Food Hygiene & Safety Level 3 – Catering

This is for supervisors and managers in a food business where food is prepared and served directly to the consumer.

£125.00 ex VAT
Purchase Course
(220 reviews)
  • English
  • 8-10 hours
  • Available


Food Hygiene and Safety Level 3 is an advanced, accredited course that teaches all aspects of food safety, particularly recommended for supervisors, or senior members of staff working within the food industry. The course will educate students on legislation, the necessity for impeccable food safety standards, detecting the origins of food poisoning and controlling contamination. The importance of maintaining an effective HACCP will also be discussed, as well as many other aspects that will enable you to proficiently manage the establishment and staff under your supervision.


Our fully endorsed Food Hygiene and Safety Level 3 online course has been devised by a knowledgeable team of food safety experts, with many years of vast experience within the industry. Feel reassured that you are learning from the very best and our team of mentors are committed to inspiring you and your career. The team are available to guide and support you, whenever you may require it.


The course has been fully endorsed by the Institute of Hospitality and has also been approved by The Royal Society in the Prevention of Accidents. The impressive recognition we have achieved from these institutions provides you with the assurance that you are learning from a trustworthy, recognised establishment that is up to date with current legislation and best practice


The Food Hygiene and Safety course is available through a learner portal that you will be given access to upon subscription. The course has been divided into 17 easy to follow, interactive modules and as with all of our courses, you can study at your own pace, whenever it is convenient. You can complete the course in one session, or you have the option to study in stages and take breaks.

The 17 modules are divided into the following format;

Module 1 – 5 Food Safety Standards

The opening modules will give you an introduction to food safety and will explain the importance of conforming to relevant legislation to maintain exceptionally high standards within a food environment. The issue of contamination will be explained and the best ways to prevent this, as well as the impact of micro-organisms.

Module 6 – 10 Food-Borne Illnesses

As a supervisor, you have the responsibility of preventing outbreaks of food poisoning and ensuring your staff are following all of the necessary safety precautions. Modules 6-10 will enhance your knowledge on this important subject, and will educate you further on the potential causes of foodborne illnesses. The significance of correct temperature control will be explored in depth, as well as sharing different methods of food preservation with you.

Module 11 – 15 Systems and Processes

The following sections of the course will take a look at how the design of a food preparing premises can impact the effectiveness of how it runs. The correct design and layout of the establishment is pivotal and you will be taught about the appropriate use of food-grade materials and the most effective components. Successful cleaning and disinfection processes are imperative, these will be explored throughout this section of the course, as well as the importance of pest control and correct waste removal procedures.

Module 16 – 17 Food Safety Management Systems

The penultimate and final modules examine food safety management systems, such as Hazard Analysis and Critical Control Point (HACCP). The importance of these systems in the workplace will be outlined, as well as offering you tips on how to implement and utilise them effectively.


At the end of each module, you will be required to take a short quiz to put your newly acquired knowledge to the test. The short quizzes are to prepare you for the final end of course quiz, where you will be presented with 30 multiple choice questions based on the course material you have studied. In order to successfully pass the course, you will be required to answer at least 21 out of 30 questions correctly to give you a pass rate of 70%. However, please do not feel any pressure at this stage because if you are unsuccessful in passing first time, then you will have the option to re-take as many times as you need to.

Group Training

If you are responsible for training a large number of staff, you may also be interested in our exciting option of group training at: Our well-established online system allows you to conveniently monitor which staff members have successfully completed the training, alleviating the need for extra admin work.