Food Safety Level 3

Developed in partnership with Loughborough College, our Food Safety Level 3 course gives a comprehensive overview of food safety, including the role of supervisors.

Key Learning Points:

  • The key principles of food safety
  • Avoiding contamination at purchase, delivery and storage
  • Preparing, handling and serving food safely
  • Safe cooking and cooling processes
  • The role of supervisors in food safety
  • Hygienic waste disposal and avoidance of pests
Food Safety Level 3
Food Safety Level 3
Food Safety Level 3
Food Safety Level 3
Food Safety Level 3
Food Safety Level 3
CPD Points

Course Overview

It is vital that everybody who works with food in any capacity has a clear understanding of food safety, good hygiene and how to avoid contamination.

Developed in partnership with Loughborough College, our Food Safety Level 3 course explores food safety at every stage of the process from purchase to serving. Each module focuses on a stage in the HACCP process. It includes information on the role of supervisors.

Through the use of videos, check point questions and interactivity, the course covers food safety hazards and demonstrates how good practice in the workplace controls the risk to food safety.

Course Details

  • Course duration: 2 hours 15 minutes
  • Part of our Food Safety group of courses
  • Developed in partnership with Loughborough College
  • Includes a Handbook of additional resources
  • Multiple-choice question assessment
  • Certificate on completion
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Course Contents

Our Food Safety Level 3 course contains 7 modules

Introduction to Food Safety
Introduction to Food Safety
This module introduces some of the key principles of food safety. It explores food poisoning, who is most in danger from it (high risk groups), the main hazards to food safety and the food safety management system HACCP (Hazard Analysis and Critical Control Points). It includes information on key skills.
Purchase and Delivery
Purchase and Delivery
Food can be contaminated before, during and after a delivery, and at any stage in the production process. It is important to make sure the highest food safety standards are maintained at all times. This module explores prevention of contamination at the delivery and storage stages and the legal requirements.
Food Storage
Food Storage
With the threat of contamination, it is important to know how to correctly store food products. This includes temperature control, hazard control and making sure you have the correct storage areas for the food. This module covers the key points to consider to lower the risks and store food safely and efficiently.
Food Preparation
Food Preparation
This module explores the key hazards and control measures in food preparation. It covers personal aspects, such as hygiene and making sure you are fit for food handling work, as well as steps you can take to reduce the risks in the workplace, like colour-coding equipment and segregating different types of food.
Cooking and Cooling
Cooking and Cooling
Bacteria multiply rapidly in the “danger zone” of temperatures, so it is important to follow cooking and cooling processes very closely. This module looks at how to cook and cool food at the right temperature and for the right amount of time. It also covers monitoring techniques.
Food Handling and Service
Food Handling and Service
Without the correct handling and serving procedures, food can become contaminated. This module concentrates on temperature control, including cold holding, hot holding and reheating. It also addresses the risks of cross-contamination from incorrect food handling and the cook-chill and cook-freeze methods.
Waste and Pests
Waste and Pests
Food waste and pests are a source of contamination. The hazards of waste and pests can be managed by hygienic waste storage and disposal, good housekeeping, and pest control. This module explains how to minimise the risks from pests and how to dispose of food waste hygienically.

Who Should Take This Course?

Who Should Take this Course? Our Food Safety courses are suitable for students, employees and supervisors, including subcontractors and external partners. Level 3 includes additional information specifically for supervisors. Anyone who handles, prepares, delivers or takes delivery of food can benefit from this training – as can people who manage or supervise employees who complete these tasks.

  • Chefs
  • Cooks
  • Food preparation staff
  • Catering students
  • Restaurant staff

The Assessment

Learners are assessed via a multiple-choice quiz at the end of each Food Safety module. To pass, they must score 80% to receive a GOOD food safety rating. Should they score 100%, this will be upgraded to an EXCELLENT food safety rating.

By answering questions correctly, they lower the contamination risks - resulting in unhappy bacteria, which is good. But incorrect answers will increase the contamination risks – resulting in lots of happy bacteria, which is bad for food safety.

Learners who pass all assessments in the Food Safety course receive a certificate of achievement.

2 Ways of Purchasing

You can purchase our courses individually or for even better value you can purchase the complete range of Compliance, Health and Safety or Performance Management courses in one neat bundle.

1. Individual Licenses

If you buy courses on an individual bases you pay a price per learner, per course per year. You can run these courses on your own LMS if Xapi/SCORM compliant or you can take them.

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2. Complete Bundle

Buy all of the Compliance, Health and Safety or Performance Management courses in one great value package and receive unlimited benefits.

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1. Individual Pricing

Number of Learners Cost (per year)
1 - 10 29 / per learner
11 - 20 25 / per learner
21 - 50 20 / per learner
51 - 100 15 / per learner
101 - 150 10 / per learner
150+ POA

Exchange rates are updated regularly but are only intended as a guide.

2. Complete Bundle Pricing

If you buy all the Compliance, Health & Safety or Performance Management in a complete bundle, all features come as standard, no matter the size of your organisation!

Number of Learners Cost (per year)
1 - 100 30 / per learner
101 - 200 25 / per learner
201 - 300 21 / per learner
301 - 400 18 / per learner
401 - 500 15 / per learner
501 - 750 12.50 / per learner
751 - 1000 10 / per learner
1001 - 2500 8 / per learner
2501 - 5000 6 / per learner
5000 - 10,000 5 / per learner
10,000 + POA
Included Features
  • All courses in our catalogue
  • New courses added regularly
  • Branded, downloadable posters
  • Customise Course Content for Your Team
  • Astute eLearning Platform
  • Regular course updates
  • Dedicated Account Manager
  • Unlimited help desk support

Exchange rates are updated regularly but are only intended as a guide. Prices are based on a 2 year contract.

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The Importance of Food Safety Training

When food safety standards are allowed to slip, it can have very serious consequences for the health of customers and staff, as well as your business' reputation. Everybody who works with food in any capacity needs a strong understanding of food safety and its importance.

Ensuring all staff have a high level of training in this area makes contamination less likely. It is an investment that benefits staff, businesses, and of course the customers who will be safer when eating food they have purchased.

The Importance of Food Safety Training

FAQ's

If you have any questions that are not covered here, please get in touch.

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What is the golden rule of food safety?
The golden rule of food safety is to avoid cross-contamination between different kinds of food, especially raw and cooked food. There are other, equally important rules to ensure food safety, such as keeping allergens separate from other food, washing hands at all times and storing food correctly.
Who needs formal food hygiene training?
Formal food hygiene training is a good idea for anyone who serves, prepares, stores, manufactures or delivers food products, as well as their supervisors. Bad food hygiene practices can cause food poisoning or allergic reactions that can, in extreme cases, be fatal. Training is important to avoid these scenarios.
What are food safety handling procedures?
Food safety handling procedures are very important for avoiding cross-contamination, spoilage or unsanitary practices. Handwashing must be done thoroughly and regularly. Utensils and equipment such as chopping boards should only be used for one type of food, such as raw meat, and washed after each use.

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