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Home / / International Level 3 Award in Food Safety
OSHA DIGITAL PROFESSIONAL COURSE

International Level 3 Award in Food Safety

The International Level 3 Award in Food Safety is designed for individuals who supervise or manage food handlers and are responsible for maintaining effective food safety practices within a food business. The course p...

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OSHA DIGITAL COURSE Professional Learning
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Course Food Safety and Hygiene Management
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Transcript Available
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Student Card Included
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Assessment Included
01
COURSE INTRODUCTION

About This Programme

The International Level 3 Award in Food Safety is designed for individuals who supervise or manage food handlers and are responsible for maintaining effective food safety practices within a food business.

The course provides a detailed understanding of food safety hazards, contamination prevention, food hygiene legislation, HACCP principles, food storage, temperature control, personal hygiene, cleaning, and pest management. It is particularly valuable for supervisors, team leaders, and managers who have responsibility for food safety within their workplace.

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LEARNING VALUE

Skills You’ll Build

IntroductionFood safety terminology, the importance of food hygiene, food contamination, foodborne illness, and the benefits of effective food safety practices.
Food Safety Hazards and ContaminationMicrobiological, allergenic, physical, and chemical hazards, their sources, and methods of preventing cross-contamination.
MicrobiologyTypes of microorganisms including bacteria, viruses, moulds, yeasts, and protozoa, together with bacterial growth, spores, toxins, temperature control, and methods of reducing microbial contamination.
Foodborne IllnessCommon foodborne illnesses, their causes, effects, prevention, and the importance of effective food safety controls.
Understanding Food LawThe purpose of food safety legislation, responsibilities of food businesses and employees, enforcement, and consequences of non-compliance.
The Role of the SupervisorThe responsibilities of food supervisors and team leaders, including monitoring, auditing, staff management, communication, and training.
Food Safety Management HACCPHACCP principles, hazard identification, critical control points, monitoring procedures, and practical approaches to maintaining an effective food safety management system.
Food PreservationFood preservation methods, packaging, storage practices, and factors that contribute to food spoilage.
Food Storage and Temperature ControlSafe storage practices for chilled, frozen, and ambient foods, including deliveries, date marking, stock rotation, cooking, cooling, packing, distribution, display, reheating, and service.
Personal HygienePersonal hygiene responsibilities, effective handwashing, hand drying, protective clothing, glove use, illness reporting, personal habits, and workplace hygiene requirements.
Workplace and Equipment DesignWorkplace layouts and equipment selection designed to reduce bacterial, physical, chemical, and cross-contamination risks.
Cleaning and DisinfectionThe principles of effective cleaning and disinfection and their importance in maintaining hygienic food premises.
Pest ControlCommon food premises pests, signs of infestation, prevention, waste management, environmental controls, eradication methods, and the role of pest control contractors.
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RECOMMENDED FOR

Best Suited For

This course is suitable for individuals working in supervisory or management roles within the food industry, particularly those who have previously completed a Level 2 Food Safety and Hygiene course.

It is appropriate for supervisors, team leaders, small business owners, and staff responsible for managing food handlers in restaurants, hotels, cafes, takeaways, catering operations, hospitals, schools, colleges, and other food service environments.

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COURSE EXPERIENCE

What You Get

By completing this Level 3 Food Safety course, learners will be able to:

  • Understand the responsibilities of supervisors in maintaining food safety and hygiene
  • Identify food safety hazards and understand appropriate prevention and control measures
  • Understand the importance of safe food preparation, cooking, and temperature control
  • Recognise the causes and prevention of foodborne illness
  • Understand the principles of developing and maintaining an effective HACCP system
  • Apply appropriate food preservation and storage practices
  • Maintain hygienic premises, equipment, and food preparation areas
  • Control contamination through appropriate storage and temperature management
  • Promote effective personal hygiene among food handlers
  • Support a safe and hygienic food preparation, cooking, storage, and service environment
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COMPLETION REQUIREMENTS

How You’ll Be Assessed

Learners may take the course examination after completing the course material and required module quizzes. The examination consists primarily of multiple-choice questions designed to assess understanding of food safety and hygiene principles.

