Course Features
Price
Study Method
Online | Self-paced
Course Format
Reading Material - PDF, article
Duration
6 hours, 55 minutes
Qualification
No formal qualification
Certificate
At completion
Additional info
Coming soon
- Share
Overview
The Food Safety and Quality Assurance Level 3 Advanced Diploma is a comprehensive course designed for professionals working in the food industry who are committed to upholding safety, quality, and compliance standards. This course covers a wide range of critical topics including regulatory frameworks, hygiene practices, allergen control, and traceability systems that protect public health and brand reputation.
In Lecture 1, students are introduced to the importance of food safety and the legislative landscape in the UK, including the roles of regulatory bodies such as the Food Standards Agency (FSA) and local authorities. Learners develop a foundational understanding of how regulations shape industry practices.
Lecture 2 explores the internationally recognised Hazard Analysis and Critical Control Points (HACCP) system. Participants learn to identify hazards, form HACCP teams, and develop practical plans tailored to food operations, ensuring proactive risk prevention.
Lecture 3 delves into Food Safety Management Systems like ISO 22000, outlining implementation strategies and the auditing process necessary for obtaining certification. Learners gain insight into system integration and continual improvement.
In Lecture 4, food hygiene is brought to the forefront, emphasizing safe handling practices, cross-contamination prevention, and the importance of maintaining correct storage and temperature conditions.
Lecture 5 focuses on Allergen Control, a vital component of food safety, particularly given the increasing prevalence of food allergies. Learners understand labeling requirements, risk management, and procedural controls to prevent allergen contamination.
Lecture 6 covers the auditing and inspection process, including how to conduct internal audits, prepare for regulatory inspections, and take corrective actions when needed. Students learn the importance of documentation and follow-up for continual improvement.
Lecture 7 distinguishes Quality Assurance (QA) from Quality Control (QC), providing tools and techniques for measuring and maintaining product consistency. It highlights the importance of robust QA programs in enhancing consumer confidence.
Lecture 8 examines Food Traceability and Recall Procedures, enabling learners to establish systems that track products throughout the supply chain. They also learn how to manage recalls efficiently and transparently in crisis scenarios.
In Lecture 9, learners explore emerging threats such as new foodborne pathogens and contaminants, along with innovative strategies to mitigate risks in a fast-evolving food landscape.
Lecture 10 features real-world case studies of food safety incidents, encouraging critical thinking and discussion. Learners evaluate failures and best practices to understand what effective food safety management looks like in action.
Lecture 11 tackles the legal side of food safety, focusing on documentation, compliance reporting, and understanding the serious consequences of non-compliance with UK laws.
Finally, Lecture 12 provides a comprehensive assessment, allowing students to test their knowledge and earn certification upon successful completion—ideal for career advancement and regulatory assurance.
Who is this course for?
The Food Safety and Quality Assurance Level 3 Advanced Diploma is a comprehensive course designed for professionals working in the food industry who are committed to upholding safety, quality, and compliance standards. This course covers a wide range of critical topics including regulatory frameworks, hygiene practices, allergen control, and traceability systems that protect public health and brand reputation.
In Lecture 1, students are introduced to the importance of food safety and the legislative landscape in the UK, including the roles of regulatory bodies such as the Food Standards Agency (FSA) and local authorities. Learners develop a foundational understanding of how regulations shape industry practices.
Lecture 2 explores the internationally recognised Hazard Analysis and Critical Control Points (HACCP) system. Participants learn to identify hazards, form HACCP teams, and develop practical plans tailored to food operations, ensuring proactive risk prevention.
Lecture 3 delves into Food Safety Management Systems like ISO 22000, outlining implementation strategies and the auditing process necessary for obtaining certification. Learners gain insight into system integration and continual improvement.
In Lecture 4, food hygiene is brought to the forefront, emphasizing safe handling practices, cross-contamination prevention, and the importance of maintaining correct storage and temperature conditions.
Lecture 5 focuses on Allergen Control, a vital component of food safety, particularly given the increasing prevalence of food allergies. Learners understand labeling requirements, risk management, and procedural controls to prevent allergen contamination.
Lecture 6 covers the auditing and inspection process, including how to conduct internal audits, prepare for regulatory inspections, and take corrective actions when needed. Students learn the importance of documentation and follow-up for continual improvement.
Lecture 7 distinguishes Quality Assurance (QA) from Quality Control (QC), providing tools and techniques for measuring and maintaining product consistency. It highlights the importance of robust QA programs in enhancing consumer confidence.
