Level 3 Food Safety for Supervisors in Catering
Our Food Hygiene & Safety Level 3 online training course has been designed to give supervisors and managers the knowledge to instruct their staff are shown the correct procedures and that these are maintained going forward.
The results of poor food safety in commercial businesses can be devastating. Apart from the suffering caused by illness, loss of reputation will lead to loss of orders and financial loss, and possibly fines or closure. It is a legal obligation that all food handlers undertake food safety training, which will, of course, help to ensure food is wholesome, but this training must be backed up on a daily basis by good systems on the job instructions and supervision.
Meets UK and EU legal requirements for Food Handlers
Instant certificate on successful course completion
Unlimited FREE Resits, don't worry about failing
Online learning, train at your own pace
Course approximately 6 - 7 hours
Supervisors and managers must themselves be well trained and able to guide staff in safe methods. This responsibility will only be possible if those involved are themselves well trained, and can identify food hazards.
This supervisors course level 3 in catering is not separated into the occupational categories of manufacture, catering and retail, as these skills of supervisory good practice are common to all food production.
Who is this course for?
This Food Safety Level 3 course has been designed specifically for supervisors and managers in the food industry, along with other senior staff.
Do you work under a manager or supervisor and handle food? Our Level 2 Food Safety & Hygiene training course may be ideal.
The aim of this food safety level 3 course is to give supervisors and managers the required level of knowledge and confidence to ensure staff are instructed correctly and that they maintain correct operating procedures.
Supervisors course content
This online level 3 food hygiene course is divided into the following 13 modules:
- Intro to Food Safety & Microbiology
Covers food safety principles and factors responsible for incidents of foodborne illnesses. It covers a wide variety of topics to ensure high levels of hygiene are learned, implemented and maintained by any staff handling food to ensure that food remains safe for the consumer.
- Food Safety Hazards & their Control
Covers how to identify the different types of food safety hazards, including the four main groups, which are biological, chemical, physical and allergenic. It looks at how they can become a health hazard and ways in which the risks to consumer’s health can be prevented or minimised to safe levels and the consequences should food become contaminated.
- Food Poisoning & Foodborne illnesses
Looks at food poisoning and foodborne diseases, what factors are responsible for outbreaks, the symptoms and the con-trol measures that can be put in place to minimise the risk of infection.
- Personal Hygiene
Looks at good hygiene practices to help ensure that when handling food, food handlers do not become a source of contamination. As they are a principal source of contamination. It covers best practice guidelines which you will need to know and carry out in your role as a supervisor of food handlers to maintain the highest standards of personal hygiene.
- Cleaning & Disinfection
How to carry out effective cleaning and disinfection of equipment and facilities while following the relevant health and safety precautions to ensure the safe use of chemicals. Bacteria, viruses and chemicals can contaminate food in inadequately cleaned premises.
- Waste Control
Looks at the types of waste in a food environment. Food and non-food waste is a potential source of contamination and cross-contamination and must be handled, stored and disposed of safely and hygienically.
- Pests & their Control
Looks at signs of pest infestation, how pests can become food safety hazards and the actions that should be taken where pest infestations exist by using good housekeeping techniques.
- Food Premises & Food Equipment
Before commercial food-handling operations can begin, the intended premises must be suitable and approved by the enforcement authority (environmental health). This part of the course looks at a variety of factors relating to food-handling premises which helps ensure the risks of contamination is removed or minimised to a safe level.
- Food Storage & Temperature Control
The importance of following best hygiene practices and guidelines relating to the safe storage, transportation and temperature control of different types of foods to ensure food remains safe for consumption.
- Food Packaging, Labelling & Traceability
Designed to help you to under-stand how and why we package and label food to keep food safe for the consumer. It covers stock rotation and product identification.
- Food Preservation
Looks at how yeasts, moulds and bacteria the decomposition and spoilage of foods, which can make food unfit for human consumption. As soon as fruit and vegetables are harvested, fish caught, and livestock slaughtered then decomposition begins. Spoiled food may then become unsafe to eat.
- Food Safety Management
Looks at the 7 principles of HACCP (Hazard Analysis Critical Control Point) as a food safety management system and the benefits of implementing it effectively. This module is designed to give the level of knowledge and understanding of the application of HACCP in a small catering business. It also looks at the relevant Regulations including the requirements for employee training and the responsibilities of supervisors.
- Food Hygiene Legislation
Designed to give you a good understanding of the principal food hygiene legislation that applies to the UK and it relationship to European Community law. This includes the Food Safety Act 1990, the Food Hygiene (England) Regulations 2006 and the food Law Codes of Practice (CoP) No. 40. It also covers the responsibilities of the FSA (Food Standards Agency).
The average time required to complete the level 3 food hygiene learning is approximately 6 - 7 hours, however the supervisors course is designed to go at the pace of the learner and can be completed in more time if needed.
The online assessment for the supervisors course consists of 45 multiple choice questions. In order to be successful, candidates must achieve a 75% pass mark to obtain the
On successful completion of the online supervisors course assessment, the candidate will be able to print/save their level 3 food hygiene certificate. In addition to this, an email is sent to the candidate containing a link to the certificate.
This is the simplest, most convenient way to achieve compliance. Also, a QR code has been added to the certificate, which can be scanned by a smartphone to establish the certificate’s validity.
Related online training courses
View our current list of Food Hygiene Courses you can take online now.