Highfield Level 3 Award in Food Safety in Catering

PriceFrom: £300.00 + VAT


This qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who are at, or wish to progress to, a higher or supervisory level within a food catering business.

Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.

How long will it take me to achieve this qualification?

The total qualification time for this qualification is 25 hours, of this 20 hours are recommended as guided learning hours.

TQT is an estimate of the total number of hours it would take an average learner to achieve and demonstrate the necessary level of attainment to be awarded with a qualification, both under direct supervision (forming guided learning hours) and without supervision (all other time). TQT and GLH values are advisory and assigned to a qualification as guidance.

How is the qualification assessed?

This qualification is assessed by multiple-choice examination.

What next?

Individuals achieving this qualification can then progress onto any of the Highfield Level 4 Food Safety qualifications, which are ideal for those wishing to progress to management level within a food business.

Sample questions:

  1. Which of the following best describes food hygiene?
    1. Keeping food at the correct temperature from delivery to service
    2. Practical measures taken to ensure food is safe to eat
    3. Implementation of a detailed food safety management system
    4. Ensuring the food room is kept clean to prevent contamination
  2. According to the law, what facilities must be provided for hand washing?
    1. A washbasin, hot and cold water and hand drying facilities
    2. A nailbrush, soap and hand drying facilities
    3. Antibacterial gel, hot and cold water and a hot-air drier
    4. Paper towels, hot and cold water and alcohol wipes
  3. In the event of a food poisoning outbreak, the main role of the environmental health practitioner/officer is to:
    1. Immediately dispose of all suspect food
    2. Prosecute the food business operator
    3. Organise the cleaning and disinfection of the premises
    4. Limit the spread of the outbreak