Award in Food Safety in Catering - Level 3

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Overview There are food and safety law regulations for individuals who work in environments that prepare food, or a catering …


There are food and safety law regulations for individuals who work in environments that prepare food, or a catering company where food is being handled. It is vital that individuals who work in such settings understand these laws and comply with them. The Award in Food Safety in Catering – Level 3 course is designed for individuals who want to gain a clear understanding of food safety needs in catering, manufacturing and retail sectors. If you cook, handle and prepare food directly this course will impart helpful knowledge. Learn how to maintain maximum hygiene and safety in food establishments.

The Award in Food Safety in Catering – Level 3 course will introduce learners to 11 modules and discuss topics at length including legislation, good hygiene practice, temperature control, workplace and equipment design, waste disposal, cleaning and equipment disinfection, pest control and personal hygiene. The course is on average 10 hours per section, and learners can complete the Award in Food Safety in Catering – Level 3 course in two sections.

All food businesses have a legal responsibility to serve the public with health and safety at the forefront of their services. It is important that food hygiene is practiced to reach the required standard of food safety regulations and protect the consumer. Additionally, businesses must make it a point to hold up their reputation in terms of health and safety.  The Award in Food Safety in Catering – Level 3 course is suited for individuals working in different professions such as catering business, restaurants, fast-food outlets, cafes and hotels, and hospitals.  The Food Safety Act was created in 1990 to ensure that consumer safety is protected at all times. There are potential hazards and risks in the food handling business, and businesses must learn how to prevent them. The Award in Food Safety in Catering – Level 3 certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.

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  • What will I learn?
  • Access Duration
  • Who is this Course aimed at?
  • Entry Requirement
  • Method of Assessment
  • Certification
  • Awarding Body
  • Progression and Career Path
  • Other Benefits

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  • Understand food hygiene hazards and risks when working in food establishments and learn how to implement the best practices to keep the consumers safe.
  • Learn about safe storage temperatures and cooking temperatures.
  • Personal and work station hygiene is vital when handling food directly.
  • Learn about food industry regulations in preparing, cooking and handling food.
  • Understand food poisoning and food contamination and how to prevent them.
  • Give your staff the proper training and equip them with the appropriate skills and knowledge to maintain food safety standards.

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course.  The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

  • Caterers
  • Kitchen staff
  • Restaurant staff
  • Fast-Food Outlet staff
  • Café staff
  • School Cafeteria Cooks
  • Hotel Chefs
  • Hospital staff
  • The course is suitable for all levels of employees, supervisors and managers who work with and directly handle food
  • Anyone with an interest in food hygiene and safety

At the end of the Award in Food Safety in Catering - Level 3 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.

Those who successfully complete the course will be awarded the Level 3 – Award in Food Safety in Catering by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all. 

Once you successfully complete the Award in Food Safety in Catering - Level 3 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to The certification will enable employees in the capacity of junior and senior workers, including Supervisors and Managers to gain high earning positions within the industry.

  • Hotel Chef - £7.47 per hour
  • Catering Supervisor - £8.03 per hour
  • Restaurant Cook - £7.54 per hour
  • Cafeteria Worker - £6.73 per hour
  • Kitchen Chef - £7.47 per hour
Others jobs you can get
  • Kitchen staff
  • Hospital Cafeteria staff
  • School Cafeteria Staff
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  • Repeat and rewind all your lectures and enjoy a personalised learning experience
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  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only)

