Keep your skills sharp and stay on the cutting edge of food safety with this CPD-accredited course.

We're offering you a CPD accredited level-3 food hygiene and safety online course for just £9 saving you 69% off Lead Academy's price of £29.

Level-3 food hygiene & safety course

Ensure a clean, safe kitchen and protect your loved ones with this CPD-accredited Level-3 Food Hygiene & Safety course. Gain essential knowledge on food safety regulations, proper storage, and sanitation practices to prevent foodborne illnesses. Whether for home or a food establishment, you’ll be equipped to maintain a hygienic environment and uphold the highest standards in food safety.

Benefits of this course

• Learn to implement and monitor food safety management systems to minimise food hazard risks in the workplace.
• Master techniques to effectively supervise and manage food safety standards among staff.
• Understand key guidelines of the Food Safety Act 1990 and its application in food handling.
• Gain knowledge of pest control essentials, including cleaning and disinfection procedures and equipment for pest management.
• Identify food contamination types and hazards, with methods to reduce risk and ensure high hygiene standards.

Who should take this online course?

Perfect for professionals in the catering and hospitality industry, this course is designed for anyone handling, serving, or supervising food safety standards. It’s especially suited to management roles like head chefs, kitchen managers, food safety supervisors, and catering managers who are responsible for training staff on hygiene practices. Achieve a solid foundation in food hygiene to uphold the highest standards in any food-focused environment.

Course Modules:

• Welcome to the course!
• Prologue: The importance of food
• Introduction
• Prerequisites
• Flow diagrams
• Hazard analysis and critical control points: an introduction
• Principle 1: Identify hazards and controls
• Principle 2: Identify critical control points
• Establish critical limits
• Principle 4: Implement monitoring of CCPs
• Principle 5: Establish corrective actions
• Principle 6: Verification
• Principle 7: Documentation
• The supervisor's role in food safety
• Food safety law
• Course summary and revision
• Bonus lecture

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