“Food Hygiene and Safety Level 3” is a comprehensive course designed for restaurant workers who need advanced knowledge of food safety practices and compliance with health regulations. This course delves into the critical aspects of food hygiene, focusing on key topics like Hazard Analysis and Critical Control Points (HACCP), food storage, personal hygiene, allergen awareness, cleaning and sanitation, and emergency response.

Throughout the course, you’ll gain a deep understanding of the legal and ethical responsibilities involved in maintaining a safe food environment. The course starts with an overview of food safety regulations and the role of food safety in restaurants. You will learn about the legislation and compliance requirements that govern food service establishments, including best practices for maintaining a safe workplace.

As you progress, the course explores HACCP principles and teaches you how to develop a HACCP plan. This section covers the identification of critical control points, the importance of monitoring procedures, and corrective actions to maintain food safety. The course also addresses food storage and handling, ensuring that you understand how to store different food types and manage stock to prevent contamination.

You’ll learn about cleaning and sanitation, including the proper use of cleaning agents, equipment, and schedules to keep your kitchen and serving areas sanitary. Personal hygiene is another critical topic, with modules dedicated to handwashing, protective clothing, and health requirements for restaurant workers. Additionally, you’ll explore food preparation and cooking safety, focusing on avoiding cross-contamination and ensuring proper cooking temperatures.

Allergen awareness and management are also covered, providing you with the knowledge to handle common food allergens and communicate allergen information to customers. Pest control and prevention are addressed, ensuring you understand how to implement measures to avoid pest-related issues in your restaurant.

The course concludes with modules on customer communication and emergency response. You’ll learn how to communicate food safety information to customers, handle complaints professionally, and respond effectively to food safety incidents. The final module focuses on building a food safety culture, emphasizing the importance of ongoing training and creating a workplace that prioritises safety.