Level 3 Food Safety and Hygiene in Catering is a RoSPA Assured course suitable for anyone managing and supervising food handlers in a catering and hospitality environment. You will learn how to develop and maintain an effective HACCP system, how to define food safety hazards and hygiene risks as well as how to prevent them, and how food law applies to your premises.
Anyone who oversees food production in specifically within a catering setting needs to be aware of all food safety and hygiene standards, including how to effectively manage staff to minimise risk. It is recommended that catering premises should have at least one person trained to Level 3 in food hygiene and safety - particularly if they are in charge of other staff and are responsible for their training.
Those in a role where they supervise or manage others working with or handling food are recommended to complete a Level 3 Food Safety and Hygiene course.
It is recommended everyone working with or handling food has a Level 2 Food Safety and Hygiene certificate, we offer Level 2 Food Hygiene for: Catering | Manufacturing | Retail | Drinks Manufacturers.
Understanding how hazards can occur in catering businesses and what problems they can create, how to make an effective HACCP plan and keep your site in good condition are just come of the factors needed to uphold satisfactory health and safety standards as a supervisor in catering.
This Level 3 Food Hygiene online course is suitable for anyone who works in the catering environment and is involved in the management or supervision of food handlers or catering staff, including anyone involved in food preparation. It satisfies a food handler’s legal obligation to undertake appropriate food safety training, as well as building on the safety principles explained in the Level 2 Food Safety & Hygiene course.
This Level 3 Food Safety Course is aimed at any business striving to achieve a 5* rating under the national hygiene rating system. Boost knowledge, confidence and understanding and receive a high quality certificate to demonstrate training has taken place.
To help develop an in-depth knowledge of food safety and hygiene, this Food Safety Level 3 for Catering online course provides interactive content which is split into the following chapters:
|Module||What it includes|
|Introduction||An overview of food hygiene terminology, why food safety and hygiene is important, food contamination, food borne illness and the benefits of good food safety practices.|
|Food Safety Hazards and Contamination||In this section, we look at the different types of hazards, contamination and their sources including microbiological, microorganisms, cross-contamination, allergens, physical hazards, chemical hazards and acrylamide.|
|Microbiology||We explore the different types of microorganisms including mould, yeast, viruses, protozoa and bacteria. This module also covers the different types of bacterial growth, spores and toxins as well as how to destroy microorganisms, temperature control and microbiological testing.|
|Food Borne Illness||You will learn of the main food borne illnesses, the affects of them and the three main categories. There is also several interactive challenges to improve knowledge on this section.|
|Understanding Food Law||As food law is extremely important, this module explains why it exists, the responsibilities placed on people, who enforces it and the penalties for failing to comply with it.|
|The Role of the Supervisor||We explain what a food supervisor, team leader or middle manager does, their key activities, monitoring and control methods, auditing and reviewing systems and how to get the best of your staff.|
|Food Safety Management HACCP||We look into HACCP, which is required by food hygiene regulations for all food premises. There are interactive challenges too which are designed to improve HACCP knowledge.|
|Food Preservation||We explore food preservation techniques including packaging and the causes of food spoilage.|
|Food Storage and Temperature Control||This section looks at best practice food storage methods for chilled, frozen and ambient temperatures. You will also learn about other important food storage procedures including ordering, deliveries, receipts, date marking, stock rotation and more.|
|Personal Hygiene||We delve into the importance of personal hygiene, personal responsibilities, hazards, handwashing, hand drying, hand disinfection, the use of gloves, nail hygiene, personal appearance, personal habits, protective clothing, first aid, reporting illness and injury and legal considerations.|
|Workplace and Equipment Design||This section will show you the best ways to design workplaces and equipment choices to help with the avoidance of bacterial contamination, cross-contamination, physical contamination and chemical contamination.|
|Cleaning and Disinfection||We outline the benefits of keeping the workplace clean and why it is so essential to the safe and smooth running of all food premises.|
|Pest Control||This sections explores the hazards posed by pests, how to avoid infestation and how to deal with infestations should they occur. We also look at common pests, the signs of infestations, environmental control, eradication methods, waste management, the role of pest control contractors and internal and external waste control.|
As a business owner or supervisor, you have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and the Food Hygiene Regulations 2005.
