Level 3 Award in Food Safety Offer

Our Level 3 Food Hygiene course is CPD accredited and RoSPA Assured, meaning it meets the highest standards in food safety training.

Upon completing the course, learners will be able to download their certificate immediately. This certificate can be used as proof of compliance during inspections by Environmental Health Officers.

The course can be completed online at your own pace, allowing businesses to reduce training costs while maintaining compliance. Learners can access the training 24/7 from any device, making it suitable for busy professionals.

The course delivers a consistent message to all employees, ensuring that everyone receives the same high-quality training. This consistency helps reduce the risk of food safety incidents in your business.

This section covers the responsibilities of business owners, managers, and supervisors in ensuring food safety. It highlights the need for clear communication, training, and supervision of food handlers to minimise the risk of contamination. You’ll learn how to implement and monitor food safety practices in line with UK legislation, making sure your business complies with relevant food safety laws.

As a manager, you must guarantee that your staff are adequately trained, and this course equips you with the knowledge to provide effective food safety training.

Understanding the different types of food safety hazards is crucial to preventing food contamination. This module teaches you how to identify hazards such as physical, chemical, microbial, and allergenic contamination.

Learn about effective control measures, including maintaining proper cleaning schedules, ensuring correct food storage practices, and adhering to temperature control requirements. You’ll be able to conduct thorough risk assessments and see to it that your food environment is compliant with legal standards.

The development and maintenance of a HACCP system is mandatory for most food businesses. This section covers the seven key principles of HACCP, including hazards analysis, identifying critical control points, and establishing monitoring procedures.

The learner will learn how to maintain detailed records and implement corrective actions when needed. At the end of this section, you’ll know how to put in place a robust food safety management system that complies with Regulation (EC) 852/2004 and meets the specific needs of your business.

Food contamination poses a significant risk to consumers, and it’s the responsibility of food businesses to prevent it. This section addresses the various forms of contamination, including physical, chemical, microbial, and allergenic, and explains how to mitigate these risks.

As a learner, you will learn about allergen labelling laws in the UK and the best practices for managing allergenic foods. Ensuring that your team understands and follows these guidelines can help you avoid legal issues and protect your customers from harm.

Foodborne illnesses, such as those caused by E. coli and Salmonella, can have severe consequences for both customers and businesses. In this section, you’ll learn how to maintain high standards of personal hygiene, control cooking and storage temperatures, and reheat food safely.

The course teaches you about the legal obligations surrounding the prevention of foodborne illnesses, ensuring that your establishment adheres to regulations on temperature control and cleanliness to avoid legal penalties and health risks.

Pest control is a critical aspect of food safety management. This module covers how to prevent and control pests in food premises, with an emphasis on maintaining clean environments, sealing entry points, and monitoring for signs of infestation.

You will gain a better understanding of the legal requirements for pest control documentation and reporting and how to implement pest control plans that comply with UK laws. Proper pest control not only protects food from contamination but also helps maintain your business’s reputation.

Failing to comply with food safety regulations can result in severe legal penalties, including fines, business closures, and reputational damage. This section explains the legal consequences of poor food hygiene practices and how to mitigate risks through continuous training and monitoring.

You’ll also learn about customer rights in cases of foodborne illness and how to handle legal claims related to food safety. Understanding the legal framework surrounding food safety will help you ensure that your business remains compliant and protected from legal action.

This course is ideal for business owners, managers, and supervisors in food catering, retail, and processing establishments.

This course is particularly suited for those responsible for managing food handlers and overseeing food safety practices, including restaurant managers, head chefs, catering managers, and senior supervisors in food-related industries.

UK food businesses must comply with several regulations, including the Food Safety Act 1990, the Food Hygiene Regulations 2005, and Regulation (EC) 852/2004, which mandates that businesses implement a HACCP system.

Managers and supervisors are legally required to make sure food safety standards are upheld, and completing the Level 3 course helps meet these legal obligations.

The course covers a range of important food safety topics, including identifying and controlling food safety hazards, implementing and maintaining HACCP systems, preventing food contamination, managing allergens, controlling pests, and understanding the legal implications of poor food safety practices.

The Level 3 Food Hygiene course typically takes 1-2 hours to complete, depending on the learner’s pace. The assessment consists of a multiple-choice knowledge review, and upon passing, learners can immediately download their CPD-accredited and RoSPA Assured certificate.

Once you purchase the course, you will receive login details for our Learning Management System (LMS). The course is available online 24/7, allowing learners to access the material and complete it at their own pace. Progress is saved, so learners can return and pick up where they left off.