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Diploma in Food Hygiene and Safety at QLS Level 3 Course teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Diploma in Food Hygiene and Safety at QLS Level 3 Course is a comprehensive, instructor-guided course, designed to provide a detailed understanding of …
Food safety is vital to protecting public health and ensuring confidence in the food industry. The Diploma in Food Hygiene and Safety Level 3 gives learners the professional knowledge and practical skills needed to manage, monitor, and maintain food hygiene standards effectively.
By completing this course, learners will gain a deep understanding of food safety systems, HACCP principles, contamination control, allergen management, and food hygiene legislation. These skills are highly valued across the food and hospitality industries.
In the UK, professionals such as Food Safety Supervisors and Quality Assurance Managers earn on average £15–£20 per hour, or around £30,000–£40,000 per year, depending on experience and location.
This comprehensive course begins with Module 01, introducing the key concepts of food safety and hygiene. Module 02 explores HACCP and safety management systems, while Module 03 outlines the UK’s food safety and hygiene legislation. Modules 04–05 focus on management tools and supervisory responsibilities. Learners then study Microbiology and Contamination Hazards in Modules 06–07, followed by Controlling Contamination and Food Poisoning types in Modules 08–10.
The next set of modules, 11–13, cover allergen awareness for both businesses and consumers. Modules 14–16 teach temperature control, food spoilage, and preservation. Module 17 addresses the design of food premises, while Modules 18–19 look at cleaning, disinfection, and pest management. Finally, Modules 20–22 deal with food labelling and nutrition, and Modules 23–25 cover personal hygiene, staff training, and adapting food businesses during COVID-19.
This introductory module will draw your attention to the world of food safety. You’ll learn about the food-borne illnesses and its causes, the vulnerable risk groups, and the key terms which will help you to understand food safety and its importance.
The food safety management system, HACCP and its fundamental principles, detail discussion of the implementation of HACCP, and HACCP based food safety management system – these are the keynotes of this module 4.
As the name suggests, this particular module is dedicated to giving you an overview of the key legislation, concerning authorities to enforce the law, code of practices, fines and prosecution, and due diligence.
The highlighted part of module is a vivid discussion on the various food safety management tools. Along with this, learners will also get to know about the management responsibilities and the importance of documenting the food safety system.
This module will tell you everything that you need to know about the roles and responsibilities of a supervisor. Along with the in-depth knowledge of supervisory skills and styles, you’ll also learn about food safety cultures, standards, food safety policies, and quality assurance & control.
In module 6, we’ll give you a tour of Microbiology. In this voyage, you will come across the detail of bacteria and factors responsible for its multiplication, moulds, yeasts, viruses, protozoa, and cyclospora.
From knowing the sources of contamination to understand the processes of detecting contamination – all will be discussed in module 7. You’ll also learn about various types of contamination hazards, vehicles of contamination, and cross-contamination.
This module will shed light on the control of different contamination hazards and the role of the supervisor in the prevention of contamination. Food storage, food preparation and cooking, and food service and delivery are some of the other key topics of this eighth module.
After a brief discussion on food poisoning, this module will draw your attention to the most common causes of food poisoning, food-borne illness, and food-borne viruses. Each of the topics will be discussed in detail.
In this module; you will learn about chemical food poisoning, metallic food poisoning, scombrotoxic fish poisoning, paralytic shellfish poisoning and diarrhetic shellfish poisoning, and the generic control measures for most food poisoning organisms.
In module, we will learn what a food allergy is, exploring the 14 major types of allergens, as well as the difference between food allergies and intolerances. It also provides essential information on how to treat anaphylactic shock.
In module, we will gain a deeper understanding of the different types of food allergens and how to read food labelling information. It also discusses allergen requirements for food businesses.
In module, we will explore food allergens in the vegan diet, with tips on how to order food and takeaways safely. It also provides guidance on how to create allergen-friendly meals at home.
This module will cover the wide area of food and temperature control. Some of the key topics from this module are safe temperatures, fridge & freezer temperature, cooking temperatures, and time without temperature control.
Module 13 will introduce you with the different equipment and process of measuring food temperature. You’ll also learn about when food temperature should be measured and the recording of temperature checks.
This module explains the common signs of food spoilage and prevention methods along with the different approaches to food preservation. Delivery and unloading of raw materials, wrapping and packaging, and stock rotation will also be discussed in this module.
The design, construction, and maintenance of food premises and equipment are essential for maintaining food safety. This module will tell how you can go with these factors to maintain the high standard of food safety.