Level 3 Food Hygiene training is suitable for those who work, train or supervise others in food handling after completing the Level 2 Food Hygiene and Safety course, including but not limited to, food establishment owners, restaurant managers, catering manager, café supervisor, publican / pub landlord, street food trader, school lunch time supervisors and head chefs.
Training is required for anyone who works in an environment where food is prepared or handled such as bakeries, restaurants, bars, fish & chip shops, food trucks, butchers, schools, fast food outlets, takeaways, colleges, hospitals, hotels, B&B’s, cruises, holiday parks, hostels, guest houses and anywhere else food is being handled.
At the end of this Level 3 Food Safety in Catering course, you will need to complete an assessment that consists of 30 multiple choice questions. Learners are required to achieve a 75% pass mark, and - if necessary - may attempt the test three times at no extra cost. If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.
Upon completing the course, learners will be able to download a digital RoSPA Assured food hygiene certificate from Virtual College. If you have bought the posted certificate option, a high quality, seal embossed, certificate will be sent out at the beginning of the next working week. This certification is universally recognised and can be used to provide evidence of food hygiene and safety training both internally and to external auditors. There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.
This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.
If you’re working in the hospitality or service industry as a supervisor, you will need to comply with the latest food and hygiene regulations. This Level 3 Food Hygiene course is designed to help you comply with EU Regulation 852/2004, which requires food businesses to ensure that any employee who handles food is fully trained in food hygiene and for you to be able to train or supervise others within the industry. The contents of this course were developed in accordance to the Environmental Health Officer's guidelines, and also adhere to the Industry Standards set by People 1st and the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries.
By the end of the Level 3 Catering online course learners will:
A Food Safety Supervisor in Catering does not just handle food, but is anyone who is involved in the management or supervision of food handlers within a food catering environment.
The supervisor will ensure the workplace is hygienic and safe for food preparation, cooking and storage and train other staff to have safe practises.
It is recommended that catering premises should have at least one person trained to Level 3 in Food Hygiene and Safety - particularly if they are in charge of other staff and are responsible for the training of those staff.
A supervisor will help any business striving to achieve a 5* rating under the national hygiene rating system.
A Level 3 Food Hygiene and Safety in Catering course is recommended for anyone responsible for managing people in a food business.
It is recommended that all food premises should have at least one person trained to Level 3 in food hygiene and safety - particularly if they are in charge of other staff and are responsible for the training of those staff.
When buying one of our courses, you will need to enter a valid email address which will be used to create your account with our Learning Management System – Enable – where you will take the training. We will also send your purchase receipt to this email address, and any additional courses purchased in future using the same email address will be added to your system account.
Once you have purchased a course, you will be able to send this course to other people using your system account with Enable by entering the new learner’s email address so that they may access the training and set up their own system account with our Learning Management System.
If you are not 100% satisfied with your course then we offer a 30-day, no hassle money-back guarantee. To request a refund, you should email our learner support team with your receipt stating why you would like to be reimbursed. You, or your learners, must not have completed the training in order to make a valid refund claim. Any claim made after the training has been completed will be invalidated.
To begin searching for your online training you can click on the course category section on our website and browse through all of our training categories.
Alternatively if you already know the title of the training you’re looking for you can use the search bar located in the centre of the homepage and go directly to the course you want.
This online course consists of a series of pages in which an instructor will talk learners through the lesson material. Pages may include supporting pictures, graphs, animation or extra sounds to help with the learning where appropriate. Some lessons will include challenges/quizzes to help learners stay engaged and interested in the material. Lessons can be taken in any order and each lesson may be paused and resumed at any stage.
The course is self-paced so learners decide how fast or slow the training goes. There is no deadline for completion but some of our courses have a test at the end to check that learners have understood the material. If the course has a test at the end then learners are required to achieve a 75% pass mark to successfully complete the course. Once learners have passed the test they are awarded a certificate, which can either be downloaded digitally or sent as a physical copy if this option was chosen when purchasing the course.
Upon completion of any of our courses, learners will be able to download a digital certificate from Virtual College and will include the accrediting bodies logo where applicable.
If you have bought the posted certificate option (available on select courses), a high quality, seal embossed, certificate will be sent out at the beginning of the following working week.