Lecture 8 examines Food Traceability and Recall Procedures, enabling learners to establish systems that track products throughout the supply chain. They also learn how to manage recalls efficiently and transparently in crisis scenarios.
In Lecture 9, learners explore emerging threats such as new foodborne pathogens and contaminants, along with innovative strategies to mitigate risks in a fast-evolving food landscape.
Lecture 10 features real-world case studies of food safety incidents, encouraging critical thinking and discussion. Learners evaluate failures and best practices to understand what effective food safety management looks like in action.
Lecture 11 tackles the legal side of food safety, focusing on documentation, compliance reporting, and understanding the serious consequences of non-compliance with UK laws.
Finally, Lecture 12 provides a comprehensive assessment, allowing students to test their knowledge and earn certification upon successful completion—ideal for career advancement and regulatory assurance.
Requirements
The Food Safety and Quality Assurance Level 3 Advanced Diploma is a comprehensive course designed for professionals working in the food industry who are committed to upholding safety, quality, and compliance standards. This course covers a wide range of critical topics including regulatory frameworks, hygiene practices, allergen control, and traceability systems that protect public health and brand reputation.
In Lecture 1, students are introduced to the importance of food safety and the legislative landscape in the UK, including the roles of regulatory bodies such as the Food Standards Agency (FSA) and local authorities. Learners develop a foundational understanding of how regulations shape industry practices.
Lecture 2 explores the internationally recognised Hazard Analysis and Critical Control Points (HACCP) system. Participants learn to identify hazards, form HACCP teams, and develop practical plans tailored to food operations, ensuring proactive risk prevention.
Lecture 3 delves into Food Safety Management Systems like ISO 22000, outlining implementation strategies and the auditing process necessary for obtaining certification. Learners gain insight into system integration and continual improvement.
In Lecture 4, food hygiene is brought to the forefront, emphasizing safe handling practices, cross-contamination prevention, and the importance of maintaining correct storage and temperature conditions.
Lecture 5 focuses on Allergen Control, a vital component of food safety, particularly given the increasing prevalence of food allergies. Learners understand labeling requirements, risk management, and procedural controls to prevent allergen contamination.
Lecture 6 covers the auditing and inspection process, including how to conduct internal audits, prepare for regulatory inspections, and take corrective actions when needed. Students learn the importance of documentation and follow-up for continual improvement.
Lecture 7 distinguishes Quality Assurance (QA) from Quality Control (QC), providing tools and techniques for measuring and maintaining product consistency. It highlights the importance of robust QA programs in enhancing consumer confidence.
Lecture 8 examines Food Traceability and Recall Procedures, enabling learners to establish systems that track products throughout the supply chain. They also learn how to manage recalls efficiently and transparently in crisis scenarios.
In Lecture 9, learners explore emerging threats such as new foodborne pathogens and contaminants, along with innovative strategies to mitigate risks in a fast-evolving food landscape.
Lecture 10 features real-world case studies of food safety incidents, encouraging critical thinking and discussion. Learners evaluate failures and best practices to understand what effective food safety management looks like in action.
Lecture 11 tackles the legal side of food safety, focusing on documentation, compliance reporting, and understanding the serious consequences of non-compliance with UK laws.
Finally, Lecture 12 provides a comprehensive assessment, allowing students to test their knowledge and earn certification upon successful completion—ideal for career advancement and regulatory assurance.
Career path
The Food Safety and Quality Assurance Level 3 Advanced Diploma is a comprehensive course designed for professionals working in the food industry who are committed to upholding safety, quality, and compliance standards. This course covers a wide range of critical topics including regulatory frameworks, hygiene practices, allergen control, and traceability systems that protect public health and brand reputation.
In Lecture 1, students are introduced to the importance of food safety and the legislative landscape in the UK, including the roles of regulatory bodies such as the Food Standards Agency (FSA) and local authorities. Learners develop a foundational understanding of how regulations shape industry practices.
Lecture 2 explores the internationally recognised Hazard Analysis and Critical Control Points (HACCP) system. Participants learn to identify hazards, form HACCP teams, and develop practical plans tailored to food operations, ensuring proactive risk prevention.
Lecture 3 delves into Food Safety Management Systems like ISO 22000, outlining implementation strategies and the auditing process necessary for obtaining certification. Learners gain insight into system integration and continual improvement.
In Lecture 4, food hygiene is brought to the forefront, emphasizing safe handling practices, cross-contamination prevention, and the importance of maintaining correct storage and temperature conditions.
Lecture 5 focuses on Allergen Control, a vital component of food safety, particularly given the increasing prevalence of food allergies. Learners understand labeling requirements, risk management, and procedural controls to prevent allergen contamination.