Waste storage and the removal of waste, cleaning equipment, disinfection, and the procedures and methods of cleaning will be highlighted in this module. Learners will also familiarise with the in-houses and contract cleaning, and the role of the supervisor in cleaning.
The module will look at different types of pests, contamination caused by pests, and the standard control measures. A due-diligence defence and the role of the supervisor in pest control will also be discussed here.
In this module, you will learn about the general principle of food labelling that covers a range of topics, such as: food supplement, fortified food, alcoholic beverage labelling, and nutrition and health claims.
In this module, you will learn about different components of food labelling such as: food identity, ingredient lists, quantitative ingredient declaration, food additives, labelling allergenics ingredients, and date marketing.
This module will tell you about the high standards of personal hygiene, the relevant law and the role of the supervisor in personal hygiene. You’ll also learn about the hazards that come from food handlers.
This final module will draw the curtain on the course by explaining the importance of training for maintaining the high standard of food safety. You’ll also learn about the training methods and the role of management in it.
In the final module you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.
This course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated training and learning provision. Please note that it is not an accredited qualification and does not fall under Ofqual regulation. If you are seeking formal recognition, such as entry into higher education, your training provider can guide you. Additional details are also available in the Learner FAQs on the Quality Licence Scheme website.
Upon successfully completing the Diploma in Food Hygiene and Safety Level 3 course, learners will have the option to order an endorsed certificate as evidence of their accomplishment. This Certificate of Achievement is endorsed by the Quality Licence Scheme.
In addition, once you successfully complete your course, you will instantly receive a FREE CPD Accredited Digital Certificate.
Online Training Academy (OTA) operates as an authorised reseller of QLS-endorsed courses provided by Training Express Ltd. Learners enrolling through OTA will be assigned their courses within the OTA platform; however, all assessments, certification, and registration processes are managed and administered directly by Training Express Ltd.
1.Food business owners and catering supervisors
2.Restaurant and kitchen managers
3.Quality assurance and hygiene officers
4.Hospitality and catering professionals
5.Anyone responsible for food safety management
1.Food Safety Supervisor
2.Quality Assurance Manager
3.Hygiene Manager
4.Food Production Supervisor
5.Catering Manager
6.Environmental Health Assistant
| Diploma in Food Hygiene and Safety Level 3 | |||
| Module 01: Introduction to Food Safety and Hygiene | 00:30:00 | ||
| Module 02: Food Safety Management System and HACCP | 00:44:00 | ||
| Module 03: Food Safety and Food Hygiene Legislation | 00:34:00 | ||
| Module 04: Food Safety Management Tools | 00:30:00 | ||
| Module 05: Supervision of Food Safety and Hygiene | 00:37:00 | ||
| Module 06: Microbiology | 00:28:00 | ||
| Module 07: Contamination Hazards | 00:28:00 | ||
| Module 08: Controlling Contamination | 00:39:00 | ||
| Module 09: Food Poisoning (Bacterial) and Food-Borne Illness | 00:32:00 | ||
| Module 10: Food Poisoning (Non-Bacterial) | 00:32:00 | ||
| Module 11: Basics of Food Allergens | 00:13:00 | ||
| Module 12: Allergen Guidance for Food Businesses | 00:22:00 | ||
| Module 13: Allergen Guidance for Consumers | 00:14:00 | ||
| Module 14: Food and Temperature Control | 00:34:00 | ||
| Module 15: Checking, Verifying and Recording Temperature | 00:25:00 | ||
| Module 16: Food Spoilage and Preservation | 00:38:00 | ||
| Module 17: Food Premises and Equipment: The Design and Construction | 00:35:00 | ||
| Module 18: Waste Disposal, Cleaning and Disinfection | 00:35:00 | ||
| Module 19: Pest Management | 00:29:00 | ||
| Module 20: General Principles of Food Labelling | 00:24:00 | ||
| Module 21: Components of a Food Label | 00:20:00 | ||
| Module 22: Nutrition Labelling | 00:20:00 | ||
| Module 23: Personal Hygiene | 00:30:00 | ||
| Module 24: Food Safety and Hygiene Training for the Staff | 00:29:00 | ||
| Module 25: Food Safety and Hygiene During Covid-19 | 00:11:00 | ||
| Mock Exam | |||
| Mock Exam – Diploma in Food Hygiene and Safety at QLS Level 3 | 00:20:00 | ||
| Final Exam | |||
| Final Exam – Diploma in Food Hygiene and Safety at QLS Level 3 | 00:20:00 | ||
| Assignment | |||
| Assignment – Diploma in Food Hygiene and Safety at QLS Level 3 | 2 weeks, 1 day | ||
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