Food Safety and Hygiene (Level 3) (UK)
Equip your managers and supervisors with the skills to manage food safety risks, uphold hygiene standards, and ensure legal compliance. This advanced training is essential for leaders in food-handling roles.
Course overview
This course includes Level 1 and 2 content, plus HACCP basics and the additional training required for supervisors, managers, and business owners. It helps you meet your legal and ethical obligations to uphold high food safety standards and confidently manage compliance.
What you’ll learn
- Understand how to manage food hygiene in line with UK law
- Recognise your legal responsibilities as a supervisor or food business operator
- Identify common food safety hazards and how to control them
- Lead personal hygiene, cleaning, and contamination prevention practices
- Apply effective storage, temperature control and delivery checks
- Support the implementation of HACCP-based procedures
- Prepare for inspections and manage required food safety records
Legal context
UK food safety is governed by several key laws designed to protect food from ‘farm to fork’ and prevent foodborne illness. This course introduces the main legal frameworks to help supervisors understand their responsibilities and support compliance in daily operations, including:
- The Food Safety Act 1990
- The Food Hygiene Regulations 2006
- The Food Safety (Northern Ireland) Order 1991
- Retained Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, which has now been incorporated into UK law following EU exit