Food Hygiene and Safety Level 3

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This Level 3 Food Hygiene and Safety Course is designed to provide catering and hospitality sector professionals in senior-level roles with the skills, credentials and practical knowledge to ensure a high standard of food safety and hygiene in the workplace, in compliance with the Food Safety Act 1990.

All catering professionals must be trained in food hygiene and safety with a solid understanding of the risks and hazards involved in preparing and serving food. In this comprehensive Level 3 Food Hygiene and Safety Training Course, learners will gain an in-depth understanding of food hygiene best practice procedures, to ensure their business achieves a five-star outstanding national hygiene food rating.

You will learn how to supervise food safety to effectively train your staff, implement and monitor an effective food safety management system in the workplace that minimises the risk of food hazards, control contamination, maintain an excellent standard of personal hygiene, and much more.

Sneak Peek of The Food Hygiene and Safety Level 3 Course

Who Should Take The Level 3 Food Hygiene and Safety Course

This advanced Level 3 Food Hygiene and Safety Course is ideal for those in management roles who are responsible for supervising and training staff on food hygiene and safety standards, such as:

  • Catering Manager
  • Food Safety Manager
  • Head Chef
  • Health & Safety Advisor
  • Restaurant Manager
  • Senior food retailers
  • Catering Manager
  • Restaurant and Café owners
  • Kitchen Managers
  • Supervisory food handlers
  • Supervisors or Managers of fast-food outlets and takeaways


Once you’ve successfully completed your Level 3 Food Hygiene and Safety Course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Food Hygiene and Safety Level 3

Learning Outcomes

By the end of the Food Hygiene and Safety Level 3 Course, learners will be able to:


At the end of the Level 3 Food Hygiene and Safety course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.

Course Contents

This introductory module will draw your attention to the world of food safety. You’ll learn about the food-borne illnesses and its causes, the vulnerable risk groups, and the key terms which will help you to understand food safety and its importance.

The food safety management system, HACCP and its fundamental principles, detail discussion of the implementation of HACCP, and HACCP based food safety management system – these are the keynotes of this module 4.

As the name suggests, this particular module is dedicated to giving you an overview of the key legislation, concerning authorities to enforce the law, code of practices, fines and prosecution, and due diligence.

The highlighted part of module is a vivid discussion on the various food safety management tools. Along with this, learners will also get to know about the management responsibilities and the importance of documenting the food safety system.

This module will tell you everything that you need to know about the roles and responsibilities of a supervisor. Along with the in-depth knowledge of supervisory skills and styles, you’ll also learn about food safety cultures, standards, food safety policies, and quality assurance & control.

In module 6, we’ll give you a tour of Microbiology. In this voyage, you will come across the detail of bacteria and factors responsible for its multiplication, moulds, yeasts, viruses, protozoa, and cyclospora.

From knowing the sources of contamination to understand the processes of detecting contamination – all will be discussed in module 7. You’ll also learn about various types of contamination hazards, vehicles of contamination, and cross-contamination.

This module will shed light on the control of different contamination hazards and the role of the supervisor in the prevention of contamination. Food storage, food preparation and cooking, and food service and delivery are some of the other key topics of this eighth module.

After a brief discussion on food poisoning, this module will draw your attention to the most common causes of food poisoning, food-borne illness, and food-borne viruses. Each of the topics will be discussed in detail.

In this module; you will learn about chemical food poisoning, metallic food poisoning, scombrotoxic fish poisoning, paralytic shellfish poisoning and diarrhetic shellfish poisoning, and the generic control measures for most food poisoning organisms.

In module, we will learn what a food allergy is, exploring the 14 major types of allergens, as well as the difference between food allergies and intolerances. It also provides essential information on how to treat anaphylactic shock.

In module, we will gain a deeper understanding of the different types of food allergens and how to read food labelling information. It also discusses allergen requirements for food businesses.

In module, we will explore food allergens in the vegan diet, with tips on how to order food and takeaways safely. It also provides guidance on how to create allergen-friendly meals at home.

This module will cover the wide area of food and temperature control. Some of the key topics from this module are safe temperatures, fridge & freezer temperature, cooking temperatures, and time without temperature control.

