Recommended renewal: 3 years.
Our certifications have no expiry dates, but we recommend renewing them to stay up to date with industry best practices.
Food Hygiene Level 3 in Catering
239 Students
A single food safety mistake can lead to customer illness, legal consequences, and reputational damage. In Canada’s food service industry, maintaining high food hygiene standards is essential for protecting public health and ensuring compliance with food safety regulations. This Food Hygiene Level 3 in Catering course provides comprehensive knowledge of food safety management, contamination control, hygiene practices, and supervisory responsibilities …
A single food safety mistake can lead to customer illness, legal consequences, and reputational damage. In Canada’s food service industry, maintaining high food hygiene standards is essential for protecting public health and ensuring compliance with food safety regulations. This Food Hygiene Level 3 in Catering course provides comprehensive knowledge of food safety management, contamination control, hygiene practices, and supervisory responsibilities within catering and food service environments.
Designed for both aspiring food handlers and existing hospitality workers, this course explores food safety legislation, microbiology, foodborne illnesses, temperature control, pest management, and food safety supervision. The knowledge gained can be applied in restaurants, cafés, catering businesses, hotels, food production facilities, institutional kitchens, and other food-related workplaces across Canada.
Study online at your own pace and earn a recognised certification that supports career development in the hospitality and food service sector. Strengthen your understanding of food safety management and take the next step towards advancing your career in catering and food operations.
Please note: This Food Hygiene Level 3 in Catering Course only gives you the theoretical knowledge that you need to excel in this field. This Course doesn’t entitle you to practise as a professional in this specific field.
- Extra Included :
- Free Accredited Certificate Included
- Instant e-certificate and hard copy dispatch by next working day
- Fully online, interactive course with audio voiceover
- Self-paced learning and laptop, tablet, smartphone-friendly
- 24/7 Learning Assistance
- Discounts on bulk purchases
Last audited and updated on: 15th April 2026
Sneak Peek
Learning Outcomes
By the end of the Food Hygiene Level 3 in Catering Course, learners will be able to:
- Gain understanding of food hygiene and food safety management principles
- Understand food safety legislation and compliance requirements
- Learn how to identify and control contamination hazards
- Develop skills in food temperature monitoring and record keeping
- Build knowledge of foodborne illnesses and prevention methods
- Recognise the importance of hygiene, sanitation, and safe food handling
Who This Course Is For
- Beginners entering the hospitality or catering industry
- Food handlers seeking advanced food hygiene knowledge
- Restaurant, café, and catering staff
- Supervisors and team leaders in food service settings
- Individuals changing careers into hospitality
- Anyone interested in food safety and compliance in Canada
Why Take This Course
- Supports career opportunities in Canada's food service sector
- Develops food safety and hygiene management knowledge
- Flexible online learning with self-paced study
- Suitable for beginners and experienced workers
- Enhances workplace compliance and operational awareness
- Includes certification for professional development
Job Opportunities & Salary (CAD)
- Food Safety Supervisor – CAD $50,000–$75,000
- Catering Supervisor – CAD $48,000–$72,000
- Restaurant Supervisor – CAD $45,000–$70,000
- Food Service Manager – CAD $55,000–$90,000
- Quality Assurance Technician (Food Industry) – CAD $50,000–$80,000
- Catering Manager – CAD $55,000–$85,000
Entry Requirements
- No formal qualifications required
- Basic English reading and writing skills
- Basic computer literacy
- Interest in food safety and catering operations
- Access to an internet-connected device
- Suitable for beginners in Canada
Accreditation
All of our courses, including this Food Hygiene Level 3 in Catering Course Course, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.
CPD Accredited
All of our courses are accredited by the CPD Quality Standards as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
QLS Endorsed
The Quality Licence Scheme (QLS) is a trusted endorsement framework that certifies high-quality, non-regulated training programmes across various sectors.
Association of Healthcare Trainers
The Association of Healthcare Trainers (AoHT) promotes high-quality healthcare training, supporting providers to deliver relevant, industry-aligned education and improve professional standards.
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost CA$9.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.
↻
Course Curriculum
Food Safety – Introduction
Begin with the core principles of food safety and why they matter in catering environments. Learn how proper food handling protects consumers and supports business compliance.
