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 Safety and Hygiene Level 3
264 Students
Food safety is a critical priority across Canada’s food industry, from restaurants and catering services to food production facilities and healthcare settings. This Food Safety and Hygiene Level 3 course is designed for supervisors, team leaders, managers, and individuals seeking a deeper understanding of food safety management. It provides the knowledge needed to maintain safe food practices and support compliance …
Food safety is a critical priority across Canada’s food industry, from restaurants and catering services to food production facilities and healthcare settings. This Food Safety and Hygiene Level 3 course is designed for supervisors, team leaders, managers, and individuals seeking a deeper understanding of food safety management. It provides the knowledge needed to maintain safe food practices and support compliance with Canadian food safety standards.
Suitable for both newcomers and experienced food handlers, the course explores hazard control, contamination prevention, food safety legislation, HACCP principles, temperature monitoring, and staff supervision. Learners can apply these skills in restaurants, cafés, catering businesses, food manufacturing plants, retail food outlets, and institutional kitchens across Canada.
With flexible online learning, you can study at your own pace while balancing work and personal commitments. Upon completion, you will receive a certificate that demonstrates your commitment to food safety excellence. Enrol today and strengthen your food safety leadership skills.
Please note: This Food Safety and Hygiene Level 3 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
- Gain understanding of food safety principles and hygiene requirements
- Understand HACCP and Food Safety Management Systems (FSMS)
- Learn how to identify, assess, and control food safety hazards
- Develop skills in contamination prevention and temperature monitoring
- Build knowledge of food safety legislation and compliance requirements
- Improve staff supervision and food safety management capabilities
Who Should Take This Course
This course is ideal for:
- Individuals seeking food safety supervisory knowledge
- Beginners interested in the food and hospitality sector
- Restaurant, café, and catering staff members
- Food production and manufacturing employees
- Supervisors and team leaders responsible for food safety
- Anyone interested in Canada's food service industry
Why Take This Course
- Supports career progression within Canada's food sector
- Develops industry-relevant food safety knowledge
- Enhances understanding of food safety regulations
- Flexible online learning with self-paced study
- Certificate available for professional development
- Earn a certification to demonstrate commitment to continued learning
Job Opportunities & Salary (CAD)
- Food Safety Supervisor – CAD $45,000 – $70,000
- Quality Assurance Technician – CAD $48,000 – $75,000
- Food Production Supervisor – CAD $55,000 – $85,000
- HACCP Coordinator – CAD $60,000 – $90,000
- Food Safety Coordinator – CAD $55,000 – $88,000
- Restaurant Operations Supervisor – CAD $45,000 – $75,000
Entry Requirements
- No formal qualifications required
- Basic English reading and writing skills
- Basic computer and internet skills
- Interest in food safety and hygiene
- Access to a device with internet connection
- Suitable for learners across Canada
Accreditation
All of our courses, including this Food Safety and Hygiene Level 3 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.
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Course Curriculum
Module 01: Introduction to Food Safety
Begin by exploring the foundations of food safety and its importance in protecting public health. This module explains how safe food practices help prevent illness and support consumer confidence.
Module 02: Roles and Responsibilities of a Food Supervisor and Policies
Discover the key duties of food supervisors and how workplace policies contribute to safe operations. Learners examine leadership responsibilities and accountability within food environments.
Module 03: Laws and Legislation
Understand the legal framework governing food safety and hygiene practices. The module highlights regulatory requirements and the importance of maintaining compliance in Canadian food-related settings.
Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP
Gain insight into Food Safety Management Systems and the principles of Hazard Analysis and Critical Control Points (HACCP). Learn how structured systems help identify and control food safety risks.
Module 05: Implementation and Tools of FSMS
Explore practical methods used to implement food safety management systems effectively. This section covers monitoring procedures, documentation, and essential management tools.
Module 06: Food Poisoning Causes
Examine the common causes of foodborne illness and how contamination can occur throughout the food chain. Learners develop awareness of key risk factors affecting food safety.
Module 07: Detecting and Preventing Contamination
Learn techniques for identifying contamination risks before they become serious problems. The module focuses on preventive measures that reduce hazards in food preparation and storage.
Module 08: Hazard Control
Effective hazard management is essential for safe food operations. This module explains biological, chemical, and physical hazards and the controls used to minimise risks.
Module 09: Food Poisoning in Detail and Illnesses
Take a closer look at major foodborne illnesses, their symptoms, causes, and prevention strategies. Understanding these conditions helps improve workplace safety and consumer protection.
Module 10: Food Toxins and their Prevention
Explore naturally occurring and externally introduced food toxins that may pose health risks. Learners examine methods used to prevent toxin-related contamination incidents.
Module 11: Food Handling Risks and Practices
Proper food handling plays a vital role in maintaining hygiene standards. This module reviews safe procedures for receiving, preparing, storing, and serving food.
Module 12: Temperature Control
Discover why temperature management is one of the most important food safety measures. The module covers safe temperature ranges and methods for controlling bacterial growth.
Module 13: Recording Temperatures
Accurate temperature records support compliance and quality assurance. Learn how to monitor, document, and verify temperature readings effectively.
Module 14: Spoilt Food and its Prevention
Understand the causes and signs of food spoilage and how improper handling affects product quality. Strategies for reducing waste and preventing spoilage are also discussed.
Module 15: Design Aspects of Food Premises
The layout and design of food premises can significantly influence hygiene standards. This module examines facility design features that support safe and efficient operations.
Module 16: Waste Disposal, Cleaning and Disinfection
Explore effective cleaning schedules, sanitation procedures, and waste management practices. These measures help maintain hygienic environments and reduce contamination risks.
Module 17: Pest Management
Learn how pests can compromise food safety and damage business reputation. The module covers prevention, monitoring, and control measures used in food establishments.
Module 18: Training and Supervising Staff Effectively
Strong supervision helps maintain consistent food safety standards. This final module focuses on staff training, communication, monitoring performance, and fostering a culture of food safety.
FAQ
Core Topics: Hazard Analysis Critical Control Point (HACCP) principles, identifying critical control points, allergen management, and advanced sanitization protocols.
Time Commitment: The advanced online curriculum generally requires 6 to 12 hours of study. You can log in and out to work at your own pace.
Yes. Certifications from accredited providers are accepted across Canadian provinces, satisfying local health board regulations.
Advanced food safety and manager-level certificates in Canada are typically valid for 5 years.
This course is for anyone who needs a Food Handler Certification to work with food in Canada. It is ideal for staff and job seekers in restaurants, cafés, hotels, long term care homes, day cares, food trucks, catering, and other food service settings.
There is no single national Food Handler card in Canada. Each province and territory sets its own rules for Food Handler Certification.
Train Food Safety’s online Food Handler Certification course takes most learners about six to eight hours to complete from start to finish.
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