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GIFT
Health & Safety
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Overview
In food service, good hygiene is more than a legal requirement — it is key to your business’s reputation and long-term success. With growing attention on health and safety, your team needs strong, up-to-date food hygiene skills to prevent food poisoning, meet legal standards, and keep customers safe. Our Food Hygiene Level 3 Training Course provides clear guidance, practical knowledge, and real-life examples to help you improve food safety systems with confidence. It is ideal for supervisors, managers, and anyone responsible for maintaining high food hygiene standards in a professional setting.
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GIFT
GIFT
Health & Safety
Level 2 Food Hygiene and Safety for Catering
Course Description
Food safety isn’t just a requirement—it’s a responsibility that defines the credibility of every business serving or handling food. The Level 3 Diploma in Food Hygiene and Safety helps learners confidently supervise hygiene practices, implement regulations, and uphold the highest standards of cleanliness and safety.
Throughout this level 3 food hygiene online course, you’ll explore critical areas including food contamination prevention, bacteria control, temperature management, and disinfection strategies. Each module—from microbiology to pest control—prepares learners to create a safe working environment while ensuring compliance with the latest food safety legislation.
This level 3 diploma in food hygiene and safety online course empowers food supervisors, catering professionals, and business owners to safeguard public health and protect their organisation’s reputation. For those seeking the best level 3 food hygiene course in the UK, this accredited programme ensures confidence, competence, and compliance—all delivered through a flexible level 3 diploma in food hygiene and safety online platform.
Learning Outcome
- Interpret and implement food safety legislation effectively within food business operations.
- Develop supervisory competence in contamination control, cleaning, and disinfection processes.
- Apply advanced food safety management systems to maintain hygiene standards.
- Assess microbial risks and manage food-borne illness prevention measures.
- Establish safe procedures for temperature control, food preservation, and waste management.
Who Is This Course For?
- Catering and hospitality supervisors seeking professional certification.
- Restaurant managers responsible for staff hygiene and compliance.
- Food manufacturing professionals overseeing production standards.
- Business owners wishing to meet UK food safety regulations.
- Individuals pursuing the best level 3 food hygiene course for career advancement.
Certificate of Achievement
Earn Your Accredited Certificate with Transcript
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Career Path
- Food Safety Officer – Ensures compliance with hygiene regulations across facilities. Average Salary: £40,000 – £55,000
- Quality Assurance Manager – Oversees product safety and sanitation protocols. Average Salary: £45,000 – £60,000
- Catering Manager – Manages staff hygiene and operational food safety standards. Average Salary: £42,000 – £58,000
- Environmental Health Practitioner – Conducts inspections and enforces safety legislation. Average Salary: £43,000 – £62,000
- Food Production Supervisor – Coordinates hygiene and safety controls in manufacturing. Average Salary: £41,000 – £50,000
- Health and Safety Consultant – Provides expert guidance on food and workplace hygiene. Average Salary: £45,000 – £65,000
Frequestly Asked Questions
The five essential food hygiene rules are designed to keep food safe for consumption and prevent contamination:
1. Cleanliness: Always wash your hands, utensils, and food preparation areas before and after handling food.
2. Separation: Keep raw and cooked foods separate to prevent cross-contamination.
3. Cooking: Cook food thoroughly to destroy harmful bacteria, especially meat, poultry, and seafood.
4. Chilling: Store perishable foods at the correct temperature (below 5°C) and refrigerate leftovers promptly.
5. Checking: Always check use-by dates and ensure food is stored properly to maintain freshness.
Food safety refers to the practices, procedures, and regulations that ensure the food we eat is free from hazards and safe for consumption. It involves controlling potential risks from biological, chemical, or physical contaminants during production, preparation, storage, and distribution. In the UK, food safety standards are governed by the Food Standards Agency (FSA), which sets strict guidelines for businesses handling food.
Food hygiene and safety together refer to the methods and practices that ensure food is handled, prepared, and stored in a way that prevents contamination and illness. While hygiene focuses on maintaining cleanliness during food handling, safety covers the broader systems that guarantee food is safe to eat—from sourcing ingredients to serving the final dish.
The terms food hygiene and food safety are often used together but have distinct meanings.
– Food hygiene focuses on cleanliness — washing hands, sanitising surfaces, and preventing cross-contamination.
– Food safety encompasses wider controls — including storage temperatures, cooking processes, and compliance with legislation such as HACCP (Hazard Analysis and Critical Control Points).
Basic food hygiene rules are the everyday actions that ensure food is safe to consume. These include:
– Washing hands thoroughly before handling food.
– Using clean utensils and sanitised work areas.
– Storing raw and cooked foods separately.
– Cooking food at the correct temperature.
– Refrigerating or freezing perishable items promptly.
When people ask, “What’s the difference between food hygiene and food safety?”, it’s important to note that hygiene is about practical cleanliness, while safety involves systematic risk control. Hygiene is one component of food safety, ensuring safe preparation and preventing contamination, whereas safety covers all measures—from sourcing and production to serving—that keep food fit for consumption.
Curriculum
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Food Safety – Introduction
00:16:00
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Supervision of Food Safety
00:23:00
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Food Safety Legislation
00:20:00
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Food Safety Management Systems
00:19:00
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Food Safety Management Tools
00:14:00
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Microbiology
00:16:00
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Contamination Hazards
00:13:00
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Controlling Contamination
00:20:00
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Bacterial Food Poisoning and Food-Borne Illness
00:07:00
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Non-bacterial Food Poisoning
00:10:00
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Personal Hygiene
00:11:00
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Food and Temperature Control
00:10:00
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Checking, Verifying and Recording Temperature
00:08:00
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Food Spoilage and Preservation
00:09:00
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Food Premises and Equipment: The Design and Construction
00:10:00
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Catering Equipment and Importance
00:12:00
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Waste Disposal, Cleaning and Disinfection
00:09:00
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Pest Management
00:09:00
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Food Safety Training for the Staff
00:10:00
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Courses for £49
This course includes:
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Duration:4 hours, 6 minutes
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Access:1 Year
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Units:20
