Level 3 Award in Supervising Food Safety

Our Level 3 Food Safety and Hygiene Course is designed for those in senior roles such as supervisors and managers. The versatile training content makes it suitable for individuals across all food sectors, including catering, retail, and manufacturing.

Learners will be made aware that those in senior type roles are responsible for the food hygiene and food safety of the business, and its staff (often referred to as food-handlers).

The advanced training covers essential topics to support current and aspiring supervisors and managers. These include expectations for staff, the importance of personal hygiene, and the required standard of food safety knowledge. Crucially, the course also emphasises the importance of implementing a HACCP (Hazard Analysis and Critical Control Points) plan as a fundamental part of effective food safety management.

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• Work towards compliance with UK & EU Food Safety and Hygiene Legislation
• Train online at your own pace with a full audio voiceover
• Assured by RoSPA & Accredited by CPD
• Instant Certificate on successful completion
• Course duration: 6 Hours
• Unlimited resits at no cost

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Who Is This Online Training For?

This Level 3 Award in Food Safety and Hygiene course is ideal for business owners, managers, and supervisors responsible for tasks such as food preparation, storage, staff management, and ensuring compliance with food hygiene legislation.

The course is essential for professionals in the following roles but not limited to:

• Restaurant Owners & Managers
• Head Chefs, Sous Chefs, and Kitchen Supervisors
• Catering Managers & Staff Supervisors
• Food Retailers, Packagers & Distributors

If you work under supervision and handle food but do not manage staff or processes, our Level 2 Food Hygiene & Safety Training may be more suitable.

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Achieving a Level 3 Food Safety Certificate

Our entire library of food hygiene training courses are accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.

This training course and its 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 Award in Supervising Food Safety & Hygiene 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 certificate's validity instantly and at any time.

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Course Screenshots (click to view images)

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Course Aim

All food businesses are legally required to have at least one trained supervisor or manager to oversee food safety operations. This Food Safety Level 3 course provides the knowledge, skills, and accreditation needed to ensure full compliance and maintain the highest hygiene standards.

Senior staff can deepen their allergen knowledge with our Allergen Awareness Training, enhancing their understanding of food safety hazards.

Earning an online Food Safety Level 3 Certificate helps ensure full compliance with UK and EU food safety laws, including the Food Safety Act 1990 and the Food Hygiene Regulations 2005. Allowing businesses to achieve their legal obligations and maintain high standards.

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Learning Objectives

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

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Training Course Content

Our Level 3 Course is structured to ensure that managers and supervisors gain a comprehensive understanding of food safety principles, legal compliance, and risk management.

1. Introduction to Food Safety & Microbiology

   Covers food safety principles and factors responsible for incidents of foodborne illnesses.

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.

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

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.

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.

6. Waste Control

   It looks at the types of waste in a food environment.

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.

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).

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.

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.

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.

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.

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.

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Assessment

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 the 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.

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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

  £20.00 +VAT

  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..

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• 
  Manual Handling (Understanding)

  £25.00 +VAT

  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. .

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