Level 3 Food Safety and Hygiene in Manufacturing

Limited time only 20% price reduction was £99 now £79

This Virtual College online training course has been designed for managers, supervisors and team leaders working in a food environment. It is recommended each food premises has at least one person trained to Level 3 standard. Our RoSPA Assured course includes a downloadable certificate on completion as well as a high quality, foil sealed posted certificate.

This course was reviewed and updated on 7th March 2024

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Course Overview


  • Level 3
  • 8-9 Study Hours
  • Online Study
  • Self-Printed and Posted Certificate


  • 8-9 CPD Hours
  • Meets UK / EU Food Handlers Training Requirements
  • RoSPA Assured

Course description

Anyone who oversees food production for a food manufacturing business needs to be aware of all food safety and hygiene standards, including how to effectively manage staff to minimise risk. It is recommended that manufacturing 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.

We also offer Level 3 Food Hygiene for Supervisors in: Catering | Retail.

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.

Understanding how hazards can occur in food manufacturing 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 manufacturing.

This Level 3 Food Hygiene online course is suitable for anyone who works in the manufacturing 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. Some of the areas covered by this course include:

  • How food law applies to your premises
  • What a supervisor does in catering
  • Why a HACCP plan is important
  • Implementing internal food safety measures

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

Who should take this course and why?

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 in a manufacturing environment after completing the Level 2 Food Hygiene and Safety course, including but not limited to alcohol and soft drink production, dairy product production, meat processing and production, chilled/frozen product production, confectionery industry, large scale bakery production and fruit and vegetable processing.

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.

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.

What does this course cover?

To help develop an in-depth knowledge of food safety and hygiene, this course provides interactive content which is split into the following chapters:

  • Introduction
  • Food Safety Hazards and Contamination
  • Microbiology
  • Food Borne Illnesses
  • Understanding Food Law
  • The Role of the Supervisor
  • Food Safety Management (HACCP)
  • Food Preservation
  • Food Storage and Temperature Control
  • Personal Hygiene
  • Workplace Equipment and Design
  • Cleaning and Disinfection
  • Pest Control

It is recommended each business that works with or handles food has at least one person trained to Level 3 standard so they can work with and supervise others when handling food.

This in-depth course is broken down into the following modules:

ModuleWhat it includes
IntroductionAn 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 ContaminationThe different types of hazards, contamination and their sources including microbiological, microorganisms, cross-contamination, allergens, physical hazards, chemical hazards and acrylamide.
MicrobiologyThere are several different types of microorganisms which are reviewed here including mould, yeast, viruses, protozoa and bacteria. The 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 IllnessWhat the main food borne illnesses are, the affects of them and the three main categories. There is also several interactive challenges to improve knowledge on this section.
Understanding Food LawFood law is extremely important and 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 SupervisorWhat 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 and what instructions and training they need.
Food Safety Management HACCPA look at HACCP which is required by food hygiene regulations for all food premises and is particulary relevant to a manufacturing environment. There are interactive challenges too which are designed to improve HACCP knowledge. 
Food PreservationFood preservation techniques including packaging and the causes of food spoilage.
Food Storage and Temperature ControlBest practice food storage methods for chilled, frozen and ambient temperatures. Other important food storage procedures including ordering, deliveries, receipts, date marking, stock rotation, product specification, cooking, cooling, packing, distribution, display, reheating and service are covered.
Personal HygieneThe 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 DesignThe best ways to design manufacturing workplaces and equipment choices to help with the avoidance of bacterial contamination, cross-contamination, physical contamination and chemical contamination.
Cleaning and DisinfectionThe benefits of keeping the workplace clean and why it is so essential to the safe and smooth running of all food premises.
Pest ControlThe hazards posed by pests, how to avoid and infestation can be reduced and how to deal with infestations should they occur. The module covers common pests, the signs of infestations, environmental control, eradication methods, waste management, the role of pest control contractors and internal and external waste control.

Training outcomes

By the end of the course learners will:

  • Understand their role in the supervision of food handlers when it comes to food safety and hygiene
  • Be able to define food safety hazards, hygiene risks and understand how they may be prevented and controlled
  • Recognise the importance of thorough preparation and cooking of food to eliminate dangerous viruses and bacteria
  • Understand how to prevent foodborne illness, and the impact of this from a personal and a legal responsibility
  • Know how to develop and maintain an effective HACCP system
  • Know how to preserve food safely and hygienically
  • Understand how to keep premises and equipment clean
  • Know how to control contamination through safe temperatures and storage
  • Know how to ensure that staff keep a good standard of personal hygiene
  • Understand how to keep the workplace hygienic and safe for food preparation, cooking and storage

Level 3 Food Safety and Hygiene For Supervisors in Manufacturing Certificate

At the end of this course, you will need to complete a test 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 this Level 3 Food Hygiene course online, learners will be able to download a digital food hygiene certificate, which is RoSPA Assured, from Virtual College. A high quality, seal embossed, posted certificate will be sent out the following working week.

This Level 3 Food Hygiene certificate 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 food hygiene certificate level 3 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.

You will learn

  • Understand their role in the supervision of food handlers when it comes to food safety and hygiene
  • Be able to define food safety hazards, hygiene risks and understand how they may be prevented and controlled
  • Know how to develop and maintain an effective HACCP system
  • Understand how to prevent food-borne illness and the impact of this from a personal and a legal responsibility

Who is it for?

Roles including:

  • Senior Manager
  • Senior Bar Manager
  • Senior Hotel Manager
  • Senior Café Manager
  • Senior Takeaway Manager
  • Production Supervisor
  • Production Manager
  • Production Team Leader


Legislation covered in this course includes:

If you’re working in the food manufacturing 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.

How the online courses work

  • Buy the course

    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.

  • Find a course

    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.

  • Take the course

    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.

  • Your Certificate

    Upon completion of any of our courses, learners will be able to download a digital certificate from Virtual College which will include the accrediting bodies logo where applicable, the learner's name, the title of the course and the date of completion.

    If you have purchased the posted certificate option, available on selected courses, a high quality, seal embossed, certificate will be sent out the following working week after completion.