Level 3 Food Hygiene and Safety in Retail

Level 3 Food Hygiene and Safety in Retail
£125 +VAT

If you are a manager or supervisor in a food retail establishment, then you have an important role to play in promoting food safety legislation in the workplace and encouraging other staff members to follow good hygiene practices. By law, all food handlers must be appropriately trained, and this Level 3 course aims to help managers and supervisors understand their essential day-to-day responsibilities, including how to implement the basics of a HACCP food safety management system.

The course provides knowledge of food hygiene practices and legal responsibilities and gives further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible. The course uses a variety of written text, interactive exercises, video content, and downloadable resources to provide learners with up-to-date knowledge of how to comply with, and uphold, food safety law.

  • Matches RSPH and CIEH level 3 syllabus
  • Meets UK and EU legal requirements for food handlers
  • Accredited by CPD and Assured by RoSPA
  • Endorsed by the Institute of Hospitality
  • Fully online course and assessment with no time limits
  • Full audio voiceover
  • Approximate duration: 6-8 hours
  • On completion, certificate is posted the next working day

Who should take this course?

This Level 3 Food Hygiene and Safety in Retail course is suitable for managers and supervisors in all types of food retail establishments, including market stalls, farm shops, grocery stores, supermarkets, butchers, bakers, fishmongers, wholesalers and delicatessens.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs states that food handlers must be trained in food hygiene matters ‘commensurate with their work activities.’ This course ensures that you comply with this regulation by providing learners with detailed knowledge of food safety principles. It gives instruction on how to promote best practice in the workplace and explains the basics of implementing an effective food safety management system based on the principles of HACCP.

If you are a food handler below the level of manager or supervisor then our Level 2 Food Hygiene and Safety for Retail course is designed for your requirements.


CPD Approved
RoSPA Approved
IoH Approved

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

This course is also assured by the Royal Society for the Prevention of Accidents through their RoSPA Qualifications Assurance System, as providing up-to-date, quality and content-approved training.

Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.

On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit. 

This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.

Environmental Health Officers

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Screenshots (click to view)

If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!

Interactive Demo

Course content

1Introduction and Supervising Food Safety

Key terms, why is food safety important?, which foods cause illness?, who is most at risk?, roles of responsibility.

2Food Safety Legislation

Food hygiene and the law, food safety management systems, enforcing the law, working with authorised officers, notices, fines and prosecution, due diligence, supervisor responsibilities, investigating outbreaks of food-borne illness.

3Physical Contamination

Physical contamination, the 6 Ps, controlling physical contamination, detecting contaminants.

4Chemical Contamination and Non-Bacterial Food Poisoning

Chemical contamination, acrylamide, scombrotoxic food poisoning, poisonous ingredients, metals, mycotoxins, food safe packaging, chemical food poisoning, controlling chemical contamination.

5Allergenic Contamination

What is a food allergy?, anaphylactic shock, the 14 named food allergens, allergen labelling laws, Natasha’s Law, allergenic cross-contamination, controlling allergenic contamination, allergen policy, allergens and food deliveries, allergens in food distribution and storage.

6Microbial Contamination

Why is microbial contamination a risk?, food spoilage, bacterial growth, bacterial spores, toxins, cross-contamination, controlling microbial contamination, cooking instructions.

7Food Poisoning and Food-Borne Diseases

What is food poisoning?, Salmonella, Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, Escherichia coli (E.coli), Clostridium botulinum, food borne diseases, Campylobacter enteritis, Escherichia coli 0157, Listeriosis, Typhoid and Paratyphoid, Dysentery (Shigella), viral contamination.

8Food Deliveries, Storage and Preservation

Food deliveries, reputable suppliers, traceability, stock control, use by dates, best before dates, food storage, food service and display, types of food preservation, methods of preservation.

9Temperature Control

Safe temperatures, fridge temperature, freezer temperature, seasonal weather, cooking temperature, reheating food, cooling food, cold and hot holding, cook-chill, cook-freeze, measuring equipment, how to take food temperatures, taking food temperatures correctly, air temperature.

10Premises and Equipment Design

The principles of design, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings, food storage areas.

11Waste Management and Cleaning

Storing waste, waste removal, waste review, benefits of cleaning, supervising cleaning, types of cleaning, six stages of cleaning, cleaning chemicals, cleaning work equipment and surfaces, cleaning schedules.

12Pest Control

Pest control and the law, common pests, stored product pests, animal pests, controlling pests, environmental, chemical and physical controls, pest control documentation.

13Implementing a Food Safety Management System

What is HACCP?, prerequisite procedures, the 12-step process, TACCP & VACCP, the 12-steps and 7 principles of HACCP, recording and labelling.

14Personal Hygiene

Why is personal hygiene important?, upholding and monitoring standards, standards of personal hygiene, handwashing, skin infections and wounds, sickness, returning to work, protective clothing, hair, jewellery and perfume, smoking and eating at work.

15Training Staff

Why is training important?, levels of training, staff induction training, on-going training, staff training records, food safety culture and whistleblowing, the role of management.

 Download Course Overview (PDF)

Aims of the course

By the end of this course learners will:

  • Understand why food hygiene and safety practices are essential for all food handlers in a retail environment.
  • Have awareness of the relevant food safety legislation and how it can be complied with.
  • Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
  • Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
  • Understand the correct procedures for deliveries, storage and preservation of food and be able to state the safe temperatures for cooking, chilling and freezing food and know how to take accurate temperature readings.
  • Know that the premises must meet certain design standards and that work must occur in a way to promote good food hygiene and reduce the risk of contamination.
  • Understand the importance of cleaning schedules, managing waste and pest control.
  • Understand the basics of implementing a HACCP food safety management system and recognise the tools that can be used to do so.
  • Know what the law requires in regards to personal hygiene when working in a retail premises.
  • Understand the role of the supervisor in ensuring all staff are appropriately supervised, instructed and/or trained in food hygiene.


Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 45 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.

If you don't pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.