What you will learn
This online Level 3 Food Hygiene and Safety training offers in-depth knowledge for managers on the necessary controls to maintain the highest standards of food hygiene and safety.
By the end of the course you will be able to:
- Understand concepts and terminology related to food safety.
- Implement a Hazard Analysis and Critical Control Points (HACCP) system.
- Prevent physical and chemical contamination.
- Understand food allergy management and comply with allergen labelling laws.
- Identify the risks associated with microbial contamination and recognise common foodborne pathogens.
- Implement controls to prevent contamination.
- Manage food safety throughout the various food processing stages.
- Learn about safe temperature controls.
- Understand how the design and operation of food premises can relate to maintaining high standards of food safety.
- Implement effective waste management and cleaning protocols.
- Employ pest control measures.
- Practice robust personal hygiene.
- Train staff effectively and comply with food handling legislation.
Modules
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1. Food Safety Supervision Introduction
This introductory module provides an understanding of the fundamental concepts and terms for effective and safe food handling and preparation.
2. Food Safety Legislation
In this module, you will learn about the responsibilities of food business supervisors and how food safety legislation applies to catering premises, as well as the consequences of non-compliance. It also introduces the principles of Hazard Analysis and Critical Control Points (HACCP), provides an overview of foodborne illnesses and investigates a series of foodborne illness outbreaks.
3. Physical Contamination
This module looks at physical food contamination and outlines the ‘6 Ps’ of physical contamination: People, Packaging, Products, Pests, Premises and Plant. You will also examine how to remove physically contaminated food from the production process and take prompt corrective action if contamination occurs.
4. Chemical Contamination
This module provides an overview of managing chemical contamination in the food chain, highlighting the risks from pesticides, pollution and poor cleaning practices. You will learn about the methods for identifying harmful chemicals and understanding their health impacts. It also covers recognising the symptoms of chemical food poisoning and implementing practical steps for safe food handling and storage.
5. Allergen Contamination Management
As a supervisor in a food business, it is important to understand how to manage food allergens. In the module, you will learn what the 14 major food allergens are, how to handle food allergens in the workplace and during food deliveries, distribution and storage. It also outlines how to comply with food allergen labelling laws, create a food allergen policy and apply strategies to prevent allergen cross-contamination.
6. Microbial Contamination
This module offers you an overview of microorganisms and the sources of microbial contamination. It identifies specific pathogens, such as bacteria and explains how to prevent microbial contamination hazards and respond to contamination incidents.
7. Foodborne Illnesses
Foodborne diseases pose significant health risks. The module outlines the identification, sources and modes of transmission for these pathogens and effective control strategies to ensure food safety.
8. Food Deliveries, Storage and Preservation
An important part of food safety is ensuring food quality throughout the food production process. In this module, you will look at the importance of correct temperature control for food deliveries and storage and understand correct preservation methods. You will also learn about managing stock effectively, the significance of use-by and best-before dates and the implementation of optimal food storage practices.
9. Temperature Control Measures
In this module, you will learn how to maintain correct food temperatures for the prevention of bacterial growth. It also highlights practices such as refrigeration, freezing, reheating and cooling and teaches you how to correctly use temperature-measuring tools, such as a digital probe thermometer.
10. Premises and Equipment Design
In this module, you will learn how you can design and construct your food workspace to ensure exceptional food hygiene quality. It also covers how to select suitable workplace materials, arrange lighting, ventilation, utilities, fixtures and fittings and organise your food storage area.
11. Waste Management and Cleaning Best Practices
In this module, you will examine waste management and cleaning protocols. You will learn about establishing a cleaning schedule, using cleaning products and adopting effective waste disposal methods.
12. Pest Control Management
In a food business, the presence of pests can pose significant health risks and lead to the contamination of food products. You will learn the importance of pest control management, understand which common pests may be present, explore strategies for their detection and prevention and ensure compliance with food safety regulations.
13. Implementing a Food Safety Management System
In this module, you will learn how to implement a food safety management system. You will explore HACCP principles, prerequisite procedures and the 12-step process, as well as the importance of maintaining accurate records and using effective labelling.
14. Managing Personal Hygiene
In this module, you will review the importance of personal hygiene and how to effectively implement and monitor personal hygiene practices in your food business. Key areas include thorough handwashing, wearing protective clothing and minimising contamination risks.
15. Staff Training
In this module, you will learn about the importance for all staff to receive comprehensive training in food hygiene and safety procedures, including induction training, ongoing instruction and keeping accurate records.
Who is this course for?
This online Level 3 Food Hygiene and Safety course is for owners and managers who supervise food safety practices in retail, catering or manufacturing food business settings. It is also suitable for those individuals interested in promotion to a management role in a food business.
Job roles that may benefit from taking this training include:
- Café and restaurant managers
- Head chefs and kitchen managers
- Supervisory food handlers in workplace kitchens
- Landlord or pub owners
- Senior staff at food retailers and manufacturers
- Managers of early year providers
- Food business health and safety managers
Certification
This online Level 3 Food Hygiene and Safety training is accredited by The CPD Group and is assured by the Royal Society for the Prevention of Accidents (RoSPA).
Upon successful completion of this online course, you’ll be sent a personalised digital certificate as a PDF, enabling you to download and print it.
You can access a copy, reprint or download this certificate on our LMS (Learning Management System). This is your proof that you have been trained in food hygiene best practices and achieved compliance. The certificates include a verification number so anybody can authenticate the certificate’s legitimacy.
Our certifications include a renewal date but there is no legal requirement to renew your training and certificate within a specific timeframe. However, we do recommend that you arrange refresher training after 3 years as food hygiene and safety guidance does change. You should update your food hygiene and safety knowledge and skills regularly.
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Frequently Asked Questions
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Is Level 3 food hygiene and safety training mandatory for managers and supervisors in a food business?
In the UK, there is no specific legal requirement stating that Level 3 food hygiene and safety training is mandatory. However, managers and supervisors overseeing food hygiene in their workplace must ensure all staff fully understand food hygiene practices.
The Food Standards Agency (FSA) states that to comply with food hygiene standards, a food business must implement food safety management procedures based on the Hazard Analysis and Critical Control Point (HACCP) principles. Therefore, anyone in a supervisory role must be able to develop this type of food management system.
How long does a Level 3 food hygiene certificate last?
It is recommended that a Level 3 food hygiene and safety certificate be refreshed every three years to ensure all staff are kept up-to-date with the latest food safety practices and to help them retain the finer details.
Do I have to complete a Level 2 food hygiene and safety course before taking a Level 3 course?
Our Level 3 Food Hygiene and Safety course is ideal for those who oversee the food handling process and supervise more junior members of staff. The content of a Level 3 course builds upon the knowledge gained in a Level 2 course, offering more in-depth information on topics such as understanding and implementing food safety management systems, along with supervisory responsibilities.
You may directly opt for a Level 3 course, assuming you have the necessary background knowledge.
We offer a range of online Level 2 Food Hygiene and Safety courses.
Is Level 3 food hygiene training hard?
While the content of a Level 3 food hygiene course goes into much greater depth than Level 1 or Level 2 courses, it isn’t particularly difficult to understand.
A Level 3 course will take more time to complete than Level 1 or Level 2 courses. However, it is designed to be accessible to anyone who needs to understand food safety best practices for their supervisory role in a food business.
