Supervising Food Safety - Level 3
This course is designed for managers and supervisors to help them understand their essential dayto-day responsibilities.
When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically.
This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.
There's a wide range of topics because maintaining food safety and food hygiene is vital if you're to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.
Course Overview
The Supervising Food Safety – Level 3 course is designed for food business owners, supervisors, and managers, providing the knowledge and skills needed to ensure food safety in line with UK and EU legislation. The course covers a comprehensive range of topics, including the causes of food poisoning, food spoilage, preservation methods, microbiology, and the identification and control of microbiological, chemical, allergen, and physical hazards.
Learners will also explore personal hygiene, the design and use of food premises and equipment, cleaning and disinfection, pest management, and the principles of HACCP and Food Safety Management Systems (FSMS). The course addresses the implementation of HACCP, hazard control principles, and relevant food safety legislation and enforcement. Delivered fully online, the course allows learners to progress at their own pace, providing a flexible, efficient, and cost-effective way to ensure compliance and best practices in food safety.
Learning Objectives
By the end of this course, you will be able to:
• Identify and explain the key pieces of Food Safety legislation and its application to the workplace.
• Understand the importance of the implementation of HACCP.
• Explain the importance of workplace design and use in regard to Food Safety.
• Define the issues surrounding Food poisoning, spoilage and preservation.
• Identify numerous hazards and control procedures with regards to Microbe, Chemical, Allergen and Physical hazards.
• Understand the importance of Personal Hygiene, workplace cleaning and pest control.
Who is this course for
This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.
Recommended System Requirements
• Browser: Up to date web browser
• Video: Up to date video drivers
• Memory: 1Gb+ RAM
• Download Speed: Broadband (3Mb+)
Further Progression
We offer a wide range of health and safety courses that would be appropriate for people working in the food industry.
Accredited by
CPD Approved, Gatehouse Awards, Institue of Hospitality, IIRSM
Course Cost
£75 +VAT