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International Level 3 Award in Food Safety

The Level 3 Food Hygiene online course is suitable for anyone who is involved in the management or supervision of food handlers within a food environment.

It is recommended that all food premises should have at least one person trained to Level 3 in food hygiene and safety - particularly if they are in charge of other staff and are responsible for the training of those staff

Introduction An overview of food hygiene terminology, why food safety and hygiene is important, food contamination, food borne illness and the benefits of good food safety practices.
Food Safety Hazards and Contamination The different types of hazards, contamination and their sources including microbiological, microorganisms, cross-contamination, allergens, physical hazards, chemical hazards and acrylamide.
Microbiology There are several different types of microorganisms which are reviewed here including mould, yeast, viruses, protozoa and bacteria. The module also covers the different types of bacterial growth, spores and toxins as well as how to destroy microorganisms, temperature control and microbiological testing.
Food Borne Illness What the main food borne illnesses are, the affects of them and the three main categories. There is also several interactive challenges to improve knowledge on this section.
Understanding Food Law Food law is extremely important and this module explains why it exists, the responsibilities placed on people, who enforces it and the penalties for failing to comply with it.
The Role of the Supervisor What a food supervisor, team leader or middle manager does, their key activities, monitoring and control methods, auditing and reviewing systems and how to get the best of your staff and what instructions and training they need.
Food Safety Management HACCP A look at HACCP which is required by food hygiene regulations for all food premises. There are interactive challenges too which are designed to improve HACCP knowledge. 
Food Preservation Food preservation techniques including packaging and the causes of food spoilage.
Food Storage and Temperature Control Best practice food storage methods for chilled, frozen and ambient temperatures. Other important food storage procedures including ordering, deliveries, receipts, date marking, stock rotation, product specification, cooking, cooling, packing, distribution, display, reheating and service are covered.
Personal Hygiene The importance of personal hygiene, personal responsibilities, hazards, handwashing, hand drying, hand disinfection, the use of gloves, nail hygiene, personal appearance, personal habits, protective clothing, first aid, reporting illness and injury and legal considerations.
Workplace and Equipment Design The best ways to design workplaces and equipment choices to help with the avoidance of bacterial contamination, cross-contamination, physical contamination and chemical contamination.
Cleaning and Disinfection The benefits of keeping the workplace clean and why it is so essential to the safe and smooth running of all food premises.
Pest Control The hazards posed by pests, how to avoid and infestation can be reduced and how to deal with infestations should they occur. The module covers common pests, the signs of infestations, environmental control, eradication methods, waste management, the role of pest control contractors and internal and external waste control.

This food safety and hygiene course is directed toward anyone working in a senior role within the food industry, such as supervisor or small business owner, who has already completed the Level 2 Food Safety and Hygiene course. This also included anyone who is involved in the management of staff members in a catering environment, including hotels, restaurants, takeaways, cafes, bars, fast food outlets, fish & chip shops, kitchens, hospitals, prisons, schools and colleges.

By the end of this Food Hygiene Level 3 online course, learners will:

  • Understand their role in the supervision of food handlers when it comes to food safety and hygiene
  • Be able to define food safety hazards, hygiene risks and understand how they may be prevented and controlled
  • Recognise the importance of thorough preparation and cooking of food to eliminate dangerous viruses and bacteria
  • Understand how to prevent food-borne illness, and the impact of this from a personal and a legal responsibility
  • Know how to develop and maintain an effective HACCP system
  • Know how to preserve food safely and hygienically
  • Understand how to keep premises and equipment clean
  • Know how to control contamination through safe temperatures and storage
  • Know how to ensure that staff keep a good standard of personal hygiene
  • Understand how to keep the workplace hygienic and safe for food preparation, cooking and storage

Learners can take the course test after studying the course material and passing the module quizzes. The purpose of the course exam is to gauge how well the students have understood the topic. Multiple-choice questions drawn from our sizable question library make up course exams.


  • Time allowed is 3 hours and exam will be open book.
  • To pass the test, you must receive a minimum score of 65%.
  • You can repeat the exam if you don't pass the first time.
  • Exams can only be taken three (3) times in a 48-hour period by students.
  • Students must wait 48 hours before taking the test again after their third try. Students should reread the course material to increase their understanding during this period.
  • You cannot repeat the test to get a better score if you pass.
  • There isn't a thorough programme exam available right now. Students must succeed on all of their course exams in order to finish the programme.