Food Safety Award Level 3
Certification Preparation Tyrogen 0.9
-
- English
- English
There are no formal prerequisites.
- Explain how food-related illness occurs and why controls are required.
- Understand the legal basis for food safety requirements and what compliance means in practice.
- Help implement, maintain and improve food safety management procedures (HACCP-based).
- Apply and monitor controls for hygiene, contamination prevention, and temperature/time safety.
- Understand the role of records, verification, audits/inspections, corrective actions, and incident response.
A device with internet access to complete online learning and assessment. Tyrogen recommends learners are 14 years of age or above and have literacy skills suitable for completing an online multiple-choice examination.
Modules
This module develops a Level 3 understanding of risk, illness and impact. It builds clear terminology, explains how food-related illness occurs, and explores the consequences of poor food safety for customers and businesses. The emphasis is on supervisory understanding: explaining why controls are required and recognising when escalation and investigation are necessary.
This module explains the legal framework and roles/responsibilities for compliance. Learners explore why HACCP-based procedures are used, the responsibilities of food handlers, supervisors and food business operators, the meaning of due diligence and the role of records, the role of inspections and enforcement, incident escalation for complaints and allegations, and the consequences and penalties for non-compliance.
This module explains how to implement and maintain HACCP-based food safety management procedures. Learners explore prerequisite programmes, HACCP principles as a practical process, monitoring and corrective actions, verification/validation/review, and documentation expectations proportionate to risk and business size.
This module covers how supervisors apply and monitor controls for hygiene, contamination prevention and temperature/time safety. It includes personal hygiene and fitness-to-work monitoring, induction and competence checks, supervising cleaning and chemical safety, pest management, contamination control including workflow and premises design, temperature/time control including thermometer accuracy checks, and controls from purchase/receipt through service including traceability.