Module 13 will introduce you with the different equipment and process of measuring food temperature. You’ll also learn about when food temperature should be measured and the recording of temperature checks.

This module explains the common signs of food spoilage and prevention methods along with the different approaches to food preservation. Delivery and unloading of raw materials, wrapping and packaging, and stock rotation will also be discussed in this module.

The design, construction, and maintenance of food premises and equipment are essential for maintaining food safety. This module will tell how you can go with these factors to maintain the high standard of food safety.

Waste storage and the removal of waste, cleaning equipment, disinfection, and the procedures and methods of cleaning will be highlighted in this module. Learners will also familiarise with the in-houses and contract cleaning, and the role of the supervisor in cleaning.

The module will look at different types of pests, contamination caused by pests, and the standard control measures. A due-diligence defence and the role of the supervisor in pest control will also be discussed here.

In this module, you will learn about the general principle of food labelling that covers a range of topics, such as: food supplement, fortified food, alcoholic beverage labelling, and nutrition and health claims.

In this module, you will learn about different components of food labelling such as: food identity, ingredient lists, quantitative ingredient declaration, food additives, labelling allergenics ingredients, and date marketing.

In this module, you will learn about nutrition labelling and the importance of information regarding nutrition labelling, mandatory nutrition labelling, alternative formats for providing nutrition labels, presentation of information.

This module will tell you about the high standards of personal hygiene, the relevant law and the role of the supervisor in personal hygiene. You’ll also learn about the hazards that come from food handlers.

This final module will draw the curtain on the course by explaining the importance of training for maintaining the high standard of food safety. You’ll also learn about the training methods and the role of management in it.

In the final module  you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.

Course Curriculum

No curriculum found !

Course Reviews


18 ratings
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  1. Elizabeth Hudson


    The course curriculum is very detailed. Anyone can take this course without difficulties and get a valuable certificate.

  2. Eve Hayes


    Food Hygiene Level 3 course and final exam were excellent, customized, and concise. It is greatly appreciated, and you will receive the PDF Certificate via e-mail the very next day. Training Express is very user-friendly and provides a wide variety of courses that are up to date and comply with current legal requirements. Excellent customer support.

  3. Ethan Banks


    Wonderful course; it was simple to absorb all of the content, and it was extremely well structured and detailed.

  4. Jayden Walker


    This is a great flexible course. Glad I purchased it.

  5. Aimee Wall


    The course was well organised and comprehensive.

  6. Eleanor Ingram


    I took this course to refresh my experience, and it was full of up-to-date material that helped me polish my hygiene knowledge and helped me to do better.

  7. Eleanor Ingram


    It’s a great course with amazing content and self-paced routine. It’s that type of course that you’ll fall in love with!

  8. Owen Carter


    This is an excellent course to learn new skills. You can do it anywhere, any time.

  9. Harriet Robertson


    I just took the course to get a certificate, however the materials were very insightful, and I learned a lot.

  10. David Dale


    This course meets industry standards for learning. My employer trains to this degree, but it is not accepted outside of the business, so I enrolled in this course to obtain a physical credential. It meets my requirements and has the added benefit of allowing you to start and stop whenever you want.

  11. Naomi Anderson


    The course material were excellent, and the certificate arrived swiftly. Undoubtedly a five-star course!

  12. Sam Griffin


    I was able to learn a great deal from this course. A good course at a low price.

  13. Toby Dobson


    This is a perfect & flexible course. Thank you so much for offering this one!

  14. Alexandra Morris


    This course is helpful to revise your knowledge and recover forgotten knowledge. This course helped me to know about all the updates, learn new things and do better to maintain food hygiene and safety.

  15. Charlie Murphy


    I highly enjoyed this course and I appreciate the fact that its self paced.

  16. Samantha Armstrong


    It is a wonderful program, easy to absorb all of the material, extremely well organized, and thorough.

  17. Robert Poole


    All these information were so organized and easy to understand. I just love the way they present difficult topics and make them enjoyable. I’ll recommend everyone this course.

  18. Taylor Humphreys


    This course was interesting and their punctuality is highly appreciable. I got my certificate right ofter completing the course. Jost amazing.

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