Food Safety & Hygiene Training: Level 3


This level 3 course in Food Safety & Hygiene details the responsibilities and legal requirements of being a manager or employer within a food business. It builds upon levels 1 and 2 of food safety training, including the implementation of a HACCP-based food safety system, to help you ensure compliance with the Food Hygiene Regulations 2006

Targeted at managers and supervisors working in the food industry, this CPD Accredited course provides the user with a printable certificate upon completion of the end-of-training test.

Learning Outcomes

In this course you will learn:

  • How to manage food safety procedures.
  • The details of HACCP and how it is implemented.
  • Your role and legal responsibilities as an employer or supervisor in a food business.

Course Contents

This training course consists of five sections:

Section 1: introduction to food safety

Section 1 of this course introduces the definitions and concepts that will be discussed throughout this course, including food hazards, good and poor food standards, allergic reactions, microorganisms, bacteria, and your legal responsibilities as a supervisor, manager, or employer within a food business.

Section 2: personal hygiene

Section 2 focuses on how to maintain good standards of personal hygiene. It explains the necessary policies and practices regarding handwashing, jewellery and cosmetics, injuries, illness and infection, and PPE.

Section 3: cleaning

Section 3 provides actionable advice on how to ensure cleanliness in areas where food is handled and processed, looking at disinfectant and cleaning equipment, cleaning schedules, waste management, and signs of pests.

Section 4: storage, temperature & time

Section 4 discusses food storage and the temperatures, packaging and labelling required to ensure food safety.

Section 5: the law

The final part of this course looks at the purpose of food management systems, with a comprehensive introduction to HACCP, and how they are implemented, laws on food safety, how to keep records, inspections, and further training requirements.

About the Course


Designed for supervisors, managers and employers within a food business, the Level 3 Food Safety training course expands upon the material from Levels 1 and 2, which is also incorporated as part of this course. It builds upon the previous levels to provide a deeper understanding of food safety management, with the inclusion of further legal information and an introduction to the implementation of HACCP.

This essential course covers the core topics of food safety, including what should and should not be worn, how to ensure cleanliness of the self and the work space, how to identify a range of hazards and pests, and the temperatures and packaging required to prevent bacteria growing on stored food.

Available in 31 languages, the course takes around 180 minutes to complete.


    All courses translated into over 30 languages.