Level 3 Food Hygiene & Safety Training in Supervising
Our Level 3 Food Hygiene Training course, previously accredited by City and Guilds, has been designed to give those who are involved in superivising and management the knowledge to instruct their staff are shown the correct procedures and that these are maintained going forward. This course is suitable for business owners, managers and supervisors in all types of food-handling businesses.
A Level 3 Food Hygiene course in supervising provides high levels of information covering good food hygiene practices and the legal responsibilities of those who manage others in the handling of food, to ensure that food remains safe to eat.
One of the key factors responsible for incidents of foodborne illness is the lack of understanding of safe food hygiene practices. If you put into practice the food safety principles set out in this course, consumers of your products should not become food poisoning statistics.
- Work towards compliance with UK & EU Food Safety and Hygiene Legislation
- Meet the UK training requirements for managers and supervisors
- Train online at your own pace with a full audio voiceover
- Assured by RoSPA & Accredited by CPD
- Certificate on successful completion
- Course duration: 6 - 7 Hours
- Unlimited resits at no cost
Who is this Level 3 Food Hygiene & Safety Training in Supervising for?
This training course has been designed specifically for supervisors and managers in the food sectors such as catering, manufacturing or retail, along with other senior staff.
After the UK left the European Union on 31st January 2021, all EU food safety regulations applicable to the UK were transferred unchanged into UK law - as ‘retained’ law. Of special concern for this module, are the relevant provisions in Regulation (EC) 852/2004 which continue to apply to all food businesses and the Food Safety Act 1990 and The Food Safety and Hygiene (England) Regulations 2013. If you manage a food related business. The owner or supervisor must ensure the staff are trained in the matters of handling food.
Do you work under a management or supervision and handle food? A level 2 food course in catering may be ideal.
Level 3 Food Hygiene & Safety Training in Supervising Certification
Our entire library of training courses are accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.
This training course and it's content has also been assured by RoSPA, the Royal Society for the Prevention of Accidents.
Upon passing the online assessment you will have the options to both print and download your Level 3 Food Hygiene and Safety Training in Supervising Certificate in PDF format. In addition to this an automated email will also be sent to your chosen email address containing a link to your certificate ensuring you always have access to a copy.
Furthermore, a QR code is displayed on each certificate which when scanned by a smartphone links to our certification database. This allows employers, auditors and local authority inspectors, for example, to establish a certificates validity instantly and at any time.
Course Screenshots (click to view images)
The aim of this course is to help the learner gain the required level of knowledge and confidence to ensure staff are instructed correctly and that they maintain correct operating procedures.
The results of poor food hygiene and 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 daily by good systems on the job instructions and supervision.
It is recommended that at least one person at a food establishment be trained to a level 3 standard, especially if they are in charge of staff and their training.
On completion of the course, you should be able to:
- Explain your responsibilities as a manager or supervisor of food-handlers
- Understand the responsibilities that a supervisor or manager holds in a food business
- Know the importance of preventing foodborne illness and the impact it has legally
- Maintain a good knowledge of the risks surrounding bacteria and how it can affect food
- Recognise the importance of ensuring food handlers maintain good personal hygiene
- Know the 14 main food allergens and how to handle them safely
- Understand the importance of preventing contamination and cross-contamination
- Know how to dispose of waste safely and its importance
- Understand how to thoroughly and correctly disinfect and clean food work surfaces and equipment
- Recognise the importance of maintaining a successful HACCP system
- Recognise the safe temperatures for storing, cooking and freezing food safely
Training Course Content
This course is made up of the following modules:
Module 1 - Introduction to Food Safety & Microbiology
Covers food safety principles and factors responsible for incidents of foodborne illnesses.
Module 2 - 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.
Module 3 - Food Poisoning & Food Borne Illnesses
It looks at food poisoning and foodborne illnesses, what factors are responsible for outbreaks, the symptoms and the control measures that can be put in place to minimise the risk of infection.
Module 4 - Personal Hygiene
It looks at good hygiene practices to help ensure that when handling food, food-handlers do not become a source of contamination.
Module 5 - Cleaning & Disinfection
Covers 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.
Module 6 - Waste Control
It looks at the types of waste in a food environment.
Module 7 - Pests & their Control
It 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.
Module 8 - 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).
Module 9 - Food Storage & Temperature Control
Covers 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.
Module 10 - Food Packaging, Labelling & Traceability
Designed to help you to understand how and why we package and label food to keep food safe for the consumer.
Module 11 - Food Preservation
It looks at how yeasts, moulds and bacteria can cause the decomposition and spoilage of foods, which can make food unfit for human consumption.
Module 12 - Food Safety Management
It looks at the seven principles of HACCP (Hazard Analysis Critical Control Point) as a food safety management system and the benefits of implementing it effectively.
Module 13 - Food Hygiene Legislation
Designed to give you a good understanding of the principal food hygiene legislation that applies to the UK and its relationship to European Community law.
On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 45 multiple-choice questions and a mark of 75% or above will be required to pass.
The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.
Related Online Training Courses
View our current list of Food Hygiene Courses you can take online now.
Level 2 Food Hygiene and Safety in Catering
Catering, arguably the most diverse form of food handing is constant in its fundamentals, that is, the use of quality ingredients, cooked thoroughly, and protected once cooked. This level 2 food hygiene course will meet all legislative and audit requirements, fulfilling your due diligence needs..
Manual Handling (Understanding)
Manual handling is the moving of loads by pushing, pulling, or lifting when machinery is not involved. Many injuries have been caused by these activities and many can be avoided by using correct techniques. This course has been developed for staff where handling bulky or heavy items manually is involved in their jobs. .