Food Safety and Hygiene Level 3
Gain essential knowledge of food safety and hygiene practices to work confidently in kitchens, restaurants, or food handling environments. Learn to prevent contamination, manage risks, and maintain high standards of food safety.
Course content
19 Sections 19 lectures 1 hours 52 mins in total
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Introduction to Food Safety
00:07:00
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Roles and Responsibilities of a Food Supervisor and Policies
00:06:00
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Laws and Legislation
00:08:00
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Introduction to Food Safety Management Systems (FSMS) and HACCP
00:06:00
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Implementation and Tools of FSMS
00:06:00
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Food Poisoning Causes
00:07:00
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Detecting and Preventing Contamination
00:07:00
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Hazard Control
00:05:00
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Food Poisoning in Detail and Illnesses
00:06:00
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Food Toxins and their Prevention
00:07:00
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Food Handling Risks and Practices
00:05:00
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Temperature Control
00:06:00
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Recording Temperatures
00:04:00
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Spoilt Food and its Prevention
00:08:00
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Design Aspects of Food Premises
00:07:00
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Waste Disposal, Cleaning and Disinfection
00:06:00
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Pest Management
00:06:00
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Training and Supervising Staff Effectively
00:05:00
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