Level 3 Food Safety
& Hygiene Course

Food Safety & Hygiene Training Courses

Level 3 Food Safety and Hygiene

Ideal for those responsible for supervising or training staff in basic food hygiene practices.

Course Fee

£550 +VAT
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Course Summary

The broad content of this course ensures supervisors and skilled workers receive a good standard of food hygiene knowledge and training. It leads to one of the following widely recognised qualifications: RSPH Level 3 Award in Food Safety for Food Manufacturing or RSPH Level 3 Award in Supervising Food Safety & Hygiene (Catering/Retail).

The course has been carefully designed to enable potential managers to move towards the Level 4 qualification. It is suitable for manufacturers, caterers and retailers. Paper 2 of the exam allows you to select questions which are most applicable to your type of business.

Entry Requirements

This course is ideal for anyone responsible for the supervision of food safety within their organisation. Completion of the Level 2 Food Safety and Hygiene qualification is recommended, alternatively a basic working knowledge of the food industry is acceptable.

Assessment

  • RSPH Level 3 Award in Food Safety for Food Manufacturing OR RSPH Level 3 Award in Supervising Food Safety & Hygiene (Catering/Retail),
  • 90 minute examination consisting of 45 short answer questions (multiple choice),
  • Successful candidates will achieve either a Pass or Distinction,
  • The exam is taken at the end of Day 3.

Duration

3 days

Course Fee

£550 +VAT

Course fee includes:

  • Course binder and notes
  • Textbook:  ‘Supervising Food Safety (Level 3)'
  • Lunch and refreshments
  • RSPH examination fee and certificate

Course Structure & Content

Section 1

Food Poisoning and Food-Borne Disease

Section 2

Hazards

  • Physical, Chemical, Microbiological and Allergenic Contamination
  • Contamination and Cross Contamination
Section 3

Control Measures

  • Temperature Control
  • Preservation Techniques
  • Pest Control
Section 4

Supervisory Aspects of Hygiene Practices

  • HACCP
  • Personal Hygiene
  • Hygiene Training
  • Design and Maintenance of Premises
Section 5

Food Hygiene Legislation

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