Level 3 Food Safety Management Certificate

The Level 3 Food Safety Management Certificate is a comprehensive, industry-leading qualification designed for supervisors, managers, and anyone responsible for maintaining food hygiene standards in catering, hospitality, retail, or manufacturing. This course provides in-depth training on advanced food safety protocols, HACCP systems, legal compliance, contamination control, and supervisory responsibilities.

Through 18 expertly structured modules, learners gain the skills and confidence to implement food safety management systems, lead teams effectively, and ensure public health through safe food handling practices. The certificate is globally recognized and aligns with international food safety regulations, making it ideal for career advancement or organizational compliance.

Whether you're managing a commercial kitchen, supervising staff in a food production facility, or overseeing food safety in a healthcare setting, this course equips you with the critical tools and knowledge to uphold the highest standards in food hygiene and safety.

Learning Outcomes

Upon completing this Level 3 Food Safety course, learners will be able to:

• Understand microbiological, bacterial, and allergenic food safety principles.
• Implement hazard control methods using HACCP and other frameworks.
• Maintain hygiene and sanitation in food handling and preparation areas.
• Apply legal food safety obligations to organizational food practices.
• Monitor, supervise, and train staff on proper food hygiene procedures.
• Identify contamination risks and implement appropriate control measures.

Course Link: Level 3 Food Safety Management Certificate

Course Curriculum

Module 01: Food Safety – An Introduction

Understand the fundamentals of food safety, risk assessment, and global food safety standards.

Module 02: Supervision of Food Safety

Learn techniques for effective supervision, monitoring, and delegation of safety responsibilities.

Module 03: Food Safety Legislation

Explore international and local laws related to food handling and hygiene compliance.

Module 04: Food Safety Management System

Develop systems such as HACCP to ensure consistent safety practices in operations.

Module 05: Food Safety Management Tools

Utilize practical tools to manage, measure, and improve food safety performance.

Module 06: Microbiology

Study the role of microbes, pathogens, and their impact on food safety.

Module 07: Contamination Hazards

Identify physical, chemical, allergenic, and biological contamination risks.

Module 08: Controlling Contamination

Implement effective control measures to eliminate or reduce contamination.

Module 09: Food Poisoning (Bacterial) and Food-Borne Illness

Examine bacterial sources of illness and preventative strategies.

Module 10: Food Poisoning (Non-Bacterial)

Analyze viruses, toxins, and parasites affecting food quality and health.

Module 11: Personal Hygiene

Reinforce hygiene standards, protective equipment, and staff cleanliness practices.

Module 12: Food and Temperature Control

Master temperature safety zones for cooking, storage, and reheating.

Module 13: Checking, Verifying and Recording Temperature

Ensure proper documentation, calibration, and monitoring of food temperatures.

Module 14: Food Spoilage and Preservation

Understand shelf life, spoilage signs, and preservation techniques.

Module 15: Food Premises and Equipment: The Design and Construction

Explore hygienic kitchen design, material choice, and equipment maintenance.

Module 16: Waste Disposal, Cleaning and Disinfection

Manage waste systems and apply effective cleaning protocols.

Module 17: Pest Management

Control pests through preventative strategies and integrated pest control systems.

Module 18: Food Safety Training for the Staff

Design training programs that improve staff competency and compliance.

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.