Supervision of Food Safety
Effective food safety starts with strong leadership. Explore the responsibilities of supervisors in maintaining hygiene standards, monitoring compliance, and promoting safe working practices.
Food Safety Legislation
Food businesses must operate within legal requirements. This module introduces key food safety regulations, responsibilities, and compliance considerations relevant to food operations.
Food Safety Management Systems
Discover how structured food safety management systems help organisations identify risks, maintain standards, and ensure consistent food safety practices.
Food Safety Management Tools
Learn about practical tools used to monitor and manage food safety processes. Understand how documentation, monitoring systems, and risk assessments support compliance.
Microbiology
Explore the role of microorganisms in food safety. Gain insight into bacteria, viruses, moulds, and other microbes that can affect food quality and consumer health.
Contamination Hazards
Food contamination can occur at any stage of production and service. Examine common physical, chemical, and biological hazards and their potential impact.
Controlling Contamination
Prevention is a key part of food safety. Learn methods for reducing contamination risks through effective handling, storage, preparation, and workplace procedures.
Bacterial Food Poisoning and Food-Borne Illness
Understand the causes, symptoms, and prevention of bacterial food poisoning. This module highlights common pathogens associated with foodborne illnesses.
Non-bacterial Food Poisoning
Not all food-related illnesses are caused by bacteria. Explore other sources of food poisoning, including toxins, allergens, and chemical contaminants.
Personal Hygiene
Good personal hygiene plays a critical role in food safety. Learn best practices for handwashing, protective clothing, health reporting, and workplace hygiene.
Food and Temperature Control
Temperature management is essential for preventing bacterial growth. Discover safe temperature ranges and effective methods for storing, cooking, and serving food.
Checking, Verifying and Recording Temperature
Accurate monitoring helps maintain food safety standards. Learn how to check, verify, and document temperature readings using appropriate procedures.
Food Spoilage and Preservation
Why does food spoil, and how can it be preserved? This module examines spoilage processes and methods used to extend food shelf life safely.
Food Premises and Equipment: The Design and Construction
The design of food premises can influence hygiene and safety. Explore considerations for equipment, layout, construction materials, and maintenance.
Waste Disposal, Cleaning and Disinfection
A clean environment helps prevent contamination. Learn effective cleaning schedules, disinfection methods, and waste management practices.
Pest Management
Pests can create serious food safety risks. Understand prevention strategies, monitoring techniques, and control measures used in food businesses.
Food Safety Training for the Staff
Staff awareness is essential for maintaining standards. Discover the importance of food safety training and how it contributes to a culture of compliance.
Reopening and Adapting Your Food Business During COVID-19
Explore key considerations for maintaining safe operations during public health challenges, including hygiene measures, risk management, and workplace adaptations.
FAQ
The course is suitable for food handlers, catering staff, supervisors, hospitality workers, and anyone responsible for food safety within a food business.
You will learn about food safety systems, hazard control, temperature monitoring, hygiene practices, staff training, and compliance requirements.
Yes. Food hygiene and food safety management knowledge are valued across supervisory, management, and operational roles within the hospitality and catering sectors.
This certification is typically for catering managers, head chefs, QA personnel, and supervisors who are responsible for developing food safety programs, training staff, and overseeing hazard control points (HACCP). Basic food handler certificates (Level 1/2) are for regular staff.
The curriculum goes beyond basic food handling to cover:
- Developing and managing HACCP (Hazard Analysis and Critical Control Points) plans.
- Advanced pest control and strict facility maintenance.
- Compliance with provincial Food Premises Regulations and Health Canada guidelines.
- Staff training and implementing corrective actions during safety breaches.
Most provincial advanced and supervisor certifications are valid for 5 years, though this varies depending on the province and the specific certifying body.
Would you like me to:
- Help you find provincially approved Level 3/Advanced courses in your specific region?
- Explain the difference between Level 3 and Basic Food Handler certifications?
- Provide information on how to implement HACCP systems in a catering business?
Excellent
4.8/5
4.7 Average - 20 Reviews
★ Reviews
Previous
Next
$100 ex VAT
SAVE 0% - OFFER ENDS SOON
 |
Take All course
for $99-
01 Year of full Course access -
Level 3
-
Endorsed Certificate of Compleiton
-
10 hours, 40 minutes of total Unit + Quiz duration -
10 CPD Points
- Item added to cart