principles of food hygiene?

Key principles include keeping clean, separating raw and cooked foods, cooking thoroughly, keeping food at safe temperatures, and using safe water and raw materials.

• What role do food labels play in food safety?

Food labels provide important information about allergens, ingredients, and storage instructions, helping consumers make informed choices.