Level 3 Food Hygiene and Safety (RQF)

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Level 3 Food Hygiene and Safety (RQF)

This course has been designed for managers and supervisors in an environment where food is being prepared and served. Upon completion of the course, learners will receive a fully recognised Level 3 Food Hygiene and Safety (RQF) qualification.

Endorsed by Highfield

Level 3 Food Hygiene and Safety (RQF)

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AIMED AT

SKILLS YOU WILL GAIN

About this Course

The Level 3 Food Safety course is designed for business owners, managers, and supervisors working in the food industry. It will help them to raise food safety standards in their business, be able to comply with legislation and reduce business risk.

This course meets a food handler’s legal obligation to undertake appropriate food safety training, as well as building on the safety principles explained in Level 2 Food Safety. It teaches best practice procedures for people in senior-level roles to ensure food is hygienic, control measures are followed and effective food safety management systems are in place.

This course provides a recognised Level 3 Food Hygiene and Safety (RQF) qualification

All food outlets should have at least one person trained to Level 3 in Food Safety, especially if they are in a supervisory position and are responsible for training staff.

This course is written by Richard Sprenger, renowned food safety expert and author. It is CPD accredited and meets the UK’s mandatory training requirement for food handlers.

Learners also searched for Food Allergy Awareness

Did you know: In the UK, around a million people experience a foodborne illness every year. Food can become unsafe when it is contaminated with illness causing bacteria, viruses, parasites or chemicals.

  • Provides a recognised Level 3 Food Safety (RQF) qualification

  • Meets the UK’s mandatory training requirement for food handlers

  • Designed for business owners, managers and supervisors

  • CPD accredited

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After successfully completing the course you will receive an e-certificate that you can download onto your device.

Areas Covered

  • Introduction to Food Safety

    Learn about food safety and the importance of giving priority to practices critical to food safety, the responsibilities of food handlers, types of food safety hazards and the costs of poor food safety as well as the benefits of good food safety practices.

  • Microbiology

    Learn about the different types of bacteria, sources of bacteria, requirements for bacterial multiplication, controlling and destroying food poisoning bacteria, types of food at risk from pathogens and food spoilage.

  • Contamination Hazards and Control

    Learn about the types and sources of contamination hazards, how it spreads and ways to avoid contamination. Also learn about the difference between physical hazards, chemical hazards, allergenic hazards and ways to control these.

  • Food Poisoning

    Learn about the causes of food poisoning, its symptoms and the ways through which to break the chain of food poisoning.

  • Personal Hygiene

    Learn what facilities are required to wash hands and when it is important to wash hands. Also learn what to do in case of open wounds and skin complaints and how to report any illness that may lead to food contamination.

  • Food premises and equipment

    Learn what facilities are required to wash hands and when it is important to wash hands. Also learn what to do in case of open wounds and skin complaints and how to report any illness that may lead to food contamination.

  • Design of Food Premises and Equipment

    Learn the legal requirements about food premise design and the characteristics of a well-designed food premise, including its surfaces, facilities and food preparation equipment. Also learn about the importance of cleaning and disinfection, the surfaces which should be cleaned, disinfected or sanitised and ways of storing and disposing of waste.

  • Cleaning and Disinfection

    Effective measures that need to be taken to prevent pests from becoming a menace. Learn the importance of cleaning and disinfection, which surfaces should be cleaned, disinfected or sanitised and how to store and dispose of waste.

  • Pest Control

    Learn about common food pests, the signs of pest infestation and the role a food handler can play in controlling pests.

  • HACCP

    Learn about food safety management systems and how to handle food safely during storage, transportation, preparation and serving by implementing control measures.

  • Control Measures

    Learn the law relating to temperature ranges and control charts for refrigerating, loading, delivering, unloading, cooking, reheating and serving food.

  • Supervisory Management

    Learn what a supervisor is, what is his role in ensuring food safety, and the standards, policies and legislation that he is required to follow.

  • Food Safety Legislation and Enforcement

    Learn about food safety legislation, how it is enforced, penalties for breaking the law and due diligence that is required to ensure food safety.

Food Hygiene Certificate Level 3
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FAQ's

The Food Safety (General Food Hygiene) Regulations 1995 states that food handlers must be ‘trained in food hygiene matters commensurate with their activities.’

The Food Safety (General Food Hygiene) Regulations 1995 do not specify the frequency of this training. Though, it is best practice and industry norm to have employees trained every three years.

Learners are required to email just one photographic identity document, common examples of these are: Passport of any nationality, driving license photocard of any nationality, residence permit of any nationality or a valid EU photo ID card. If you don't have any of the above, please contact our office and speak to a member of staff for alternatives.

After successfully completing the course and passing the examination, you will receive an RQF certificate that you can download.

If you are unsuccessful in passing the exam at the end of this course, you do not have to do the training again and will only need to retake the exam, you can book a resit by calling our office line and speaking to a member of staff.

Yes, you can. Simply go to the Job Centre and get them to book the course on your behalf or alternatively, book the course yourself and use the receipt we give you to have the funds reimbursed to you by the Job Centre.

These ratings are given by the Food Standard Agency to reflect how well a food business is following the Food Hygiene Law.

Environmental Health Officers and Trading Standards Officers carry out these inspections. They are allowed by law to visit your premises without giving prior notice to check if you are meeting the health safety and hygiene standards.

Once you have accessed your course for the first time, you have 1 year to complete it.

Our e-learning is available to use on tablets, PCs, and laptops. All you need is a stable internet connection.

A learning management system or LMS is a software application for the administration, tracking, reporting, automation, and delivery of learning content. It is the system that learners will log into, to access their courses, and administrators will use to manage their learners.

The Tutorak LMS has been created with the needs of a business in mind; it reduces the time and effort required to administer training and features detailed reports on training progress. We have worked in partnership with many businesses and organisations and have gained a unique understanding of the challenges they face while delivering training to a workforce. This has allowed us to create a flexible system which can be modified according to the needs of your company.

When you purchase this course, you will receive three emails: a payment receipt, login credentials to access the LMS and a step-by-step guide to support you through the entire process.

For the purchase of a single course licence, you will be given details to access a learner account, where you can take your course directly. Any purchases above a single course licence will automatically generate details for an administrator account for you to manage the learners that will be taking the course.