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The course will help practitioners gain an understanding of how to keep kitchen areas clean and safe during the preparation of food. The course covers the safety of the kitchen and explores preventative measures that can be put in place to avoid any contamination. It will study food safety and the legal responsibilities within in food safety hygiene. The course also has a focus on controlling hazards and the role within food safety management. 

  1. Understand how food business operators can ensure compliance with food safety  Legislation 
    • Summarise the importance of food safety management procedures  
    • Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance 
    • Outline how the legislation is enforced 
    • Outline the requirements of food safety audits 
  1. Understand the application and monitoring of good hygiene practice
    • Justify the importance of high standards of personal hygiene 
    • Explain procedures for cleaning and disinfection including the need for workplace and equipment schedules 
    • Explain procedures to control contamination and cross-contamination 
    • Describe the importance of and methods for waste disposal 
    • Describe the importance of and methods for pest control 
  1. Understand how to implement food safety management procedures 
    • Describe the consequences for food safety from microbial, chemical, physical and allergenic hazards 
    • Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions 
    • Explain the requirement for temperature control 
    • Explain the importance of traceability 
    • Explain the importance of continually reviewing and, as appropriate, improving the organisation’s procedures 
  1. Understand the role of supervision in food safety management procedures 
    • Explain the requirements for induction and ongoing training of staff 
    • Explain the importance of monitoring and reporting in food safety management 

There is no previous experience required for this course, but learners must be over the age of 14. 

You must have a good understanding of basic English and basic IT skills to navigate the online module. 

The course will be assessed by a short multichoice questionnaire at the end of the online module in order to assess your knowledge and understan

This course will qualify you for a Level 3 Food Hygiene valid for 2 years

Other courses commonly completed with this course include:

  • Paediatric first aid at work
  • Safeguarding level 2
  • Emergency first aid at work (adults) 
  • Early Years Foundation Stage Framework

This course can be a qualification towards careers in:

  • Nursery nurse
  • Child practitioner 
  • Childminder
  • Teacher
  • Youth work 
  • Sports coach 

‘A good course for helping me manage my kitchen’ liawken


‘I enjoyed this online’ Zenia


‘I great level 3 course to have on my record’ Wendy