The QualCert Level 3 Certificate in Food Safety and Hygiene is an internationally recognized qualification designed for individuals responsible for overseeing food safety in catering, hospitality, food production, and retail environments. The QualCert Level 3 Certificate in Food Safety and Hygiene provides advanced knowledge of food safety management systems, legal compliance, and industry best practices, ensuring food handlers maintain high hygiene standards and prevent foodborne illnesses.
The QualCert Level 3 Certificate in Food Safety and Hygiene is ideal for supervisors, managers, team leaders, and business owners responsible for monitoring food safety procedures, implementing hygiene controls, and ensuring compliance with regulatory requirements. The QualCert Level 3 Certificate in Food Safety and Hygiene builds upon foundational food safety principles, covering key topics such as food safety legislation, risk assessment, contamination control, personal hygiene, temperature management, cleaning and sanitation, allergen control, and HACCP implementation.
Learners will develop essential skills to assess and manage food safety risks, implement and monitor food safety policies, and lead their teams in maintaining a safe food-handling environment. The QualCert Level 3 Certificate in Food Safety and Hygiene also emphasizes effective communication, staff training, and the development of a strong food safety culture within an organization. Assessment includes a written examination and practical evaluation, testing both theoretical understanding and practical application in real-world food safety management.
Upon successful completion of the QualCert Level 3 Certificate in Food Safety and Hygiene, learners receive a recognized certification valid for three years, demonstrating their competence in food safety supervision. The QualCert Level 3 Certificate in Food Safety and Hygiene is essential for professionals looking to enhance their leadership in food safety, ensure legal compliance, and advance their careers in the food industry.
Course Contents of QualCert Level 3 Certificate in Food Safety and Hygiene:
The QualCert Level 3 Certificate in Food Safety and Hygiene offers 20 Credits, requiring a Total Qualification Time (TQT) of 100 hours, including 70 Guided Learning Hours (GLH). This course prepares individuals for managerial roles, ensuring compliance with international food safety standards.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16018-1 | Food Safety Management Systems (HACCP) | 4 | 14 | 20 |
| QC16018-2 | Foodborne Illnesses and Prevention Strategies | 4 | 14 | 20 |
| QC16018-3 | Pest Control and Facility Hygiene | 4 | 14 | 20 |
| QC16018-4 | Legal Responsibilities of Food Handlers and Managers | 4 | 14 | 20 |
| QC16018-5 | Food Safety Audits and Inspections | 4 | 14 | 20 |
Entry Requirements for QualCert Level 3 Certificate in Food Safety and Hygiene:
To enrol in this course, candidates must meet the following entry requirements:
- Minimum Age Requirement: Candidates must be at least 16 years old to register for this qualification.
- Educational Background: No formal qualifications are required; however, a basic understanding of food safety principles is recommended.
- Language Proficiency: A good understanding of English is required, as the course materials, assessments, and instructions are delivered in English.
- Prior Knowledge or Experience:
- Completion of the QualCert Level 2 Certificate in Food Safety and Hygiene or an equivalent qualification is highly recommended.
- Employment Status: Suitable for individuals currently working in food handling, catering, hospitality, food production, and retail sectors, or those aspiring to supervisory roles.
- Health and Safety Considerations: Participants should be physically capable of following food hygiene and safety protocols in a food-handling environment.
This qualification is ideal for individuals seeking to develop advanced food safety skills, progress into supervisory roles, and ensure compliance with international food safety regulations.
Learning Outcomes of QualCert Level 3 Certificate in Food Safety and Hygiene:
Food Safety Management Systems (HACCP)
- Understand the principles of Hazard Analysis and Critical Control Points (HACCP) and their application in food safety management.
- Develop and implement monitoring procedures to ensure food safety at each stage of production.
- Apply corrective actions to address food safety risks and prevent contamination.
Foodborne Illnesses and Prevention Strategies
- Recognize common foodborne pathogens, toxins, and contaminants and their impact on public health.
- Identify the main causes of foodborne illnesses, including bacterial, viral, and chemical hazards.
- Implement preventive measures, including proper food handling, cooking, and storage techniques.
Pest Control and Facility Hygiene
- Identify common pests in food establishments, including rodents, insects, and birds.
- Understand the risks posed by pest infestations and their impact on food safety.
- Implement preventive pest control measures, including proper waste management and facility maintenance.
Legal Responsibilities of Food Handlers and Managers
- Understand food safety laws and regulations, including the Food Safety Act 1990 and international food hygiene standards.
- Identify the legal responsibilities of food business operators, managers, and staff in maintaining food safety.
- Recognize the consequences of non-compliance, including fines, business closure, and reputational damage.
Food Safety Audits and Inspections
- Understand the purpose and process of food safety audits and inspections.
- Identify key inspection criteria, including hygiene, sanitation, temperature control, and documentation.
- Develop internal audit procedures to assess and improve food safety compliance.
The QualCert Level 3 Certificate in Food Safety and Hygiene is designed for individuals responsible for supervising food safety practices in catering, hospitality, food production, and retail environments. This course is suitable for:
- Supervisors and Team Leaders – Those overseeing food handling operations and ensuring compliance with food safety regulations.
- Kitchen and Hospitality Managers – Individuals managing food service establishments, including restaurants, hotels, catering businesses, and fast-food outlets.
- Food Production and Manufacturing Professionals – Employees involved in food processing, packaging, and distribution, ensuring safety standards are met.
- Retail and Wholesale Food Handlers – Workers in supermarkets, bakeries, and other food retail environments where food storage and handling are critical.
- Catering and Event Management Staff – Those responsible for planning and delivering food service at events, ensuring proper hygiene and safety practices.
- Healthcare and Care Home Staff – Professionals handling food preparation in hospitals, care homes, and childcare facilities, where food safety is essential for vulnerable individuals.
- Self-Employed Food Business Operators – Entrepreneurs running food-related businesses, including home-based catering, food stalls, and takeaway services.
- Compliance and Quality Assurance Officers – Those responsible for maintaining food safety management systems and ensuring industry compliance.
- Aspiring Food Safety Professionals – Individuals looking to advance their careers in food safety and hygiene management by gaining a recognized qualification.