The QualCert Level 3 Award in Food Safety and Hygiene is designed for individuals responsible for overseeing food safety in catering, retail, and manufacturing environments. The QualCert Level 3 Award in Food Safety and Hygiene provides an in-depth understanding of food safety management, ensuring compliance with international food hygiene standards and legal regulations. Participants will gain advanced knowledge of food safety laws, risk assessment, and hazard control, with a strong focus on the implementation of Hazard Analysis and Critical Control Points (HACCP).
The QualCert Level 3 Award in Food Safety and Hygiene covers essential topics such as foodborne illnesses and prevention strategies, safe food storage and temperature control, pest management, and the legal responsibilities of food handlers and managers. The QualCert Level 3 Award in Food Safety and Hygiene is particularly beneficial for supervisors, managers, and business owners who need to implement and maintain high standards of food safety within their operations.
Learners will develop the skills necessary to lead food safety practices, conduct audits and inspections, and ensure proper hygiene measures are followed in food-handling environments. By completing the QualCert Level 3 Award in Food Safety and Hygiene, individuals will be equipped to train and guide staff, enforce food safety policies, and contribute to a culture of food safety excellence. This certification enhances career prospects in the food industry and helps businesses maintain compliance with UK and international food safety regulations.
Course Contents of QualCert Level 3 Award in Food Safety and Hygiene:
The QualCert Level 3 Award in Food Safety and Hygiene offers 6 Credits, requiring a Total Qualification Time (TQT) of 20 hours, including 16 Guided Learning Hours (GLH). Designed for supervisors and managers, this course covers advanced food safety strategies and risk management.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16015-1 | Food Safety Management Systems (HACCP) | 1 | 2 | 3 |
| QC16015-2 | Foodborne Illnesses and Prevention Strategies | 1 | 2 | 3 |
| QC16015-3 | Pest Control and Facility Hygiene | 1 | 3 | 3 |
| QC16015-4 | Legal Responsibilities of Food Handlers and Managers | 1 | 3 | 3 |
| QC16015-5 | Food Safety Audits and Inspections | 1 | 3 | 4 |
| QC16015-6 | Implementation of HACCP in Food Businesses | 1 | 3 | 4 |
Entry Requirements for the QualCert Level 3 Award in Food Safety and Hygiene:
To enrol in the QualCert Level 3 Award in Food Safety and Hygiene, candidates must meet the following requirements:
- Minimum Age Requirement: Participants must be at least 16 years old at the time of enrolment.
- Educational Qualification: A good understanding of English is required to ensure learners can follow instructions, complete assessments, and communicate effectively.
- Prior Knowledge: It is recommended (but not mandatory) that learners have completed a Level 2 Food Safety qualification or have relevant industry experience.
- No Prior Work Experience Needed: While experience in food handling or management is beneficial, this course is suitable for both new and experienced food safety professionals.
- Workplace Suitability: Ideal for individuals working in food service, catering, hospitality, food production, retail, or manufacturing who are responsible for food safety management.
Learning Outcomes of QualCert Level 3 Award in Food Safety and Hygiene:
Upon completing these study units, learners will be able to:
Food Safety Management Systems (HACCP)
- Understand the principles and benefits of HACCP in food safety management.
- Identify critical control points (CCPs) and implement preventive measures.
- Develop and maintain HACCP-based food safety management systems.
Foodborne Illnesses and Prevention Strategies
- Recognize common foodborne pathogens and their impact on public health.
- Implement effective prevention strategies to reduce the risk of contamination.
- Understand the importance of personal hygiene and proper food handling in preventing foodborne illnesses.
Pest Control and Facility Hygiene
- Identify common food industry pests and their risks to food safety.
- Implement pest prevention and control measures in food handling environments.
- Maintain hygiene standards for food premises, equipment, and storage areas.
Legal Responsibilities of Food Handlers and Managers
- Understand food safety laws, regulations, and industry standards.
- Identify the legal obligations of food business operators and staff.
- Ensure compliance with UK and international food safety legislation.
Food Safety Audits and Inspections
- Conduct internal food safety audits and inspections to ensure compliance.
- Identify non-compliance issues and implement corrective actions.
- Prepare for external inspections by regulatory authorities.
Implementation of HACCP in Food Businesses
- Develop and apply HACCP principles in food businesses for risk management.
- Conduct hazard analysis and determine control measures.
- Ensure proper documentation and monitoring to maintain HACCP compliance.
The QualCert Level 3 Award in Food Safety and Hygiene is designed for individuals responsible for maintaining and managing food safety standards in various sectors. This course is ideal for:
- Supervisors and Team Leaders: Those overseeing food handling and hygiene practices in catering, hospitality, and food manufacturing environments.
- Food Safety Managers and Compliance Officers: Professionals responsible for implementing and monitoring food safety policies in businesses.
- Chefs and Kitchen Staff: Individuals working in food preparation who need a deeper understanding of food safety management.
- Catering and Hospitality Professionals: Employees handling food in restaurants, hotels, cafés, and other food service establishments.
- Food Business Owners and Entrepreneurs: Those running food-related businesses, ensuring compliance with hygiene regulations.
- Food Manufacturing and Retail Personnel: Staff involved in food production, storage, distribution, and sales.
This course equips learners with the skills and knowledge to manage food safety risks effectively, ensuring compliance with UK and international food safety regulations.