Food Hygiene Safety
This Level 3 Food Hygiene course has been written for anyone involved in any industry associated with food preparation. It endeavours to outline the fundamental knowledge needed to excel within the hospitality industry.
Level 3 / Quality Licence Scheme / PI153
£263.00
£21.08 /month
over 12 months and £10.00 deposit
£263.00
£21.08 /month
over 12 months and £10.00 deposit
Course summary
Expert Tutoring
12 months tutor support
24hr Access to
Course, assignments & tutor
Endorsed by the
Quality Licence Scheme
NUS Card Eligibility
Enjoy student discounts
Course introduction
From preparing food right through to delivering food, it must be done correctly. With proper care and consideration, primarily because of the risk of food poisoning, which is usually due to poor food hygiene. This course aims to make people aware of the potential risks, by law, everyone who handles food must receive training and or supervision in food hygiene specifically appropriate to the job they do.
Required knowledge
It is not necessary to have any prior learning knowledge before studying for this course.
Assessment
The Certificate of Achievement from Quality Licence Scheme is gained by successfully completing a series of assignments. Your personal tutor will review, mark and provide you with feedback on your work.
Certification
At the end of this course successful learners will receive a Certificate of Achievement from Quality Licence Scheme and a Learner Unit Summary (which lists the components the learner has completed as part of the course).
The course has been endorsed under the Quality Licence Scheme. This means that NCC Home Learning has undergone an external quality check to ensure that the organisation and the courses it offers, meet defined quality criteria. The completion of this course alone does not lead to a regulated qualification* but may be used as evidence of knowledge and skills gained. The Learner Unit Summary may be used as evidence towards Recognition of Prior Learning if you wish to progress your studies in this subject. To this end the learning outcomes of the course have been benchmarked at QLS Level 2 against level descriptors published by Ofqual, to indicate the depth of study and level of demand/complexity involved in successful completion by the learner.
The Quality Licence Scheme is part of the Skills and Education Group, a charitable organisation that unites education and skills-orientated organisations that share similar values and objectives. With more than 100 years of collective experience, the Skills and Education Group’s strategic partnerships create opportunities to inform, influence and represent the wider education and skills sector.
The Skills and Education Group’s knowledge and experience of working within the awarding sector enables them to work with training providers, through the Quality Licence Scheme, to help them develop high-quality courses and/or training programmes for the non-regulated market.
*Regulated qualification refers to those qualifications that are regulated by Ofqual / CCEA / Qualification Wales
Course modules
This module will cover the leading causes of food poisoning and the health risks associated with food poisoning.
Module 3: Contamination, Cleaning, Personal Hygiene, Temperature Control and Waste.
This module illuminates the meaning of cross-contamination in the food industry. It will consider the potential causes and suggests how it can be prevented in the workplace. It will also look at other crucial factors when preparing food, such as personal hygiene, temperature control and waste.
Module 4: Food Safety Management Systems (FSMS) and Workplace Design.
This module will outline the FSMS framework, the principles of hazard analysis (HACCP), and the importance of good workplace and equipment design to ensure food is safely produced. It will also discuss the possible design features appropriate for certain premises and suitable finishes for fixtures and fittings.
Module 5: Food Delivery, Storage, Spoilage and Preservation.
This module will explore appropriate food storage and basic food preservation methods.
Module 6: Food Hygiene Training.
This module looks at the relevant and legal training requirements and the essential skills needed to deliver training.
Module 7: Ethical Food Practices.
This module will outline other wider environmental and ethical concerns linked to running a food business. It offers suggestions on how a business can become more ‘environmentally friendly'.
Learner support
You will receive the course manual, assignments and study guide plus tutor support by mail and email. Our student support team are also available for any other queries that you may have whilst completing your course. You can be assured that unlimited 12 month support is available for your home study course, so there is no need to struggle or feel isolated during your studies.
FAQs
NCC originally stood for the National Consortium of FE (Further Education) Colleges. This brought together the FE Colleges to achieve the best provision. Regular national meetings were attended by both Colleges and Government agencies who funded them. This was very helpful to them both to best deliver training to their students.
For more than 25 years NCC has supplied FE Colleges with learning materials as well as student marketing.
NCC now specialise in online training of a very high quality to students both self-funded, paid for by schools, employers and training providers.
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