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Food Safety and Hygiene Level 3

A Comprehensive Training Manual for Hospitality Professionals, Food Handlers, and Chefs

Take control of food safety in your kitchen with this essential Level 3 training guide by Chef Arfatul Islam, an experienced culinary educator and food safety expert. Whether you're a professional chef, catering supervisor, hospitality manager, or a student preparing for Level 3 certification, this book gives you everything needed to confidently meet food hygiene standards.

Why This Book Stands Out:

• Fully aligned with UK and international food safety regulations, ideal for Level 3 certification.
• Clear, practical coverage of HACCP, microbiology, cross-contamination, and personal hygiene.
• Clear, step-by-step instructions to maintain legal compliance and satisfy Environmental Health Officer (EHO) requirements.
• Packed with real-world examples, case studies, and checklists.
• Perfect for classroom learning and on-the-job training in restaurants, hotels, catering services, and institutes.

Who Should Read This:

• Chefs, kitchen staff, and food handlers
• Hospitality supervisors and managers
• Students preparing for Level 3 Food Hygiene exams
• Restaurant owners and catering professionals focused on safety

What You'll Learn:

• Food hygiene basics and microbiology
• HACCP principles made simple
• Safe food storage, prep, and temperature control
• Cleaning, sanitation, and waste management
• Legal responsibilities and compliance
• Training staff and fostering a food safety culture

About the Author:

Chef Arfatul Islam is an award-winning culinary professional, educator, and researcher with global experience. He has trained more than 25,000 chefs worldwide and collaborated with Michelin-starred and AA Rosette chefs. His research focuses on sustainable food systems and innovation in international cuisine, and he is currently pursuing a PhD at the University of Oxford. Chef Arfatul is a proud member of the Craft Guild of Chefs and has experience working in the UK, the Middle East, and Asia.