Level 3 Award Certificate in Food Safety (RQF)

Who is it for?
The level 3 qualification has been developed for managers and supervisors in small, medium or large catering, manufacturing or retail businesses.

They are particularly relevant for those who have the responsibility to develop or monitor
HAACP based food safety management procedures and systems in accordance with Regulation (EC) 852/2004 that requires: Food business operators shall put in place, imple-ment and maintain a permanent procedure or proce-dures based on HACCP principles.

Length of Course:
18xhours (3xDays)

Course Content:

• Legislation
• Supervisory Management
• Temperature control (chilling and cooking)
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others

Outcome:  On successful completion of the course candidates will be able to understand :

• Terminology used in respect to supervising food
• Supervisors role in ensuring compliance with UK and European food safety legislation
• Concept of contamination and the risks it impos- es on food safety
• Role temperature plays in the control of food safety
• Importance of good workplace and equipment design to ensure food safety
• Importance of supervising high standards of cleanliness in food premises
• Importance of good pest control practice
• The need for high standards of personal hygiene The importance of being able to contribute to staff training.
• Principles of HACCP system and how a supervisor can contribute to the implementation of a food safety management system in a catering enterprise
• Function of tools, such as Safer Food, Better Business in implementing a food safety management system.

Assessment:
Assessment will be carried out by a multiple choice examination.

Date: 03/03/2026

Course Length: 3 Day

Price Per Person: £365.00 +VAT

Lunch: Not Provided

Assessment: Multi-choice Assessment

Payment Terms:
A 10% deposit is taken at the time of booking, with the remainder invoiced prior to your course date and should be paid in full before the day of the course.