Food Safety Level 3 (VTQ)
Online & Classroom Training Course
Our Food Hygiene Level 3 course is available as an online e-learning option through our partner dashboard or as an interactive classroom session. It is designed to meet the requirements of various regulations in food preparation, HACCP, and health and safety. This Level 3 course offers advanced training for those needing a more comprehensive understanding of food safety.
The course covers essential topics such as food hygiene legislation, the role of the Environmental Health Officer, and the implementation of HACCP principles. Participants will gain in-depth knowledge about bacteriology, food poisoning, cross-contamination prevention, and personal hygiene standards. The curriculum also includes practical guidance on food storage and preservation, pest control, and effective use of "use by" and "best before" dates for stock control.
Ideal for managers, supervisors, and senior staff in food-related industries, this course ensures that participants are well-equipped to maintain high standards of food safety and hygiene. Successful completion of the course will provide a solid foundation for those looking to advance their careers in food safety and meet the stringent requirements of food safety regulations.
Video Playtime
6 hours and 21 minutes
Video Count
136 videos
Audio
English
Captions
English
Proof of Completion
Certificate
This Course Includes:
- Endorsed by Skills for Care & TQUK
- 7.0 hrs CPD Certificate
- Evidence Based Training Certificate
- Instant printable wall certificate
- 100% online or add a skill session with a certified instructor
- 24/7 on-demand video
- Access on mobile
- Weekly refresher video
- Expiration reminder
- Student manual - English, Hindi, Lithuanian, Polish, Spanish, Arabic and Portuguese
Preview the course content:
Section 1
Introduction to Food Safety Level 3
- Course introduction 2:07
- The Environmental Health Officer 2:04
- Training for people involved in food handling 2:33
- and more...
Section 2
Food Safety Laws and Regulations
- UK Food Safety Legislation and Enforcement 1:42
- Relevant Legislation 3:00
- Natasha's Law in Food Prepacked for Direct Sale 1:55
- and more...
Section 3
HACCP
- HACCP 3:11
- Flow Diagram and Hazard Analysis for Food Safety 2:48
- Critical Control Points in HACCP 3:34
Section 4
Bacteriology and Food Poisoning
- Introduction Food Poisoning and Foodbourne Diseases 1:29
- Understanding Foodborne Illnesses 2:12
- High risk groups of people for food safety 4:08
- and more...
Section 5
Food Contamination
- Introduction to Contamination Hazards in Food Safety 1:29
- Cross-contamination direct and indirect 2:34
- Example of indirect cross contamination 4:03
- and more...
Section 6
Personal Hygiene
- Personal Hygiene in Food Safety 1:58
- Cleaning your hands effectively 3:50
- Waterless hand gels 4:21
- and more...
Section 7
Food Premises
- What the law requires regarding rooms where food is prepared, treated or processed 3:07
- Movable and temporary premises 2:03
- Transporting food 1:36
- and more...
Section 8
Food Storage and Preservation
- Food area requirements 1:52
- Rules on keeping your water supply safe 2:37
- Date Marks, Damaged Food and Record Keeping 2:09
- and more...
Section 9
Stock Control
- Stock Control 2:00
- Ordering food and suppliers 3:45
Section 10
Food Safety Monitoring
- Types of Food Safety Monitoring 5:04
- Swabbing and ATP Testing 2:51
Section 11
Water and Water Supplies
- Safe water supply 1:36
Section 12
Waste Handling
- Food and oil waste 2:17
Section 13
Cleaning, Disinfection and Workplace Controls
- Cleaning and Disinfecting for Food Safety 1:44
- Clean as you Go 3:38
- Effective Disinfection in Kitchens 2:16
- and more...
Section 14
Food Safety Supervision Management
- Introduction to UK Food Safety Supervision Management 1:58
- Supervisor's Role in Securing High Standards of Personal Hygiene 2:48
Section 15
Enforcement and Visits
- Food complaints 3:35
- What food inspection visits are for? 3:05
- The Food Inspection visit and what they can do 4:11
- and more...
Section 16
Diet, Nutrition and Hydration introduction
- Guidelines for a healthy diet 2:41
- What nutrition does the body require 1:37
- What affects food choice and intake 2:32
Section 17
Macronutrients
- Proteins 2:22
- Fats 3:22
- Carbohydrates 1:41
Section 18
Micronutrients
- Vitamins 4:47
- Minerals 5:08
Section 19
Fluids
- Fluids and Hydration 2:08
- Hydration In the Elderly 2:08
Section 20
Nutrition and Malnutrition
- The Digestive System 3:03
- Malnutrition 2:29
- Nutrition and children 4:14
- and more...
Section 21
Food Groups
- Fruits and vegetables 2:24
- Bread, cereals and starchy foods 2:14
- Milk and dairy 0:58
Section 22
Different Diets
- Special diets 1:26
- Diets for people with dementia 2:46
- Irritable Bowel Syndrome IBS 2:27
- and more...
Section 23
Food Labelling
- Labelling of nutritional information 1:59
- The eat well plate 1:23
Section 24
Food Allergies
- Facts about food allergies 1:22
- Food intolerance 1:14
- Food Allergies 1:25
- and more...