Lecture 6 covers the auditing and inspection process, including how to conduct internal audits, prepare for regulatory inspections, and take corrective actions when needed. Students learn the importance of documentation and follow-up for continual improvement.
Lecture 7 distinguishes Quality Assurance (QA) from Quality Control (QC), providing tools and techniques for measuring and maintaining product consistency. It highlights the importance of robust QA programs in enhancing consumer confidence.
Lecture 8 examines Food Traceability and Recall Procedures, enabling learners to establish systems that track products throughout the supply chain. They also learn how to manage recalls efficiently and transparently in crisis scenarios.
In Lecture 9, learners explore emerging threats such as new foodborne pathogens and contaminants, along with innovative strategies to mitigate risks in a fast-evolving food landscape.
Lecture 10 features real-world case studies of food safety incidents, encouraging critical thinking and discussion. Learners evaluate failures and best practices to understand what effective food safety management looks like in action.
Lecture 11 tackles the legal side of food safety, focusing on documentation, compliance reporting, and understanding the serious consequences of non-compliance with UK laws.
Finally, Lecture 12 provides a comprehensive assessment, allowing students to test their knowledge and earn certification upon successful completion—ideal for career advancement and regulatory assurance.
-
- Understanding the importance of food safety and quality assurance 00:10:00
- Overview of food safety legislation in the UK 00:10:00
- Key Regulatory Bodies and Their Roles 00:10:00
-
- Principles of HACCP and its application in the food industry 00:10:00
- HACCP team formation and responsibilities 00:10:00
- Developing and implementing HACCP plans 00:10:00
- Introduction to ISO 22000 and other relevant standards 00:10:00
- Implementing food safety management systems 00:10:00
- Auditing and certification processes 00:10:00
- Identification and labeling of allergens 00:10:00
- Managing allergen risks in food production 00:10:00
- Allergen control procedures 00:10:00
- Defining quality in the food industry 00:10:00
- Quality control processes and techniques 00:10:00
- Quality assurance programs and their importance 00:10:00
- Current and emerging food safety challenges 00:10:00
- Foodborne pathogens and contaminants 00:10:00
- Strategies for addressing new food safety threats 00:10:00
- Regulatory compliance documentation and record-keeping 00:10:00
- Reporting food safety incidents to authorities 00:10:00
- Legal consequences of non-compliance 00:10:00
- Exam of Food Safety and Quality Assurance 00:50:00

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Is this certificate recognized?
Yes, our premium certificate and transcript are widely recognized and accepted by embassies worldwide, particularly by the UK embassy. This adds credibility to your qualification and enhances its value for professional and academic purposes.
I am a beginner. Is this course suitable for me?
Yes, this course is designed for learners of all levels, including beginners. The content is structured to provide step-by-step guidance, ensuring that even those with no prior experience can follow along and gain valuable knowledge.
I am a professional. Is this course suitable for me?
Yes, professionals will also benefit from this course. It covers advanced concepts, practical applications, and industry insights that can help enhance existing skills and knowledge. Whether you are looking to refine your expertise or expand your qualifications, this course provides valuable learning.
Does this course have an expiry date?
No, you have lifetime access to the course. Once enrolled, you can revisit the materials at any time as long as the course remains available. Additionally, we regularly update our content to ensure it stays relevant and up to date.
How do I claim my free certificate?
I trust you’re in good health. Your free certificate can be located in the Achievement section. The option to purchase a CPD certificate is available but entirely optional, and you may choose to skip it. Please be aware that it’s crucial to click the “Complete” button to ensure the certificate is generated, as this process is entirely automated.
Does this course have assessments and assignments?
Yes, the course includes both assessments and assignments. Your final marks will be determined by a combination of 20% from assignments and 80% from assessments. These evaluations are designed to test your understanding and ensure you have grasped the key concepts effectively.
Is this course accredited?
We are a recognized course provider with CPD, UKRLP, and AOHT membership. The logos of these accreditation bodies will be featured on your premium certificate and transcript, ensuring credibility and professional recognition.
Will I receive a certificate upon completion?
Yes, you will receive a free digital certificate automatically once you complete the course. If you would like a premium CPD-accredited certificate, either in digital or physical format, you can upgrade for a small fee.
Course Features
Price
Study Method
Online | Self-paced
Course Format
Reading Material - PDF, article
Duration
6 hours, 55 minutes
Qualification
No formal qualification
Certificate
At completion
Additional info
Coming soon
- Share
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