The QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures is designed for supervisors, managers, and professionals responsible for maintaining food safety standards in food businesses. The QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures aligns with international food safety regulations and equips learners with advanced knowledge of food hygiene, risk assessment, and compliance with industry best practices. Food safety is a critical aspect of any food-related business, ensuring the protection of public health and compliance with legal requirements.
The QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures provides in-depth training on food safety management, including hazard identification, risk control, and implementation of HACCP (Hazard Analysis and Critical Control Points) principles. It enables participants to develop a proactive approach to food safety, ensuring high standards of hygiene, storage, and handling are maintained across all operations. The QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures consists of six comprehensive study units, covering essential topics such as food safety laws and regulations, risk assessment and hazard control, cleaning and sanitation procedures, and food safety management systems.
Upon completion of the QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures, learners will have a thorough understanding of legal obligations and industry standards, allowing them to implement robust food safety protocols in their workplace. The QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures is highly beneficial for individuals working in restaurants, catering services, food manufacturing, retail food businesses, and hospitality sectors. It is also suitable for food business owners and those responsible for staff training and compliance with food hygiene regulations.
Course Contents of QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures:
The QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures offers 6 Credits, requiring a Total Qualification Time (TQT) of 20 hours, including 16 Guided Learning Hours (GLH). This advanced-level course provides in-depth knowledge of food safety procedures, risk management, and regulatory frameworks.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16009-1 | Food Safety Management Systems (HACCP Principles) | 1 | 2 | 3 |
| QC16009-2 | Foodborne Illnesses and Prevention Strategies | 1 | 2 | 3 |
| QC16009-3 | Pest Control and Facility Hygiene | 1 | 3 | 3 |
| QC16009-4 | Advanced Risk Assessment and Control Measures | 1 | 3 | 3 |
| QC16009-5 | Legal Responsibilities of Food Handlers and Managers | 1 | 3 | 4 |
| QC16009-6 | Food Safety Audits and Inspections | 1 | 3 | 4 |
Entry Requirements for the QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures:
To enrol in the QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures, participants must meet the following entry requirements:
Minimum Age Requirement: Participants must be at least 18 years old at the time of enrolment.
Educational Qualification: A basic understanding of English is required to ensure learners can comprehend course materials, follow instructions, and communicate effectively during training.
Industry Suitability: This course is designed for supervisors, managers, and professionals responsible for food safety management in catering, hospitality, food manufacturing, and retail food businesses.
Prior Knowledge Recommendation: It is recommended that learners have completed a Level 2 Food Safety qualification or have relevant experience in food handling, hygiene, or safety management before enrolling in this course.
Legal and Regulatory Compliance: The course aligns with international food safety laws and industry standards, making it essential for individuals overseeing food safety procedures, HACCP implementation, and legal compliance in food businesses.
Learning Outcomes of QualCert Level 3 Award in Food Safety Training – Safe Practices and Procedures:
This course provides learners with advanced knowledge and skills to effectively manage food safety, prevent contamination risks, and ensure compliance with international food safety regulations.
Food Safety Management Systems (HACCP Principles)
- Understand the key principles of Hazard Analysis and Critical Control Points (HACCP) and their application in food safety management.
- Identify critical control points (CCPs) and implement monitoring procedures to prevent food safety hazards.
- Develop and maintain HACCP documentation to ensure compliance with food safety regulations.
Foodborne Illnesses and Prevention Strategies
- Recognize common foodborne pathogens, their sources, and the risks they pose to public health.
- Implement effective control measures to prevent cross-contamination and foodborne illness outbreaks.
- Understand the role of time, temperature control, and proper food handling in preventing foodborne diseases.
Pest Control and Facility Hygiene
- Identify common pests in food establishments and understand their impact on food safety.
- Implement effective pest control measures and maintain proper facility hygiene to prevent infestations.
- Develop and enforce cleaning and sanitation schedules to ensure compliance with hygiene standards.
Advanced Risk Assessment and Control Measures
- Conduct detailed risk assessments to identify potential food safety hazards in different work environments.
- Implement control measures to mitigate risks associated with biological, chemical, and physical contaminants.
- Develop corrective actions and preventive strategies to maintain food safety standards.
Legal Responsibilities of Food Handlers and Managers
- Understand food safety laws, regulations, and industry standards applicable to food businesses.
- Recognize the legal obligations of food handlers and managers in ensuring workplace compliance.
- Identify the consequences of non-compliance, including legal penalties and reputational risks.
Food Safety Audits and Inspections
- Understand the process of food safety audits and the role of inspections in regulatory compliance.
- Develop procedures for internal food safety checks to maintain high hygiene and safety standards.
- Implement corrective actions based on audit findings to continuously improve food safety management.
This course is designed for individuals responsible for supervising and managing food safety practices in various food-related industries.
Supervisors and Managers in the Food Industry: Ideal for those overseeing food safety procedures in restaurants, catering services, food manufacturing, and retail food businesses.
Food Business Owners and Operators: Essential for individuals managing food establishments, ensuring compliance with food safety laws and best practices.
Quality Control and Compliance Officers: Suitable for professionals responsible for implementing HACCP systems, risk assessments, and food safety audits.
Health and Safety Professionals: Beneficial for those involved in workplace hygiene, food safety inspections, and regulatory compliance.
Individuals Seeking Career Advancement in Food Safety: Ideal for those looking to progress into senior roles within the food sector by gaining an internationally recognized qualification.