Level 3 Food Safety and Hygiene Course for Manufacturing – RSPH
Course Syllabus
Ofqual Number
603/0680/4
Guided Learning Hours
26
Total Qualification Time
32 hours
RSPH Syllabus — Learning Outcomes
Taken from the official RSPH specification (603/0680/4, April 2022). Applies to the on-site, webinar and in-house delivery of this course.
1. Understand food safety hazards
- 1.1 The risk to food safety from biological, chemical, physical and allergenic hazards including contamination and cross-contamination
- 1.2 The consequences for food safety from biological, chemical, physical and allergenic hazards
2. Understand food safety management procedures
- 2.1 How food business operators can ensure compliance with food safety legislation
- 2.2 Procedures for the application and supervision of good hygiene practice
- 2.3 Methods and procedures for food safety management
3. Understand the role of the supervisor
- 3.1 The responsibility and level of authority of all relevant staff with respect to food handling practices
- 3.2 The requirements for induction and on-going training of staff
- 3.3 The importance of promoting a food safety culture
Assessment & Grading
Assessment
90-minute multiple-choice examination set by RSPH — 45 questions. Strong performance in some areas of the qualification content may compensate for poorer performance in other areas.
Grading
Pass (at least 30 out of 45 — 67%) or Distinction (at least 38 out of 45 — 85%). Candidates who do not reach the minimum standard for the Pass grade are recorded as not having achieved the qualification and receive no certificate.
Entry Requirements
Ideal for individuals wishing to progress from the RSPH Level 2 Award in Food Safety for Food Manufacturing.
Accreditation
This course is accredited by RSPH — Ofqual Reference Number: 603/0680/4. Upon successful completion, learners receive a certificate that is recognised by employers and environmental health officers across the United Kingdom.
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