Course Curriculum

1: Introduction
1.1 Define the terms 00:00:00
1.2 Define the role of a supervisor 00:00:00
1.3 State the economical impact of both good and bad food safety practice 00:00:00
1.4 Describe the trends in reported outbreaks of foodborne illness 00:00:00
1.5 List the groups of people who are most at risk from food-borne illness 00:00:00
2: Legislation
2.1 Current food safety legislation 00:00:00
2.2 State the implications of failing to control them 00:00:00
2.3 Explain the consequences of non-compliance with food safety legislation 00:00:00
2.4 Explain the concept of due diligence 00:00:00
2.5 State the responsibilities that employers and employees have with regard to keeping food safe 00:00:00
2.6 State the role of the supervisor in the investigation of an outbreak of food-borne illness 00:00:00
3: Good hygiene practice
3.1 Overview 00:00:00
3.2 Procedures used to prevent food from being contaminated 00:00:00
3.3 Detection of contaminants and any corrective actions that may be taken 00:00:00
3.4 Risks caused by allergens in foods and the controls measures and labelling needed in food handling to prevent harm 00:00:00
3.5 State the sources, level of incidence, onset times and symptoms for common food poisoning bacteria and food-borne diseases 00:00:00
3.6 Describe the process of binary fission 00:00:00
3.7 Controls required to reduce the risk 00:00:00
3.8 Hazards caused by toxins produced by some food poisoning bacteria 00:00:00
4: Temperature control
4.1 State the temperatures required to control bacterial and enzyme activity in food 00:00:00
4.2 Describe the temperature controls required for food deliveries, food storage, cooking and reheating food, hot and cold holding and the cooling of food 00:00:00
4.3 Describe safe methods of checking, verifying and recording food temperatures 00:00:00
4.4 State the principles involved in preventing food deterioration 00:00:00
5: Workplace and equipment design
5.1 List the design features of a suitable premise for the preparation of food 00:00:00
5.2 State the requirements for adequate lighting and ventilation 00:00:00
5.3 Describe suitable finishes for fixtures and fittings 00:00:00
5.4 Describe the properties of equipment for use in food premises 00:00:00
5.5 Develop and implement effective recording and labelling systems for the receipt and storage of food 00:00:00
6: Waste disposal, cleaning and disinfection
6.1 Describe suitable methods for the storage and removal of waste and state how the process can be adequately supervised. 00:00:00
6.2 State the need for, and benefits of, systematic cleaning and how it can be implemented and supervised. 00:00:00
6.3 Explain the products employed and methods of cleaning, disinfecting, sanitising and sterilising 00:00:00
7: Pest control
7.1 List common food pests and describe the risks they pose to food safety 00:00:00
7.2 Describe the different methods of control that can be used and the role of supervisory management in controlling food pests 00:00:00
8: Personal Hygiene
8.1 Explain the importance of personal hygiene and the responsibilities of food handlers and how that standards can be monitored 00:00:00
8.2 Describe the supervisor’s role in monitoring and preventing contamination from food handlers 00:00:00
8.3 State that suspected cases of persons suffering from food-borne illnesses should be excluded from food handling duties 00:00:00
9: Training
9.1 State the importance of staff induction and on-going training and the contribution that a supervisor can make towards it 00:00:00
9.2 Explain the importance of keeping staff training records 00:00:00
9.3 Describe the supervisor’s and manager’s role in the effective communication of food safety procedures 00:00:00
10.1 Identify the hazards in a food process 00:00:00
10.2 Determine critical control points 00:00:00
10.3 Establish critical limit(s) 00:00:00
10.4 Establish a system to monitor control of the critical control points 00:00:00
10.5 Establish the corrective action to be taken 00:00:00
10.6 Establish procedures for verification to confirm that the HACCP system is working effectively 00:00:00
10.7 Evaluate controls and documentation concerning all procedures and records appropriate to these principles and their application 00:00:00
10.8 Explain the supervisor’s contribution towards inspections and food safety audits 00:00:00
11: Food safety management tools
11.1 Explain safe methods of cooking, chilling, cleaning and avoiding contamination 00:00:00
11.2 Adapt safe methods to suit individual business needs 00:00:00
11.3 Explain how safe methods can be verified 00:00:00
11.4 Describe the concept of ‘management by exception’ 00:00:00
11.5 Explain the opening and closing checks for maintaining a safe environment for food preparation 00:00:00
11.6 Identify methods of documenting a food safety management system 00:00:00

Students feedback


Avarage rating (5)
5 Star
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1 Star
    J S

    Joanna Sutton

    September 21, 2019 - 6:43pm
    Great knowledge

    I’ve always wanted to gain a good knowledge in food safety management, and this course was just so helpful. Thanks for the great knowledge given

    F R

    Finn Reynolds

    September 11, 2019 - 3:00pm
    Outstanding course

    Overall, I thought that the course was outstanding, and it really helped me to gain a good insight into the aspect of food safety. This helped me greatly in my career as well.

    S R

    Seth Russell

    August 29, 2019 - 9:47pm
    Clearly laid out course

    A well organised and clearly laid out course with lots of training resources.

    D B

    Diana Burton

    August 14, 2019 - 4:07pm
    Easy to understand

    The modules were divided exceptionally well, and I understood each step of it

    F B

    Fabian Brown

    July 22, 2019 - 11:31am
    Very good course

    Very happy with the standard of the course

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