Food Safety Level 3 UK (RoSPA Accredited)

About This Course

Maintaining food safety is a legal, professional, and ethical obligation for all food businesses. This RoSPA Approved E-Learning course course is designed for supervisors, managers, and senior food handlers who are responsible for maintaining high standards across food operations. Whether you're overseeing food preparation, training staff, or managing safety systems, this course will equip you with the knowledge needed to protect both public health and business reputation.

It provides a comprehensive understanding of UK food safety laws, HACCP principles, allergen management, contamination risks, cleaning protocols, staff training, and audit readiness.

In this course, you will learn:

• The legal responsibilities of food business operators under UK law

• How to apply HACCP principles and manage critical control points

• The structure and implementation of Food Safety Management Systems (FSMS)

• Best practices for temperature control, deliveries, storage, and preservation

• How to prevent and manage all types of contamination — microbial, physical, chemical, and allergenic

• The importance of personal hygiene, staff training, pest control, and emergency procedures

• How to conduct audits, maintain compliance records, and build a strong food safety culture

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Food Safety Level 3 UK.”

This course is not a formal RQF food safety & hygiene qualification, the levels indicate the type of course so that businesses can choose whom it is suitable for.

Course Curriculum

17 Chapters

Chapter 1 – Introduction to Food Safety -

Covers the purpose of food safety, why it is essential in hospitality, and the responsibilities of managers and food handlers in preventing contamination and protecting public health.

Chapter 2 – HACCP Principles (Advanced Hazard Analysis and CCPs) -

Explains the 7 HACCP principles in depth, how to identify hazards, assess risks, set critical control points, and monitor them to ensure food safety.

Chapter 3 – Food Safety Management Systems (FSMS) -

Describes how structured systems like HACCP, SOPs, and daily checks work together to maintain consistent food safety and meet legal requirements.

Chapter 4 – Temperature Control and Food Preservation -

Covers safe temperature ranges, cooking and cooling rules, and preservation methods such as freezing, chilling, drying, and vacuum sealing to prevent bacterial growth.

Chapter 5 – Food Contamination (Biological, Chemical, Physical) -

Explains different contamination risks, how they occur, and the preventive measures needed to control them throughout food handling.

Chapter 6 – Food Poisoning and Foodborne Illnesses -

Details the common pathogens, symptoms, causes of foodborne illness, and how proper handling, cooking, and hygiene prevent outbreaks.

Chapter 7 – Personal Hygiene in Food Handling -

Covers hygiene expectations for food handlers including handwashing, PPE, illness reporting, grooming standards, and behaviour in food areas.

Chapter 8 – Food Storage, Deliveries and Stock Rotation -

Explains correct receiving procedures, storage temperatures, FIFO rotation, labelling, and stock management to prevent spoilage and contamination.

Chapter 9 – Cleaning, Disinfection and Waste Management -

Describes cleaning schedules, chemical use, sanitising procedures, and proper waste disposal to maintain hygiene and prevent cross contamination.

Chapter 10 – Pest Control in Food Premises -

Covers the identification of pests, prevention measures, monitoring techniques, and the importance of working with licensed pest control providers.

Chapter 11 – Food Premises and Equipment Requirements -

Explains layout, workflow, equipment standards, maintenance, ventilation, lighting, and structural requirements that support safe operations.

Chapter 12 – Documentation, Record Keeping and Traceability -

Outlines essential food safety records, monitoring logs, supplier traceability, and documentation needed for compliance and audits.

Chapter 13 – Allergen Management -

Covers the 14 major allergens, preventing cross-contact, communicating allergen risks clearly, and serving allergen-safe meals.

Chapter 14 – Food Safety Auditing and Inspections -

Explains how internal audits and external inspections work, what inspectors look for, and how to prepare for compliance checks.

Chapter 15 – Food Safety Incidents and Corrective Actions -

Teaches how to respond to safety breaches, contamination events, and customer complaints, including containment, reporting, and corrective actions.

Chapter 16 – Training, Supervision and Staff Responsibilities -

Covers the importance of continuous training, manager supervision, refresher sessions, and the responsibilities food handlers must follow every day.

Chapter 17 – Regulatory References (UK-Wide) -

Summarises the key UK food safety laws and codes of practice that govern food handling, hygiene, and enforcement across England, Scotland, Wales, and Northern Ireland.