Section 25
Food Allergies and Labelling
- Allergen Labelling on Food 4:19
- Food labelling 1:33
- Restaurants and take-a-way food 1:52
Section 26
Allergen Controls
- Allergen controls 1:02
Section 27
Summary
- Course Summary 2:07
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Who needs Instructor training?
Most people take Instructor training as a requirement for their job or for their personal life. Whether you work in healthcare or another profession or are simply looking for a new qualification, ProTrainings has the course that is suitable for you! Online courses allow you to train at your own pace, in your own time.
Some professionals that may need a Instructor course include:
- Food supervisor
- Food manager
- Production manager
- Chefs
- Manufacture of food
- Catering
- Kitchens
- Hospital and care workers
- Hotels and restaurants
More about this course
Our Food Hygiene Level 3 course is available as an online e-learning option through our partner dashboard or as an interactive classroom session. It is designed to meet the requirements of various regulations in food preparation, HACCP, and health and safety. This Level 3 course offers advanced training for those needing a more comprehensive understanding of food safety.
The course covers essential topics such as food hygiene legislation, the role of the Environmental Health Officer, and the implementation of HACCP principles. Participants will gain in-depth knowledge about bacteriology, food poisoning, cross-contamination prevention, and personal hygiene standards. The curriculum also includes practical guidance on food storage and preservation, pest control, and effective use of "use by" and "best before" dates for stock control.
Ideal for managers, supervisors, and senior staff in food-related industries, this course ensures that participants are well-equipped to maintain high standards of food safety and hygiene. Successful completion of the course will provide a solid foundation for those looking to advance their careers in food safety and meet the stringent requirements of food safety regulations.
This course comes with 7.0 hrs (18.0 class) of CPD, although the time to complete the course online may be less than this. Total course time includes 6 hours and 21 minutes of video training as well as knowledge reviews, final test, remedial help and reviewing downloaded material.
The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.
- Student Manual (V8.4) - Food Hygiene - English
- British Society for Allergy & Clinical Immunology (BSACI) Website
- Catastrophic bleeding and trauma First Aid Guidance From ProTrainings
- Clean hand techniques leaflet
- Control of legionella bacteria in water systems - Audit checklists
- Coronavirus (COVID-19) link to the NHS website
- Essentials of health and safety at work link to HSE website
- Find a classroom course locally
- Find out what other courses are available as video online, blended and classroom courses nationally on our course finder
- First Aid at Work Regulations 1981 HSE document
- Food Safety Agency document on Controlling E.coli O157
- Food Safety Agency website
- Food Standards Agency - FAQ's on gluten intolerance and food labelling
- Food Standards Agency - Food allergy and intolerance
- Free student first aid program leaflet
- HSE 5 steps to Risk Assessing link to HSE website
- HSE guide to PPE
- Home Emergency Contact Sheet
- Labelling guidance leaflet
- Legionnaires’ disease - Control of legionella bacteria in water systems
- Legionnaires’ disease A brief guide for duty holders
- Link to the HSE website
- ProForm92 Level 3 Award in Supervising Food Safety in Catering Theoretical Assessment
- REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs
- RIDDOR link to the HSE guide
- Regulated - COVID 19 Pre-Screen Student Evaluation Form
- Sign up for free Student First Aid - use code SCH-376-61-571
- Student Manual (V8.2) - Food Hygiene - Lithuanian
- Student Manual (V8.2) - Food Hygiene - Spanish
- Student Manual (V8.3) - Food Hygiene - Hindi
- Student Manual (V8.3) - Food Hygiene - Polish
- Student Manual (V8.3) - Food Hygiene - Portuguese
- Student Manual (V8.3) - Food Hygiene - Romanian
- Visit the First Aid Show free for first aid and medical videos
- Woundclot - haemostatic gauze for all types of bleeding
Reviews
Frequently Asked Questions
I want to complete a short practical module after completing the online course, is this possible?
We have a network of over 1000 approved and monitored instructors to deliver a short skill training session nationwide or we can come to your workplace to deliver the training. This blended training saves class time and provides the same qualification. Contact us on 01206 805359 to discuss your options.
Are the food safety student manuals available in different languages?
Yes the ProTrainings food courses like all courses have a downloadable student manual and with the food courses the manuals are available in English, Russian, Lithuanian, Polish, Russian, Arabic, Spanish and Portuguese. Having the student manual in other languages helps students understand the course.
What is CPD and why is having Certified CPD important?
CPD stands for Continuous Professional Development and is required in many business sectors. Even if you do not require a set CPD credit level, having Certifed CPD ensures the quality of training. ProTrainings are the highest gold standard of CPD ensuring that all courses are externally verified and mapped to the highest levels.
What is "SCORM ready" and will courses run on a LMS?
SCORM Ready means that online courses can run on any compatible Learning Management System (LMS). SCORM courses run seamlessly on your existing LMS system without a separate login so staff only login using the existing company system. ProTrainings online courses have an advanced SCORM ready system to give more features than any other company.
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