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  •  Level 3 Intermediate Food Safety Training

Level 3 Food Hygiene Certificate - Course Content

Also known as Level 3 Food Hygiene Intermediate and Food Hygiene supervisor Level 3 training.

1. Introduction & Definitions

Learners will develop an understanding of the key underpinning concepts and definitions used in the food & food safety industries, and be aware of the knowledge and skills required to be a supervisor in the food industry, including:

  • Awareness of issues they will need to understand and skills they will need to develop in order to perform the role of supervisor in a food production or food service environment
  • An understanding of the key differences between bacterial food poisoning and food-borne illness in terms of physiology and method of attack
  • Awareness of important emerging trends in terms of food poisoning incidences in the UK
  • An understanding of basic definitions used commonly in food safety, hygiene and food business management

2. Legislation & Responsibilities

Learners will gain a supervisory level understanding of how food business operators can achieve compliance with UK/EU food safety legislation, and how in general terms this affects a supervisory role in the food industry, including:

  • An awareness of the main bodies of UK and EU Legislation affecting the UK food industry, plus an appreciation of their historical context
  • An awareness of the range of tasks and processes regulated by food safety legislation
  • An understanding of legal responsibilities of supervisors compared to food handlers
  • An awareness of EHO enforcement powers and the process followed in the issue of improvement notices
  • An awareness a supervisor’s role and accountabilities during an EHO inspection or investigation
  • An understanding of the term Due-Diligence within a food production/service context, and what may contribute to developing a Due Diligence position at work

3. The science of Food Poisoning

Learners will develop a supervisory level understanding of the biology and physiology of bacterial food poisoning; from how bacteria function and pose a threat to humans, to the conditions they need to grow and thrive, including:

  • An awareness of organisms causing food poisoning and the roles bacteria play in life and death
  • An examination of the term Food Poisoning and it’s use (and misuse) within the food industry
  • An understanding of the Binary Fission process and how this affects bacterial hazards
  • An understanding of the health complications resulting from various food poisoning threats
  • An understanding the key conditions bacteria need to grow (4 factors)
  • An understanding of the Danger Zone and how these temperatures can be avoided in a kitchen
  • An understanding of intrinsic & extrinsic factors within food and the food service environment
  • An understanding of bacterial toxins and spore production & the threat they pose to safety

4. Food Poisoning Pathogens

Learners will develop a supervisory level understanding of the threats posed by a range of specific food poisoning pathogens, including pathogenic bacteria, food borne-illnesses and biological and non-biological toxins. Learners will also develop an awareness of the sources of these threats and how they can be controlled, including:

  • An understanding of the UK’s most common food poisoning threats, and the logical grouping of threats based on physiology
  • An awareness of a range of specific bacterial food poisoning threats, and an understanding of the relative threats, preferred conditions, symptoms, and control methods
  • An awareness of a range of specific food-borne illnesses, and an Understanding of their relative threats, preferred conditions, symptoms, and effective practical control methods
  • An awareness of specific viral-based food poisoning threats

5. Hazards and cross-contamination

Learners will develop a supervisory level understanding of a range of physical, chemical and biological hazards within a food production/food service environment, considering their likely sources and evaluating a range of controls. Learners will also consider the effect of cross-contamination on food safety, and the role of appropriate allergen controls in the safe production and service of food to the general public, including:

  • Developing an understanding of the relationship between hazard, risk and severity in the context of food production/service
  • Evaluation controls in response physical hazards in a food production/service environment
  • Evaluation controls in response chemical hazards in a food production/service environment
  • Evaluation controls in response biological hazards in a food production/service environment
  • An understanding of how bacterial cross-contamination occurs in a food service context, including the importance of appropriate systemising of processes to avoid contamination
  • An awareness of most common food allergens (allergenic ingredients), evaluating how allergenic threats man be practically controlled

6. Food Safety Management Systems

Learners will develop a supervisory level understanding of Food Safety Management Systems and HACCP principles, while the introduction of a practical FSMS planning framework will allow learners to audit or build an FSMS, evaluating the supervisory implications of attempting to systemise and document food safety, including:

  • An understanding of the roles that FSMS and HACCP principles play in food safety, including their origins and historical context
  • An evaluation of the relative merits and limitations of the SFBB pack
  • An evaluation of approaches to developing an FSMS including a practical opportunity to evaluate an existing FSMS by establishing prerequisites and systems, and embedding HACCP principles
  • An awareness of the range and scope of documentation required to support a working FSMS 

7. Spoilage & Preservation

Learners will develop an awareness of approaches in food preservation, briefly considering their relative merits and limitations in the control of spoilage and pathogenic bacterial in a typical food service environment, including:

  • An understanding of the relationship between spoilage and business profitability
  • An awareness of the how UK food safety law affects food preservation approaches
  • An awareness of how and why food decay occurs
  • An understanding of practical spoilage prevention approaches including Temperature control, Dehydration, Chemical, and Physical approaches, and Advanced techniques
  • Consideration of the likely future trends in food preservation

8. Temperature Control

Learners will gain a supervisory level understanding of the importance of temperature control in a food business, considering best-practice approaches to temperature control in Cooking, Reheating, Hot-holding, Cooling, Cold-Holding, Freezing, Thawing (Defrosting), Cook-chill & Cook-freeze contexts, including:

  • An understanding of the importance of temperature control in food safety
  • An appreciation of the role that effective temperature control plays in the success of an FSMS
  • Competence in the use of probe thermometers including calibration and sanitising
  • An appreciation of the importance of maintaining the integrity of the Cold-Chain
  • Appreciation of the problematic position of FSA current guidance in relation to fridge temperatures and certain bacterial growth
  • An evaluation of various best-practice approaches to a range of common kitchen tasks requiring appropriate temperature control (cooking, cooling, reheating etc)

9. Cleaning & Waste Management

Learners will gain a supervisory level understanding of best-practice cleaning, disinfection and the waste control procedures, together with appreciation of these practices as prerequisite components of a successful FSMS, including:

  • An awareness of the legislation affecting cleaning, disinfection and waste management
  • An understanding of  the scientific basis on which cleaning & disinfection chemicals function
  • An understanding of the terminology and best-practice approaches to cleaning, including the importance of a well-designed and documented cleaning schedule and verification process
  • An awareness of the dangers of using reusable cleaning cloths in a commercial kitchen setting
  • An appreciation of the uses, limitations and dangers of a range of common cleaning and disinfection chemicals including COSHH standards
  • An understanding of the importance of good waste management procedures and practices in controlling bacterial and pest hazards

10. Personal Hygiene

Learners will develop an understanding of the crucial role good personal hygiene standards play in maintaining food safety, implementing standards that meet UK legal requirements, and how to maintain standards within a staffing team, including:

  • An understanding of UK law governing personal hygiene standards & premises requirements
  • Competence in training staff in best hand-washing practice (6 step process)
  • An appreciation of the dangers of unhygienic habits and procedures to deal with cuts, spots & skin infections and other personal hygiene related hazards
  • An appreciation of the requirements protective clothing, changing room, toilet and hand-washing facilities
  • An appreciation of appropriate head coverings and removal of jewellery & loose/small items
  • An appreciation visitor & customer hygiene plus practical approaches to limiting risk to food
  • An appreciation of the importance of enforcing appropriate staff illness reporting, vigilance for signs of staff illness, and in setting the standard for others to follow in personal hygiene

11. Pest Control

Learners will gain an understanding of a range of food pests and their relative hazards and controls, evaluating various appropriate control measures, including:

  • An appreciation of the risks food pests pose to food safety and business viability
  • An appreciation of the legislation that affects the presence/prevention of pests in a food business/premises
  • An understanding of the threats and controls required to deal with a range of common UK food pests including flies, wasps, cockroaches, ants, rats, mice foxes and birds
  • An appreciation of the supervisory responsibilities and practicalities relating to pest control

12. Premises & Equipment

Learners will develop a supervisory level understanding of legal and best-practice guidelines in the design and maintenance of premises, workflow and equipment issues, and the supervisory responsibilities before, during and after an EHO premises inspection, including:

  • An understanding legal requirements of food industry premises and equipment design from a food safety and staff safety perspective
  • An awareness of the importance of, and practicalities in, making a food premises fit-for-purpose
  • An appreciation of good workflow and the role it plays in determining food and staff safety
  • The importance of managing equipment properly, training staff in its use, and approaches to maintenance that reduce hazards to food and staff safety
  • An appreciation of supervisory responsibilities in relation to EHO premises inspections

13. The Supervisor’s Role

The learner will develop and understanding of the range of skills and qualities needed to perform the role of supervisor in a food production or food service setting, together with an evaluation of a range of management and leadership styles in an effort to foster good communication, raise standards and motivate a staffing team, including:

  • An evaluation of the role of a supervisor in a food production or food service context, including responsibilities and optimal personal qualities and attributes
  • An appreciation of supervisory/management level professional development considerations
  • A greater understanding of communication, management and leadership considerations
  • An understanding of a range of practical management and leadership styles and approaches, and the importance of considering individual staff learning styles in training sessions
  • An awareness of the importance of maintaining communication and creating an inclusive atmosphere where communication is open, mistakes are reported & improvements suggested

14. Training your Team

The learner will develop an understanding of the supervisory task of training a team in order to ensure compliance, minimise food safety hazards, and protect staff safety, essential tasks if all staffing team members are to play their full part in controlling hazards and reducing risk within your premises, including:

  • An awareness of staff training requirements in terms of compliance with UK food safety law
  • An appreciation of food safety training accreditation in the context of providing a due-diligence platform for training provision
  • An awareness of requirements/guidance of training provision and competencies for every shift
  • An appreciation of the need to match training to role and associated risk to the safety of food
  • An appreciation of learning styles and their impact on the effectiveness of training sessions
  • An awareness of the importance of maintaining appropriate training records

15. Ethics & Environment

Learners will gain a supervisory/managerial level appreciation of environmental issues affecting all decision makers in the food industry, and evaluate their own (employers) corporate responsibility position and policy, including:

  • An appreciation of the environmental responsibilities affecting food industry decision makers
  • Defining the term Ethics, Environment and Sustainability in the context of the food industry
  • An awareness of emerging environmental trends within the food industry
  • An evaluation of their own environmental and organisational environmental position & policies