Food Hygiene Level 3 for Retail

Food Hygiene Level 3 for Retail

Updated Jul 20, 2024
Course Description

Course Overview

This Food Hygiene Level 3 course is essential for any manager or supervisor in a food retail establishment. This course is also ideal for people running their own business and wanting to operate legally and safely.

All managers and business owners have an important role to play in promoting food safety in the workplace, encouraging other staff members to follow good food hygiene practices and contributing towards the business’ food safety management system.


Course Outline

This Food Hygiene Level 3 course is divided into 14 easy to follow interactive modules and includes a multiple choice test at the end:

  • Introduction to Supervising Food Safety
  • Food Safety Legislation
  • Food Contamination
  • Controlling Contamination
  • Micro-Organisms, Food Poisoning and Viruses
  • Non-Bacterial Food Poisoning
  • Temperature Control
  • Checking, Verifying and Recording Temperatures
  • Waste, Cleaning and Disinfection
  • Pest Control; Personal Hygiene
  • Training Staff
  • Implementing a Food Safety Management System
  • Training Staff


Target Audience

This course is ideal for anybody either working or wanting to work with teams in the food retail sector. It is also for people who are supervising or managing a team but without a formal qualification. This course is about real learning and will enhance any CV with an internationally recognised qualification.


Learning Objectives

By the end of this course learners will:

  • Categorise food into four distinct food groups.
  • Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
  • Limit allergens from contaminating food.
  • Understand the basics of personal hygiene and why it is important.
  • Identify what is required from a food premises in order for it to be food safe.
  • Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination.
  • Explain the basics of a HACCP food safety management system and recognise the relevance of auditing and inspection
  • Understand different ways in which food can be cooked, reheated or held.
  • Have awareness of the relevant food safety legislation and how it can be complied with.
  • Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
  • Know what the law requires in regards to personal hygiene when working in a food retail premises.