Overview
Protect your catering business from reputational and legal damage by ensuring your food is contaminant free and freshly prepared.
This Food Hygiene in Catering Level 3 course provides all the training you will need to ensure that you receive the highest hygiene rating for your establishment.
This tutorial’s contents provide unique and specialist guidance for safeguarding cleanliness and safety in any food preparation or cooking area. You will learn how to maintain an efficient food management system, educate your team in personal hygiene, eradicate harmful bacteria and contaminants, control pests, safely use disinfectant, and gain awareness of all the UK food regulations in place.
How will I get my certificate?
You may have to take a quiz or a written test online during or after the course. After successfully completing the course, you will be eligible for the certificate.
Who is this course for?
There is no experience or previous qualifications required for enrolment on this Food Hygiene in Catering Level 3. It is available to all students, of all academic backgrounds.
Requirements
Our Food Hygiene in Catering Level 3 is fully compatible with PC’s, Mac’s, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible on tablets and smartphones so you can access your course on wifi, 3G or 4G.
There is no time limit for completing this course, it can be studied in your own time at your own pace.
Career path
Having these various qualifications will increase the value in your CV and open you up to multiple sectors such as Business & Management , Admin, Accountancy & Finance, Secretarial & PA, Teaching & Mentoring etc.
Course Curriculum
- 13 sections
- 34 lectures
- 1 hour, 23 minutes total length
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Lesson 01 Introduction 00:03:00
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Lesson 02 Delivery and contamination 00:04:00
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Lesson 03 Direct cross contamination and fridge layout 00:03:00
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Lesson 04 Conditions for bacterial growth 00:05:00
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Lesson 05 A recap and tips for fridge safety 00:02:00
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Lesson 06 Back up storage task 00:01:00
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Lesson 07 Introduction to indirect cross contamination 00:01:00
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Lesson 08 Examples of indirect cross contamination 00:02:00
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Lesson 09 Cross contamination controls 00:02:00
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Lesson 10 Introducing personal hygiene exercise 00:01:00
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Lesson 11 Personal Hygiene standards and the risks of poor hygiene 00:05:00
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Lesson 12 Personal hygiene task 00:01:00
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Lesson 13 Introduction to Food Poisoning 00:02:00
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Lesson 14 Food poisoning symptoms exercise 00:04:00
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Lesson 15 Course recap 00:05:00
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Lesson 16 Affects of temperature on bacteria 00:05:00
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Lesson 17 Focus on temperature 00:04:00
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Lesson 18 Introducing the temperature task 00:01:00
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Lesson 19 A reminder of the turkey 00:01:00
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Lesson 20 Buffet temperatures 00:03:00
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Lesson 21 Allergens 00:06:00
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Lesson 22 An update in allergen legislation 00:01:00
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Lesson 23 Allergen and buffet task 00:01:00
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Lesson 24 Examples of pests 00:03:00
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Lesson 25 Reducing the risk of pests 00:02:00
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Lesson 26 Pest task 00:01:00
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Lesson 27 Examining the structure 00:04:00
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Lesson 28 Structural task 00:01:00
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Lesson 29 Checking standards 00:01:00
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Lesson 30 Cleaning and disinfection definitions 00:03:00
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Lesson 31 Cleaning task 00:01:00
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Lesson 32 Due diligence and paper work 00:02:00
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Lesson 33 Checking paper work task 00:01:00
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Lesson 34 A final goodbye 00:01:00
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This course includes:
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Duration:1 hour, 23 minutes
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Access:1 year access
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Units:34
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Level:
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CPD Points:10
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Certificate:Yes
