LICQual Level 3 Intermediate Certificate in Food Safety

Welcome to the LICQual Level 3 Intermediate Certificate in Food Safety course! This comprehensive program is designed for those who aspire to take on a more significant role in food safety management and ensure compliance with industry regulations. Whether you’re a food business owner, manager, or supervisor, this course provides the knowledge and skills needed to oversee food safety practices at an advanced level.

By completing this certification, you will gain a deeper understanding of the principles of food hygiene, risk management, and food safety regulations, allowing you to lead your team to maintain the highest standards of food safety.

The LICQual Level 3 Intermediate Certificate in Food Safety focuses on empowering individuals with the essential skills and theoretical knowledge required to manage food safety risks effectively. This course is ideal for anyone working in food-related environments, including hospitality, food retail, and food manufacturing. The program covers a wide range of topics, including hazard analysis, foodborne illnesses, contamination prevention, and how to create and implement food safety management systems.

Throughout the course, learners will explore the legal requirements, responsibilities, and the critical role of food safety management systems in reducing risks. Additionally, you will learn to conduct risk assessments, implement control measures, and monitor food safety practices to ensure compliance with national and international food safety standards.

On successful completion of the LICQual Level 3 Intermediate Certificate in Food Safety, you will not only enhance your professional development but also demonstrate your commitment to food safety excellence. Get ready to boost your career, improve food safety standards, and ensure the safety of your customers with this accredited qualification.

Course Overview

Qualification Title

LICQual Level 3 Intermediate Certificate in Food Safety

Total Units

6

Total Credits

24

GLH

120

Qualification #

LICQ2200080

Qualification Specification

Download Qualification Specification

To enroll in the LICQual Level 3 Intermediate Certificate in Food Safety, applicants must meet the following criteria:

  • Age Requirement: Applicants must be at least 16 years old.
  • Educational Requirements: Applicants should hold a Level 2 qualification in Food Safety or an equivalent certification. This ensures a foundational understanding of basic food safety principles. Those with general education backgrounds may also apply if they demonstrate basic food hygiene knowledge.
  • Experience: While prior work experience is not compulsory, practical experience in food-related environments is encouraged. Candidates with at least 6 months of experience in food safety or hygiene roles will benefit from the course material and real-world context.
  • English Language Proficiency: Candidates must have a good command of the English language, both written and spoken, to engage with course materials and assessments. Non-native speakers may need to provide proof of proficiency through tests like IELTS or TOEFL.

Qualification#

Unit Title

Credits

GLH

LICQ2200080-1

Principles of Food Safety Management

4

20

LICQ2200080-2

Foodborne Illnesses and Contamination

4

20

LICQ2200080-3

Risk Assessment and Control Measures

4

20

LICQ2200080-4

Legal Requirements and Food Safety Regulations

4

20

LICQ2200080-5

Personal Hygiene and Workplace Practices

4

20

LICQ2200080-6

Monitoring, Auditing, and Reviewing Food Safety Practices

4

20

By the end of this course, learners will be able to:

1. Monitoring, Auditing, and Reviewing Food Safety Practices

  • Understand the importance of monitoring and auditing food safety practices within a food business.
  • Be able to conduct audits to assess food safety procedures and identify potential risks.
  • Demonstrate how to evaluate food safety systems and implement corrective actions to improve practices.
  • Develop strategies for reviewing and maintaining ongoing compliance with food safety standards.

2. Foodborne Illnesses and Contamination

  • Recognize the types and causes of foodborne illnesses and contamination.
  • Identify critical points in the food supply chain where contamination risks are highest.
  • Implement preventive measures to reduce the risk of foodborne diseases.
  • Understand the impact of foodborne illnesses on public health and the food industry.

3. Risk Assessment and Control Measures

  • Conduct effective risk assessments to identify potential food safety hazards in food processing or handling environments.
  • Analyze the severity and likelihood of risks associated with food safety.
  • Develop and apply appropriate control measures to mitigate identified risks.
  • Understand the role of critical control points (CCPs) and how to monitor them.

4. Legal Requirements and Food Safety Regulations

  • Understand the legal obligations related to food safety and hygiene in various jurisdictions.
  • Be able to apply food safety regulations and industry standards to business practices.
  • Identify the key food safety laws and regulatory agencies at local, national, and international levels.
  • Ensure compliance with health and safety regulations to avoid penalties and risks to public health.

5. Personal Hygiene and Workplace Practices

  • Demonstrate correct personal hygiene practices to prevent food contamination.
  • Understand the importance of handwashing, protective clothing, and maintaining a clean working environment.
  • Implement workplace practices that support food safety and hygiene standards.
  • Educate staff on the significance of personal hygiene in reducing contamination risks.

6. Monitoring, Auditing, and Reviewing Food Safety Practices (Repeated)

  • Develop skills in performing regular monitoring and auditing of food safety practices.
  • Be able to identify gaps in food safety practices and propose improvements.
  • Learn to review food safety management systems and make necessary adjustments for continuous improvement.
  • Understand how to report food safety audit findings and track the implementation of corrective actions.

This diploma is ideal for:

  • Individuals working in or aspiring to work in food-related businesses such as restaurants, catering services, food manufacturing, and retail environments.
  • Food safety managers, supervisors, and team leaders looking to advance their skills and knowledge in food safety practices.
  • Business owners or operators of food establishments who need to understand the responsibilities and best practices for maintaining food safety standards.
  • Professionals involved in quality assurance, food safety inspections, and compliance roles within the food industry.
  • Those looking to enhance their career opportunities in food safety and demonstrate their commitment to maintaining a safe and hygienic food environment.
  • Candidates aiming to comply with local and international food safety regulations and ensure their workplace is meeting industry standards for hygiene and risk management.

Assessment and Verification

All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that learners meet all specified learning outcomes.

To achieve a ‘Pass’ in any unit, learners must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the learner has successfully met the required standards.

Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.