Level 3 Supervision in food safety
Catering and Manufacturing
The Level 3 Food Safety course is for those responsible for implementing a food safety management system and those who need an understanding of the principles of HACCP and current legislation. The Level 3 Food Hygiene course teaches you how to achieve excellent Food Hygiene Ratings, comply with legal requirements and protect your customers and your reputation.
There are 3 types of learning:
Classroom based. Learn in a classroom. Ask questions and have an exam at the end where you will receive an Awarding Body certificate
Online Based. Learn at home or at work. You may do an exam at the end of the course and receive Accredited Learning certificate
Blended Learning. learn in the comfort of your own home or at work. Do the exam in the classroom and receive an Awarding Body certificate
What am I going to learn?
Food safety hazards
Physical, chemical, and microbial contamination of food and its prevention
Food storage, temperature control and food preservation
Design and construction of food premises and equipment
Cleaning and disinfection, pest control and personal hygiene
How to implement a Food safety Management System
Download Course Overview
Is there a test involved?
To complete the L3 Food Safety qualification, you must take a 60 question multiple choice test and obtain 40/60 to gain a Pass and 50/60 to obtain a Merit. The exam is marked by the awarding body HABC. The results are not available on the day of the course.
Things you should know
The course, workbooks and exam paper are only available in English. Lunch is not included though we will have a break for 60 minutes so everyone can get out for a bit of fresh air and a bite to eat.
"If you don’t pass the first time, the second time is free"
Hygiene Sue - Policies and Procedures
Hygiene Sue fully supports the principles of equality and diversity, safeguarding young people and vulnerable adults and the right to a fair assessment .We are committed to satisfying these principles in all our activities and published material. A copy of our policies and procedures are available here