Food Hygiene Level 3
For supervisors and managers who run a safe kitchen, train their team and keep food safety records using HACCP principles.
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Food Hygiene Level 3
As a supervisor, you answer for more than your own work. You make sure your team handles food safely, follows the procedures and keeps the records. The law requires people who develop and run a business's food safety procedures to be trained in HACCP principles.
Food Hygiene Level 3 builds on Level 2. It covers the seven HACCP principles, supervising and training staff, temperature control, allergen management, cleaning, pest control and inspections. Your CPD certificate is ready the same day you pass.
- Explain your legal responsibilities as a food safety supervisor
- Apply the seven HACCP principles to your own kitchen
- Set critical limits, monitoring checks and corrective actions
- Keep food safety records that show your controls work
- Supervise, instruct and train food handlers
- Manage allergens from delivery to the customer
- Plan cleaning schedules and pest control checks
- Prepare your team and records for a food hygiene inspection
8 short modules, 6 hours in total.
Food safety law for supervisors
The duties of food business operators and supervisors, and how food law is enforced.
Knowledge checkHazards and contamination
Microbiological, chemical, physical and allergenic hazards, and how to control them across your operation.
Knowledge checkTemperature control and monitoring
Setting and checking safe temperatures for delivery, storage, cooking, cooling and hot holding.
Knowledge checkHACCP principles in practice
The seven HACCP principles, from identifying hazards and critical control points to records and verification.
Knowledge checkAllergen management
Controlling the 14 allergens across suppliers, recipes, preparation and labelling, including Natasha's Law.
Knowledge checkCleaning, premises and pests
Cleaning schedules, premises and equipment standards, waste and pest control checks.
Knowledge checkSupervising and training staff
Instructing and training food handlers, hygiene rules, illness reporting and keeping training records.
Knowledge checkInspections and improvement
What happens during a food hygiene inspection, responding to findings and keeping standards improving.
Knowledge checkFinal test and your certificate
Multiple choice, 80% to pass, unlimited attempts. Your CPD certificate is issued by Lift College the day you pass.
This course is for you if
- You are a kitchen supervisor, sous chef or head chef
- You manage a café, restaurant, pub or takeaway
- You lead catering in a school, care home or hospital
- You run your own food business and write its food safety procedures
- You are stepping up from Level 2 into a supervisory role
Your CPD certificate, issued the day you pass.
Your certificate records Food Hygiene Level 3, 6 hours of learning, your completion date and a recommended refresh by date 3 years later. It carries a unique certificate number and a verification link, signed for Lift College by Kate Strohm, Managing Director.
- One price, £19.99. One payment, one learner, no subscription.
- Short modules with a knowledge check after each one and a final test. Instant results.
- 80% to pass, with unlimited free retakes.
- A CPD certificate issued by Lift College as a PDF the same day you pass, with a unique number and a verification link.
- Access for as long as Lift College offers the course, and never less than 3 years from the day you buy.
- A free refresher when your recommended refresh date arrives. Changed your mind? Ask within 14 days of paying and we refund you in full.
CPD certificate
liftcollege.co.uk/verify/LC-CPD-000000The law this course supports
Regulation (EC) No 852/2004 on the hygiene of foodstuffs (assimilated law), Article 5
Food business operators must put in place and maintain a permanent procedure or procedures based on the seven HACCP principles.
Read the legislation →Regulation (EC) No 852/2004 on the hygiene of foodstuffs (assimilated law), Annex II, Chapter XII
Food handlers must be supervised and instructed or trained in food hygiene. People responsible for the HACCP-based procedures must have adequate training in applying the HACCP principles.
Read the legislation →Food Safety Act 1990
Makes it an offence to sell food that does not meet food safety requirements. It is also an offence to sell food that is not what the customer asked for.
Read the legislation →Food Safety and Hygiene (England) Regulations 2013
Enforce the food hygiene rules in England. They also set temperature rules, such as keeping chilled food at 8°C or below and hot-held food at 63°C or above.
Read the legislation →Food Hygiene (Wales) Regulations 2006
Enforce the same food hygiene rules for food businesses in Wales.
Read the legislation →Food Hygiene (Scotland) Regulations 2006
Enforce the food hygiene rules for food businesses in Scotland, including Scotland's own temperature control rules.
Read the legislation →Food Hygiene Regulations (Northern Ireland) 2006
Enforce the food hygiene rules for food businesses in Northern Ireland.
Read the legislation →Food Information (Amendment) (England) Regulations 2019 (Natasha's Law)
Since 1 October 2021, food prepacked for direct sale in England must show its name and a full ingredients list. Allergens must be emphasised.
Read the legislation →£19.99. Pay once, nothing added.
One payment for one learner. You keep access for as long as Lift College offers the course, and never less than 3 years. Changed your mind? Ask within 14 days and we refund you in full.
- PaySecure card payment, one time only.
- Sign inYour learner account is ready straight away.
- StartBegin module 1 the same minute.
Free refresher when it is due
We recommend a refresh every 3 years. We email you 30 days before, and from the refresh date you can retake the latest version free and download a new certificate.
Questions about Food Hygiene Level 3
How long does a Level 3 food hygiene certificate last?
The law does not set an end date for a food hygiene certificate. Lift College recommends refreshing Level 3 every 3 years, or sooner if your role or the rules change. Your certificate shows a recommended refresh by date.
Who needs Level 3 food hygiene?
Level 3 is for people who supervise food handlers or run a business's food safety procedures. The law requires those responsible for HACCP-based procedures to be trained in applying the HACCP principles. Your employer decides who needs which level.
What are the seven HACCP principles?
Identify hazards. Identify critical control points. Set critical limits. Monitor the critical control points. Take corrective action when something is out of control. Verify that your controls work. Keep documents and records that show it.
Do I need Level 2 before Level 3?
No. Level 3 recaps the core hygiene topics from Level 2 before moving on to supervision and HACCP. You can start here if you lead a team.
Is online Level 3 food hygiene training valid?
Your employer decides what training you need for your role. GOV.UK guidance for food businesses says training can come from courses, on-the-job instruction, self-study or relevant past experience. Your certificate records your hours and completion date.
How long do I keep access?
You keep your access for as long as Lift College offers the course, and never less than 3 years from the day you buy. Your certificate PDF is yours to keep.
What is the free refresher?
Lift College recommends refreshing this course every 3 years. When your date comes round, you can retake the latest version free and get a new certificate. We email you 30 days before.
Does it count towards my CPD?
Yes. The course is 6 hours of learning, shown on your CPD certificate issued by Lift College, so you can log the hours in your CPD record.
Can I get my money back?
Yes. Ask within 14 days of paying and we refund you in full.
Can my employer pay?
Yes. Your receipt shows the course, the date and the amount paid, and you can pass it to your employer. Lift College is not VAT registered, so no VAT is charged. Buying for a team? Ask about team enrolment and the team will help.
Food Hygiene Level 2
The food hygiene course for anyone who prepares, cooks or serves food. Temperature control, cross-contamination and allergens.
Food Hygiene Level 1
Food hygiene basics for front-of-house, kitchen porters and low-risk roles: handwashing, cleaning, allergens and illness.
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Recognise anaphylaxis, use an adrenaline auto-injector and manage the 14 allergens. For schools, food businesses and carers.
Leading a kitchen team? CMI Level 3 Management builds your skills as a first line manager.
See the course →Buying for a team?
Enrol several learners at once, one invoice, and a certificate for each person the day they pass. Tell us the courses and how many people and we will set it up.