Exam Pattern:

  • Time allowed: 3 hours
  • The examination is open book.
  • A minimum score of 65% is required to pass.
  • Learners may retake the examination if they do not pass on their first attempt.
  • A maximum of three attempts is permitted within a 48-hour period.
  • After three attempts, learners must wait 48 hours before attempting the examination again.
  • Learners should review the course material before making another attempt.
  • A passed examination cannot be retaken solely to improve the score.
  • There is currently no separate comprehensive programme examination. All required course examinations must be successfully completed.
NEED TO KNOW

Frequently Asked Questions

Quick answers to common questions about International Level 3 Award in Food Safety.

This course is suitable for individuals working in supervisory or management roles within the food industry, particularly those who have previously completed a Level 2 Food Safety and Hygiene course.

It is appropriate for supervisors, team leaders, small business owners, and staff responsible for managing food handlers in restaurants, hotels, cafes, takeaways, catering operations, hospitals, schools, colleges, and other food service environments.

IntroductionFood safety terminology, the importance of food hygiene, food contamination, foodborne illness, and the benefits of effective food safety practices.
Food Safety Hazards and ContaminationMicrobiological, allergenic, physical, and chemical hazards, their sources, and methods of preventing cross-contamination.
MicrobiologyTypes of microorganisms including bacteria, viruses, moulds, yeasts, and protozoa, together with bacterial growth, spores, toxins, temperature control, and methods of reducing microbial contamination.
Foodborne IllnessCommon foodborne illnesses, their causes, effects, prevention, and the importance of effective food safety controls.
Understanding Food LawThe purpose of food safety legislation, responsibilities of food businesses and employees, enforcement, and consequences of non-compliance.
The Role of the SupervisorThe responsibilities of food supervisors and team leaders, including monitoring, auditing, staff management, communication, and training.
Food Safety Management HACCPHACCP principles, hazard identification, critical control points, monitoring procedures, and practical approaches to maintaining an effective food safety management system.
Food PreservationFood preservation methods, packaging, storage practices, and factors that contribute to food spoilage.
Food Storage and Temperature ControlSafe storage practices for chilled, frozen, and ambient foods, including deliveries, date marking, stock rotation, cooking, cooling, packing, distribution, display, reheating, and service.
Personal HygienePersonal hygiene responsibilities, effective handwashing, hand drying, protective clothing, glove use, illness reporting, personal habits, and workplace hygiene requirements.
Workplace and Equipment DesignWorkplace layouts and equipment selection designed to reduce bacterial, physical, chemical, and cross-contamination risks.
Cleaning and DisinfectionThe principles of effective cleaning and disinfection and their importance in maintaining hygienic food premises.
Pest ControlCommon food premises pests, signs of infestation, prevention, waste management, environmental controls, eradication methods, and the role of pest control contractors.

By completing this Level 3 Food Safety course, learners will be able to:

  • Understand the responsibilities of supervisors in maintaining food safety and hygiene
  • Identify food safety hazards and understand appropriate prevention and control measures
  • Understand the importance of safe food preparation, cooking, and temperature control
  • Recognise the causes and prevention of foodborne illness
  • Understand the principles of developing and maintaining an effective HACCP system
  • Apply appropriate food preservation and storage practices
  • Maintain hygienic premises, equipment, and food preparation areas
  • Control contamination through appropriate storage and temperature management
  • Promote effective personal hygiene among food handlers
  • Support a safe and hygienic food preparation, cooking, storage, and service environment

Learners may take the course examination after completing the course material and required module quizzes. The examination consists primarily of multiple-choice questions designed to assess understanding of food safety and hygiene principles.

Exam Pattern:

  • Time allowed: 3 hours
  • The examination is open book.
  • A minimum score of 65% is required to pass.
  • Learners may retake the examination if they do not pass on their first attempt.
  • A maximum of three attempts is permitted within a 48-hour period.
  • After three attempts, learners must wait 48 hours before attempting the examination again.
  • Learners should review the course material before making another attempt.
  • A passed examination cannot be retaken solely to improve the score.
  • There is currently no separate comprehensive programme examination. All required course examinations must be successfully completed.