Udemy
    •  
    •  
    •  
    •  
    •  
    •  
    •  
    •  
Subscribe
Turn what you know into an opportunity and reach millions around the world.
Learn More
Your cart is empty.
Keep shopping
Food Hygiene, HACCP & Food Safety Level 3
Highest Rated
Hot & New
Rating: 4.7 out of 5(22 ratings)
35 students

Food Hygiene, HACCP & Food Safety Level 3

Master Food Hygiene, HACCP, and Food Safety principles for safe operations
Highest Rated
Hot & New
Created byMD Choudhury
Last updated 6/2026
English
English [Auto],

What you'll learn

  • Understand the principles and importance of food hygiene and safety.
  • Identify and apply key food safety legislation and industry standards.
  • Implement HACCP principles effectively within a food operation.
  • Recognize contamination sources and manage hazard control methods.
  • Apply personal hygiene practices and safe food handling procedures.
  • Maintain premises and equipment to high hygiene standards, including pest control.
  • Develop and maintain food safety documentation and records.
  • Develop and maintain food safety documentation and records.

Course content

7 sections • 7 lectures • 1h 56m total length

  • Introduction to Food Hygiene and Food Safety15:06

    Apply core food hygiene and safety principles to protect consumers, prevent contamination, and manage hazards—clarifying roles from food handlers to managers and fostering a strong safety culture.

Requirements

  • No prior knowledge needed as this course is for the beginners and intermediates.

Description

This course contains the use of artificial intelligence.

Food safety is a cornerstone of public health and the hospitality industry. This Food Hygiene, HACCP & Food Safety Level 3 course equips learners with essential knowledge to prevent foodborne illnesses and comply with strict food safety regulations.

From understanding the basic principles of food hygiene to implementing Hazard Analysis and Critical Control Points (HACCP) systems, this course ensures learners grasp every aspect of safe food handling. You will explore contamination risks, hazard control methods, and best practices for personal hygiene and equipment sanitation.

Detailed modules on premises management, pest control, and documentation practices provide insight into maintaining a compliant and safe food environment. By the end of this course, learners will confidently apply food safety laws and standards, design effective hazard control strategies, and implement comprehensive hygiene practices in any food-related workplace.

Ideal for food handlers, managers, and supervisors, this course also supports career growth by enhancing employability across restaurants, catering services, and food production sectors in the US. Gain the skills to safeguard public health while boosting operational efficiency and compliance with regulatory standards.

Why Enroll in This Course:

  • Reduce risks of foodborne illness affecting 48M Americans annually.

  • Meet FDA and USDA compliance; 75% of food businesses face yearly inspections.

  • Proper training can cut contamination incidents by up to 60%, saving money and reputation.

Who Is This Course For:

  • Chefs, kitchen staff, and food handlers in restaurants or catering.

  • Food production supervisors in manufacturing and processing facilities.

  • Restaurant and catering managers seeking compliance knowledge.

  • Health and safety officers overseeing food operations.

  • Entrepreneurs managing food businesses or startups.

  • Anyone aiming to improve Food Safety, HACCP, and hygiene skills for career growth.

Who this course is for:

  • Aspiring food handlers, chefs, and kitchen staff.
  • Restaurant and catering managers seeking compliance knowledge.
  • Food production and processing supervisors.
  • Health and safety officers in the food industry.
  • Entrepreneurs running food-related businesses.

Report abuse