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Level 3 Food Safety & Hygiene (CPD)

£35.00

A CPD-standard Level 3 course for supervisors and managers. It covers food safety law and the due-diligence defence, advanced microbiology and FAT TOM, hazard and temperature control, all seven principles of HACCP, and supervising cleaning, pests and staff. Randomised module assessments, a 20-from-40 final exam, and an instant, verifiable certificate.

Enrolment opens September 2026

This course is with CPD for accreditation review. We are not taking enrolments until that is complete, so every certificate we issue carries the accreditation from day one.

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Description

Supervisory-level food safety training for the people who run the kitchen: head chefs, managers and owners. Level 3 moves beyond safe handling to the job of building and running a food safety management system. You work through your legal accountability and the due-diligence defence; the microbiology behind foodborne illness, including spores, heat-stable toxins and the FAT TOM growth conditions; controlling physical, chemical, biological and allergenic hazards; the critical temperatures for cooking, chilling, hot-holding and reheating; the seven principles of HACCP, from hazard analysis to record-keeping; and the prerequisite programmes that hold it all up, from cleaning and pest control to premises design and fitness to work. Assessments are randomised, the final exam draws 20 questions from a bank of 40, and a personalised CPD-standard certificate is issued the moment you pass. This is a knowledge-based course at Level 3 standard; it builds the expertise to run a food safety system but does not replace your own documented HACCP plan or a regulated qualification where one is legally required.

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Frequently asked questions

Is this an accredited Level 3 food hygiene qualification?

This is a CPD-standard Level 3 food safety course written to the supervisory Level 3 standard. It is excellent evidence of advanced training for managers, staff files, EHO inspections and due diligence, but it is not a regulated Ofqual qualification. On passing you receive a personalised, verifiable CPD-standard certificate.

What is the difference between Level 2 and Level 3 food hygiene?

Level 2 is about handling food safely as an individual. Level 3 is the supervisory level: designing, implementing and monitoring the food safety management system (HACCP), understanding the law and due diligence, and managing hazards, temperature controls, cleaning, pests and staff.

Who should take Level 3 Food Safety & Hygiene?

Head chefs, sous chefs, kitchen and catering managers, supervisors, team leaders and business owners — anyone with responsibility for food safety management. A working knowledge of Level 2 is assumed.

Does the course cover HACCP?

Yes, in depth. It covers what HACCP is, prerequisite programmes, and all 7 Principles of HACCP — hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and record-keeping — with practical supervisory examples.

How long does it take and how is it assessed?

Around three to four hours at your own pace. Each of the three modules ends with a randomised assessment, and the course finishes with a final exam of 20 questions drawn at random from a pool of 40. The pass mark is 80%, and your CPD-standard certificate is issued instantly on passing.

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