Elevate Skills: QualCert Level 3 Diploma in Food Safety & Nutrition
The QualCert Level 3 Diploma in Food Safety and Nutrition (Dip Food Safety) is designed to provide learners with essential knowledge and practical skills in food safety management and nutritional science. This program emphasizes the importance of safe food handling, hygiene practices, and balanced nutrition in promoting health and preventing foodborne illnesses. Learners will explore how food safety and nutrition work together to ensure public health, gaining the ability to apply evidence-based practices in diverse settings.
This diploma highlights the critical role of food safety in industries such as hospitality, catering, healthcare, and food production. Learners will study food hygiene regulations, contamination prevention, and nutritional guidelines that support healthy lifestyles. The program also emphasizes ethical considerations, cultural sensitivity, and effective communication strategies, ensuring learners are prepared to work responsibly and professionally. Through case studies and practical examples, participants will develop confidence in applying food safety and nutrition principles to real-world contexts.
The program is ideal for individuals who want to strengthen their expertise in food safety and nutrition while enhancing their professional credibility. Learners will benefit from a curriculum that blends scientific knowledge with practical relevance, ensuring they are equipped to meet the growing demand for skilled professionals in food-related industries. By completing this diploma, participants will gain a strong foundation in food safety and nutrition, empowering them to contribute meaningfully to health promotion initiatives and workplace standards.
Course Overview
Awarding Body
QualCert
Credits
60 Credits
Study Mood
Online
Assessment
Assignments Based
Course Study Units
- Principles of Food Safety
- Nutritional Science and Health
- Food Hygiene Management Systems
- Food Labelling and Consumer Safety
- Food Preparation, Handling, and Service
- Professional Practice in Food Safety and Nutrition
Entry Requirements
Who Can Enroll
This course is best suited for motivated individuals who want to expand their knowledge in food safety and nutrition.
- Hospitality workers seeking food safety expertise.
- Nutritionists aiming to strengthen applied food safety skills.
- Healthcare assistants interested in dietary safety practices.
- Catering professionals passionate about safe food handling.
- Learners looking to enhance career opportunities in food industries.
- Professionals eager to gain structured, practical training in food safety.
Course Learning Outcomes
Principles of Food Safety
- Understand the key principles of food safety and hygiene
- Identify common foodborne pathogens and their impact on health
- Apply risk management strategies to prevent food contamination
- Demonstrate knowledge of food safety legislation and regulatory requirements
Nutritional Science and Health
- Understand the functions and sources of macronutrients and micronutrients
- Analyse the relationship between diet, health, and disease prevention
- Apply dietary guidelines to develop balanced nutrition plans
- Recognise nutritional needs across different life stages
Food Hygiene Management Systems
- Implement HACCP-based systems in a variety of food environments
- Monitor and record food safety practices effectively
- Conduct risk assessments and take corrective actions when required
- Ensure compliance with storage, temperature control, and traceability standards
Food Labelling and Consumer Safety
- Understand food labelling regulations and compliance requirements
- Identify and manage allergens in food production and service
- Communicate nutritional information accurately to consumers
- Promote consumer safety and awareness in food handling environments
Food Preparation, Handling, and Service
- Demonstrate safe food handling, preparation, and service techniques
- Prevent cross-contamination in different food settings
- Apply correct cooking, cooling, and reheating procedures
- Integrate practical skills with hygiene and safety standards in professional environments
Professional Practice in Food Safety and Nutrition
- Develop and implement food safety policies and procedures
- Train and support staff to maintain high hygiene standards
- Evaluate and improve quality assurance systems in food environments
- Apply ethical practices and sustainability principles in food provision
