Supervising Food Safety- Level 3

Course Description

This course is designed for managers and supervisors to help them understand their essential day to-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.

Target Audience

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.


Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice.

Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.


Module 1: Introduction to Food Safety

Module 2: Food Poisoning, Spoilage & Preservation

Module 3: Microbiology

Module 4: Microbiological Hazards & Controls

Module 5: Chemical Hazards, Controls & Prevention

Module 6: Allergen Hazards & Controls

Module 7: physical Hazards & Controls

Module 8: Personal Hygiene

Module 9: Design and Use of Food Premises and Equipment

Module 10: Cleaning & Disinfection

Module 11: Pests & Pest Management

Module 12: HACCP & FSMS

Module 13: Implementation of HACCP

Module 14: 7 Principles of Hazard Control

Module 15: Food Safety Legislation & Enforcement

Module 16: Final Test

Duration: 260 Minutes

*Note: this is based on the amount of video content shown and is rounded off.

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