The Level 3 Award in Food Safety and Hygiene for Catering leads to a qualification awarded by the RSPH
The RSPH Level 3 Award in Food Safety and Hygiene for Catering is an advanced qualification aimed at supervisors, managers, and food business operators responsible for maintaining high standards of food safety. It builds on foundational knowledge and equips learners with the skills needed to manage food hygiene practices effectively within catering environments such as restaurants, hotels, and institutional kitchens.
The course explores the causes of foodborne illness and the controls required to prevent contamination. Key topics include microbiological, chemical, physical, and allergenic hazards, as well as temperature control, safe food storage, cleaning and disinfection, and pest management. Learners gain a thorough understanding of how poor practices can lead to food safety risks and how these risks can be minimized.
A central focus of the qualification is the application of HACCP (Hazard Analysis and Critical Control Points) principles. Participants learn how to develop, implement, and monitor food safety management systems that comply with current legislation and industry standards, ensuring that food is handled safely at every stage of the process.
The course also highlights the importance of supervision and staff training in maintaining a strong food safety culture. By the end of the programme, learners will be able to oversee hygiene procedures, ensure legal compliance, and support safe working practices across their teams, contributing to the overall success and reputation of their organisation.
The assessment for this qualification takes place after completing the training course.
Candidates’ knowledge and understanding will be evaluated through a multiple-choice exam set by RSPH. The test includes 25 questions, and a minimum score of 17 is required to pass.
The exam will be supervised, and all candidates must follow standard examination rules.
A total of 40 minutes is allowed to complete the assessment.
The assessment for this qualification takes place after completing the training course.
Candidates’ knowledge and understanding will be evaluated through a multiple-choice exam set by RSPH. The test includes 25 questions, and a minimum score of 17 is required to pass.
The exam will be supervised, and all candidates must follow standard examination rules.
A total of 40 minutes is allowed to complete the assessment.
This is a one-day, in-person course running from 9:00am to 5:00pm.
As it takes place in a classroom setting, participants are encouraged to take part in discussions, share their experiences, and ask questions.
There will be scheduled breaks throughout the day, including a lunch break.
Training slides will not be provided, so please bring a pen and paper to make your own notes.
