LICQual Level 3 Award in Food Safety

TThe LICQual Level 3 Award in Food Safety is a professionally designed qualification that provides learners with essential knowledge and practical understanding of food safety principles, hygiene standards, and safe food handling practices. In today’s food industry, maintaining high levels of food safety is critical for protecting consumers, meeting regulatory requirements, and ensuring operational excellence. This course equips learners with the skills required to identify food safety risks, implement effective control measures, and support a strong culture of hygiene and compliance within food-related environments.

This qualification covers key areas such as food contamination prevention, personal hygiene, food storage, temperature control, cleaning procedures, hazard identification, and food safety management practices. Learners develop an understanding of how food safety systems work and how correct procedures can reduce risks associated with foodborne illnesses. The course is suitable for individuals working in or planning to enter catering, hospitality, food manufacturing, retail, and other food-handling sectors where maintaining quality and safety standards is essential.

Successfully completing the LICQual Level 3 Award in Food Safety demonstrates a commitment to professional competence and workplace safety. The qualification supports career development for food handlers, supervisors, team leaders, and professionals responsible for maintaining food hygiene standards. It also provides a strong foundation for progressing to advanced food safety, quality management, and compliance-related qualifications, helping learners enhance their professional credibility in the global food industry.

Overview

Certifying Body

LICQual

Course credits

6 credits

Evaluation

Assessment Based

Study Units

6

Learning Mode

Online

Qualification Structure

To achieve the LICQual Level 3 Award in Food Safety; Candidates must complete the 6 Mandatory units,

Mandatory Units

  1. Food Safety Legislation and Regulations
  2. Food Safety Hazards and Control Measures
  3. Food Safety Management Systems
  4. Safe Food Storage and Temperature Control
  5. Cleaning, Sanitizing, and Pest Control
  6. Staff Training, Supervision, and Monitoring

Upon the successfully Completion LICQual Level 3 Award in Food Safety; learners will be able to

Food Safety Legislation and Regulations

  • Understand and explain the key food safety laws, regulations, and standards relevant to the food industry.
  • Identify the legal responsibilities of food businesses and food handlers to ensure compliance with food safety regulations.
  • Demonstrate knowledge of how food safety legislation impacts day-to-day operations in food establishments.

 Food Safety Hazards and Control Measures

  • Identify the different types of food safety hazards (biological, chemical, and physical) that may occur at various stages of food handling.
  • Evaluate and apply appropriate control measures to prevent or minimize the risk of contamination in food production, preparation, and storage.
  • Understand the concept of risk assessment and how to implement effective preventive actions for food safety.

Food Safety Management Systems

  • Understand the principles of Food Safety Management Systems (FSMS) and their role in maintaining food safety standards.
  • Explain the principles of Hazard Analysis and Critical Control Points (HACCP) and how it can be used to manage food safety risks.
  • Develop the skills to implement, monitor, and review FSMS in food-related businesses to ensure continuous improvement in food safety practices.

Safe Food Storage and Temperature Control

  • Understand the importance of correct food storage practices in preventing contamination and ensuring food safety.
  • Demonstrate the ability to monitor and control food storage conditions, including proper temperature management, to prevent bacterial growth.
  • Apply food storage principles to maintain food quality and safety in line with industry standards.

Cleaning, Sanitizing, and Pest Control

  • Learn the importance of cleaning and sanitizing procedures in maintaining food safety and hygiene in the workplace.
  • Identify effective cleaning and sanitizing methods and materials for various surfaces and food equipment.
  • Understand pest control measures and how to implement them to maintain a hygienic environment, free from contamination.

Staff Training, Supervision, and Monitoring

  • Recognize the importance of staff training in food safety practices to ensure a culture of safety within the workplace.
  • Develop skills to supervise and monitor food safety practices within a team, ensuring compliance with food safety standards.
  • Learn how to assess staff performance and provide effective feedback to ensure continuous adherence to food safety protocols.
Entry Requirements

Entry Requirements

  • Applicants must be at least 18 years old at the time of enrolment
  • High school qualification or equivalent is recommended.
  • Suitable for beginners and individuals working in food-related environments.
  • Since the programme is delivered in English, applicants must demonstrate sufficient proficiency in the language.

What You Need to Know

Yes, learners gain awareness of food safety regulations and compliance responsibilities within food environments.

Yes, it can support progression into supervisory and quality-focused roles within the food sector.

Yes, it supports professionals involved in maintaining food quality, safety checks, and compliance processes.

It provides practical knowledge and professional understanding required for safe and compliant food operations.

Yes, restaurant employees can improve their knowledge of hygiene controls, safe handling, and workplace safety practices.

Learners can continue studying advanced food safety, quality assurance, and food management qualifications.

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