CPD Courses exclusively offers the web’s the most flexible and accessible distance learning programs, ideal for ambitious candidates pursuing successful careers. Our exclusive Level 3 Food Hygiene and Safety Certificate incorporates nine engaging modules, each concluding with an online assessment for submission to your assigned tutor:
Module 1 - Introduction to Food Safety
A detailed introduction to the basics of food safety is provided in the first module, outlining the most important principles of food safety and the importance of prioritising food safety in the workplace. Candidates also consider the recent history of food safety and the extent to which food safety is approached in different ways in different parts of the world.
Module 2 - What is Food Hygiene
The role personal hygiene plays in ensuring the safety of food is discussed in the second module, which examines the risks posed by food poisoning and the steps that should be taken to prevent it. Factors that can increase food poisoning risk and pose a major threat to the health of the product’s consumer are also discussed.
Module 3 - The 4Cs of Food Hygiene
Module Three brings the ‘4Cs’ food hygiene methodology into discussion, highlighting the importance of monitoring effective cleaning, cooking, chilling and cross-contamination prevention standards at work. Learners also consider the cooking times and temperatures needed to ensure food items are safe for consumption.
Module 4 – Microbiology
Candidates then study the potential consequences of consuming spoiled or contaminated food, as part of an overview of the basics of food safety microbiology. Course content covers the different types of organisms and how they impact food safety, long with how bacteria and pathogen growth can be inhibited or halted to protect the consumer.
Module 5 - Food Poisoning
A more detailed examination of food poisoning follows in the fifth module, in which candidates learn how to differentiate between bacterial food poisoning and Chemical Food poisoning. The causes and effects of various types of foodborne illnesses are discussed, along with the responsibility of the food industry worker to prevent foodborne illness.
Module 6 - Pest Control
Spotting the signs of pest infestation follows in Module Six, which discusses several common types of pest infestations and their potential consequences. Foodborne illness attributed to pest infestation is also discussed, along with steps that can and should be taken to prevent infestation from occurring in the first place.
Module 7 - Food Handling & Food Storage
Module Seven brings safe food handling practices into discussion, with a more in-depth look at cooking, holding and chilling temperatures to ensure food products are safe for consumption. Candidates are also introduced to the concept of potentially hazardous foods, and how they should be stored/prepared to ensure their safety.
Module 8 - Packaging and Labelling
Learners are then presented with an overview of the legislation that makes clear and informative product labelling a legal requirement. The kind of information that needs to be presented clearly on food product packaging is detailed and discussed, along with how to ensure the customer is provided with an accurate nutritional declaration.
Module 9 - Transporting Food Safely
The course concludes with a look at the safe transportation of food products, with tips and guidelines for preventing spoilage and avoiding cross-contamination while in transit. Considerations relevant to different forms of transportation are also discussed, along with the importance of careful temperature control throughout the journey.