Food Safety & Hygiene (Level 3)
Managing food safety is about more than following good practice; it carries legal responsibility, and when things go wrong, the consequences for consumers, employees and the business can be serious. This IIRSM and RoSPA-approved Level 3 course builds on Level 1 and Level 2 training to give managers, supervisors and business owners a comprehensive understanding of food hygiene management, HACCP principles, legal requirements under the Food Hygiene Regulations 2006 and Regulation (EC) No 852/2004, and how to implement robust food safety systems across the business. Completed entirely online, it meets UK and EU legal requirements.
• Introduction to food safety
Food hazards, the causes of food poisoning and how contamination occurs at different stages of handling, preparation and service - reviewed at a management level with a focus on systemic prevention rather than individual practice.
• Personal hygiene
The hygiene standards required of food handlers, how managers are responsible for enforcing and monitoring those standards, and what procedures must be in place to ensure compliance across the team.
• Cleaning
The principles of effective cleaning and disinfection, how to develop and implement cleaning schedules, pest control considerations and the workplace design requirements that support hygienic food handling environments.
• Storage, temperature and time
How to manage food storage, chilling and temperature control across an operation, including monitoring procedures, record keeping requirements and waste management practices.
• HACCP and legal requirements
The principles of Hazard Analysis and Critical Control Points (HACCP), how to implement a HACCP-based food safety management system, and what the Food Hygiene Regulations 2006 and Regulation (EC) No 852/2004 require of food business operators - including staff training obligations and premises requirements.
• Assessment
Online knowledge checks completed throughout the course.
Online e-learning course delivered with interactive content, practical examples and guidance on food safety management systems and legal compliance. Allows completion at the learner's own pace.
Managers, supervisors and business owners in the food industry who are responsible for ensuring staff comply with food hygiene standards and for implementing food safety management systems across their operation.
Delegates should have completed Level 1 and Level 2 Food Safety and Hygiene training prior to attending.