Key Points:
- Instant access to your course upon purchase, no need to wait
- Downloadable certificate after successful completion of final multiple-choice test
- Free re-sits of the test if you do not pass first time
- Course designed by industry experts
- A fast, efficient, effective way to learn
- CPD Certified
What's involved?
The first unit looks at key terminology within food safety, food safety hazards, the importance of food safety and the role of a supervisor.
The Food Hygiene Rating Scheme (FHRS), What is inspected, the Food Hygiene Information Scheme (FHIS) in Scotland, how the ratings work, food safety law, UK legislation, HACCP, how food safety law is enforced, prosecution and due diligence.
In this unit we look at microbiological hazards, pathogens, spores, toxins, food poisoning, vulnerable groups, Salmonella, Campylobacter, Escherichia Coli (E. coli) 0157, food spoilage, raw foods, high and low risk foods, viral contamination, Norovirus, Hepatitis E Virus, bacterial multiplication and temperature control.
In this unit we look at physical, chemical and allergenic hazards and their associated control measures. We also take a look at allergic reactions, the 14 allergens, anaphylaxis, allergen labelling laws and Natasha’s law.
In this unit we look at managing food storage, suppliers and deliveries, delivery temperatures, food labelling, use by dates, best before dates, dry food storage, fruit and vegetable storage, safe food storage principles, refrigerator temperatures, frozen food storage and stock rotation.
In this unit we look at thawing frozen food, cooking food, reheating food, checking food temperatures, cooling food, hot holding, cold holding, displaying chilled foods, food preparation and serving food.
In this unit we look at hand hygiene, hand washing, use of plasters, using gloves, personnel hygiene, bad habits, protective clothing, reporting illness and food handler responsibilities.
In this unit we look at food premises and the law, design and layout, lighting and ventilation, fixtures and fittings, staff facilities, machinery, food handling equipment, principles of design, food handling equipment, waste management and food handler responsibilities.
In this unit we look at cleaning and disinfection, cleaning schedules, the 6 stages of cleaning, cleaning food storage areas, dishwashers and removing waste.
In this unit we look at common pests, signs of pest infestation, how pests can be prevented and pest control measures.
In this unit we look at why training is important, levels of training, induction training and supervisors’ role in training.
In this unit we look at what HACCP is, prerequisites, 12 steps of implementing a HACCP, assembling, and training the team, describing products and ingredients, and identifying the products’ uses and consumers. We also look at creating a flow diagram, confirming the flowchart is correct, hazard analysis, determining critical control points, establishing critical limits, monitoring CCPs, establishing corrective actions, establishing verification procedures and keeping records.
Why should I study food safety?
The Food Safety and Hygiene Level 3 course is essential training for managers, supervisors, and business owners who are responsible for food safety. This Level 3 food hygiene course provides the knowledge and confidence needed to manage day-to-day food safety responsibilities and maintain high standards across your organisation.
This training is suitable for anyone working in industries where food is handled, prepared, served or sold, including catering, hospitality, retail, food manufacturing and education. Whether you run a restaurant, café, takeaway, school kitchen or supermarket, this course helps you meet UK food hygiene regulations and protect both customers and staff.
Why Choose Our Food Safety and Hygiene Level 3 Training?
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100% online food hygiene training. Learn at your own pace, anytime, anywhere.
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Covers food safety law, HACCP principles and supervisory responsibilities.
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Interactive tasks, engaging videos and easy-to-follow written content.
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Approximate completion time: 6 hours.
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End-of-course multiple-choice test to check understanding.
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Instant digital certificate available to download upon successful completion.
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Designed to meet UK food safety regulations and industry standards.
Screenshots (Click images to view)
How does it work?
Instant access to your course
During the purchase process you will create your own account. Once you have bought your courses you will have instant access to their content from your unique user portal. You will also be sent a copy of the invoice via email for your records (this can also be found in your user portal).
How to complete your course
Each course is broken down into manageable units which contain videos, diagrams, written content, and a range of interactive activities such as quizzes to reinforce your learning.
Assessment
Once you have completed all the content of a course, you will have the option to take the final test, which will check your knowledge from all the units. To complete the course, and gain your certificate, you must achieve at least 80% in the final multiple-choice quiz.
Getting your certificate
Once you have successfully completed your course and passed the final test you will have instant access to a downloadable PDF certificate. This will also be accessible from your user portal section any time you log in. Your certificate will have a unique ID which can be checked with us if needed.
FAQs
How long does the course take to complete?
This course takes 6 hours to complete, and you can do this without any restrictions. This means you can complete the course at your own pace. And don’t worry, you can pause and come back to where you left off whenever you like. This means you can fit the course around your other commitments easily.
Will I get a certificate when I finish?
Yes, as soon as you finish this course you can immediately download a PDF version of your personalised certificate. This certificate has a unique ID, so that it can be verified with us if needed.
How long does the certificate last?
We generally recommend taking each course at least once every 2 years. Although, some employers and industries may require you to complete training more frequently, as such please check with your employer if you are unsure.
What are the benefits of completing this course online?
Completing the course online allows you to study in your own time and at your own pace. You can complete the units at a time to suit you and revisit the content as much as you need. This will give you a more engaging learning experience and allow you to interact and learn the content easier.
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