In the ever-evolving global food industry, the demand for knowledgeable and competent professionals who can manage food safety risks has never been higher. The LICQual Level 3 Intermediate Certificate in Food Safety is a highly respected qualification designed for individuals in supervisory or managerial roles who are responsible for ensuring food safety practices are implemented and maintained effectively across operations.
This internationally recognized certification bridges the gap between foundational food hygiene knowledge and advanced food safety management. It equips learners with in-depth insights into contamination risks, foodborne pathogens, cleaning and disinfection procedures, temperature control, personal hygiene, and the application of HACCP principles. The course empowers professionals to monitor and influence food safety practices within their teams and organizations.
Whether you are working in catering, hospitality, food manufacturing, or retail, this course provides the essential skills to confidently take on leadership roles in food safety. It is particularly suitable for kitchen supervisors, line managers, food service leaders, and quality assurance personnel who oversee food preparation and handling procedures on a daily basis.
The curriculum is crafted to meet international food safety legislation and aligns with recognized global standards. It combines expert-led instruction with practical examples, interactive learning methods, and assessments that encourage critical thinking and problem-solving. The course format ensures learners can apply their knowledge effectively in real-world settings.
By earning the LICQual Level 3 Intermediate Certificate in Food Safety, participants demonstrate their commitment to excellence, legal compliance, and consumer protection. This qualification not only enhances professional credibility but also plays a key role in career advancement, making it an essential asset in any food safety leadership pathway.
The LICQual Level 3 Intermediate Certificate in Food Safety offers a detailed and practical approach to food safety management at the supervisory level. Designed for those with existing food safety knowledge, the course provides a deeper understanding of the scientific, legal, and operational aspects of food safety required to lead and train food handlers within various food-related industries.
The syllabus includes a comprehensive range of topics such as food poisoning and foodborne illnesses, microbiological hazards, allergen management, cross-contamination prevention, cleaning and sanitation protocols, waste control, pest management, and legal food safety obligations. A key focus is placed on the implementation of HACCP-based systems and the supervisory skills necessary to support a culture of food safety.
Participants will learn how to assess risks, ensure team compliance, manage documentation, and support inspections and audits. This makes the course ideal for professionals who are responsible for maintaining hygiene standards and monitoring food safety procedures across departments or teams.
Learning is delivered through engaging formats that include interactive content, scenario-based discussions, and practical assessments. This blended approach allows learners to connect theory with everyday operational challenges, ensuring they are prepared to lead confidently and effectively in high-pressure environments.
On successful completion of the course, learners will be awarded the LICQual Level 3 Intermediate Certificate in Food Safety, a globally respected credential that opens doors to higher-level responsibilities and leadership roles in food safety. This qualification serves as a vital stepping stone for professionals committed to protecting public health and ensuring food safety compliance across the supply chain.
Course Overview
Qualification Title
LICQual Level 3 Intermediate Certificate in Food Safety
Total Units
6
Total Credits
24
GLH
120
Qualification #
LICQ2200080
Qualification Specification
To enroll in the LICQual Level 3 Intermediate Certificate in Food Safety, applicants must meet the following criteria:
|
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:
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.
