Food Safety & Hygiene Level 3

This course is for supervisors, managers and team leaders in food businesses across the UK. It covers the legal duties of the food business operator, food safety management systems and HACCP, food microbiology, contamination and temperature control, premises, cleaning and pest management, and how to supervise staff and handle complaints, inspections and incidents. It is awareness and knowledge training, not an Ofqual-regulated qualification, and it does not replace your business's food safety management system, practical training or supervision.
Modules
5
Duration
About 75 minutes
Pass mark
80%
Assessment
10 questions from a bank of 18

Learning outcomes

  • ✓Explain the legal responsibilities of food business operators and supervisors, and how food law is enforced in the UK.
  • ✓Describe how a HACCP-based food safety management system is built, monitored, verified and kept up to date.
  • ✓Explain how bacteria, spores, toxins and viruses cause food-borne illness, and identify key pathogens and their usual sources.
  • ✓Apply controls for physical, chemical, microbiological and allergenic contamination, including FSA guidance on E. coli cross-contamination.
  • ✓Set up and supervise effective temperature control, cleaning, pest management and premises maintenance.
  • ✓Lead and train staff, and respond correctly to complaints, inspections and food incidents.

Course contents

  1. Module 1: Food Law, Responsibilities and Enforcement

    Video (5 scenes) · 3 lessons · 3 practice questions

  2. Module 2: Food Safety Management Systems and HACCP

    Video (5 scenes) · 3 lessons · 3 practice questions

  3. Module 3: Microbiology and Food-borne Illness

    Video (5 scenes) · 3 lessons · 3 practice questions

  4. Module 4: Controlling Contamination and Temperature

    Video (5 scenes) · 3 lessons · 3 practice questions

  5. Module 5: Premises, Pests, People and Incidents

    Video (5 scenes) · 3 lessons · 2 practice questions

  6. Final assessment & certificate