Course Overview

Effective food safety management is essential for any business involved in preparing, handling, or serving food. The Food Safety and Hygiene Level 3 course equips supervisors, managers, and senior food handlers with advanced knowledge to maintain the highest standards of hygiene and compliance within food operations.

This comprehensive training covers HACCP principles, contamination prevention, hazard control, food poisoning risks, and temperature management. It also focuses on leadership, legal compliance, and staff training responsibilities to ensure consistent safety practices across all areas of food production and service.

By completion, learners will have the confidence and competence to manage food safety systems, supervise teams, and uphold strict hygiene controls in line with UK regulations and industry best practices.

Learning Outcomes

• Understand advanced principles of food safety and hygiene.
• Implement and monitor Food Safety Management Systems (FSMS) and HACCP.
• Recognise food poisoning causes, symptoms, and prevention strategies.
• Detect and control contamination and food hazards effectively.
• Maintain proper temperature control, storage, and waste management.
• Design safe, compliant food preparation areas and workflows.
• Train and supervise staff to ensure consistent food safety standards.
• Comply with all relevant UK food safety laws and regulations.

Why Choose Us?

Here’s Why This Course is the Best Choice for You:

• Lifetime Access: Revisit course materials anytime, forever.
• Expert Support: Get help from our dedicated tutor team, available Monday to Friday.
• Learn at Your Pace: Study from home, on your schedule, with no pressure.
• Cutting-Edge Content: Access video modules taught by industry-leading instructors.
• 24/7 Assistance: Reach out via email or live chat whenever you need help.
• Multi-Device Access: Learn on your computer, tablet, or smartphone—anywhere, anytime.
• Career-Boosting Certification: Earn a certificate to showcase your skills and enhance your resume.

Assessment

Test Your Knowledge and Earn Your Certification

The course includes interactive quizzes to help you track your progress and reinforce your learning. These quizzes are designed to:

• Identify areas where you need more practice.
• Build confidence in your understanding of the material.
• Prepare you for real-world challenges.

Upon successfully completing the final quiz, you’ll receive a certificate of achievement—a valuable addition to your resume and LinkedIn profile.

Description

Module 01: Introduction to Food Safety
Gain an overview of food safety principles, understanding their role in protecting public health and ensuring legal compliance across the food industry.

Module 02: Roles and Responsibilities of a Food Supervisor and Policies
Learn the key duties of supervisors in managing hygiene policies, enforcing standards, and promoting a safety-driven workplace culture.

Module 03: Laws and Legislation
Explore UK and EU food safety legislation, including the Food Safety Act 1990, Regulation (EC) 852/2004, and the role of enforcement bodies.

Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP
Understand how FSMS and HACCP principles prevent hazards and maintain consistent quality in food handling processes.

Module 05: Implementation and Tools of FSMS
Learn how to apply monitoring tools, verification methods, and documentation systems to ensure FSMS compliance and traceability.

Module 06: Food Poisoning Causes
Identify the main causes of food poisoning, including bacterial, viral, and chemical sources, and learn preventive measures.

Module 07: Detecting and Preventing Contamination
Understand how cross-contamination occurs and apply effective control strategies to minimise risks in storage and preparation.

Module 08: Hazard Control
Study different hazard types—biological, chemical, and physical—and learn how to manage them through preventive systems.

Module 09: Food Poisoning in Detail and Illnesses
Examine foodborne illnesses in depth, exploring pathogens such as Salmonella, E. coli, and Listeria, and their prevention.

Module 10: Food Toxins and their Prevention
Learn about natural and chemical food toxins, including how to identify, store, and handle foods to prevent toxic contamination.

Module 11: Food Handling Risks and Practices
Understand the risks involved in food handling and develop safe practices to reduce contamination and maintain product quality.

Module 12: Temperature Control
Learn the critical role of temperature in food safety, including the correct ranges for cooking, cooling, and storage.

Module 13: Recording Temperatures
Study best practices for monitoring and recording temperatures to maintain compliance with HACCP and FSMS protocols.

Module 14: Spoilt Food and its Prevention
Recognise the signs of spoilage, understand its causes, and apply effective prevention methods to ensure food quality.

Module 15: Design Aspects of Food Premises
Explore how premises design, layout, and equipment placement contribute to maintaining hygiene and workflow efficiency.

Module 16: Waste Disposal, Cleaning and Disinfection
Master cleaning schedules, waste management, and disinfection techniques to maintain sanitary work environments.

Module 17: Pest Management
Understand pest control strategies, monitoring systems, and preventive practices to safeguard food premises.

Module 18: Training and Supervising Staff Effectively
Develop supervisory and training skills to promote compliance and maintain a food safety culture across your organisation.

Career Path

Food Hygiene Supervisor: £25,000 – £35,000
Food Safety Officer: £30,000 – £50,000
Catering Manager: £28,000 – £45,000
Quality Assurance Manager: £35,000 – £55,000