Professional Online Training
Supervising Food Safety - Level 3
A comprehensive Level 3 course for supervisors and managers covering food hazards, HACCP, hygiene and legislation, equipping you to supervise and train staff to handle food safely
From £125 + VAT
Buy for yourself or your team
Course Details
- Duration: 4 hrs 20 mins
- Delivery: Online and self-paced
Who This Course Is For
This course is aimed at those with supervisory or management responsibility for food safety in the workplace.
- Supervisors and first line managers working in the food industry
- Small business owners responsible for running food premises and overseeing staff
- Those progressing from Level 2 food safety or HACCP management courses into roles with greater responsibility
Course Content
The course is structured into the following modules, each requiring a 70% pass mark:
- Introduction to Food Safety — Covers the key definitions and foundations that underpin the rest of the course.
- Food Poisoning, Spoilage & Preservation — Explains the issues surrounding food poisoning, spoilage and methods of preservation.
- Microbiology — Introduces the microbiological basis of food safety risks.
- Microbiological Hazards & Controls — Identifies microbial hazards and the control procedures used to manage them.
- Chemical Hazards, Controls & Prevention — Covers chemical hazards in food premises and how to prevent and control them.
- Allergen Hazards & Controls — Addresses allergen hazards and the controls needed to manage them safely.
- Physical Hazards & Controls — Explores physical contamination risks and appropriate control measures.
- Personal Hygiene — Explains the importance of personal hygiene in preventing food safety incidents.
- Design and Use of Food Premises and Equipment — Covers how premises and equipment design affects food safety.
- Cleaning & Disinfection — Details cleaning and disinfection practices required in food premises.
- Pests & Pest Management — Covers pest control measures relevant to food safety.
- HACCP & FSMS — Introduces HACCP and Food Safety Management Systems.
- Implementation of HACCP — Explains how to put HACCP principles into practice in the workplace.
- 7 Principles of Hazard Control — Covers the seven principles used to control food safety hazards.
- Food Safety Legislation & Enforcement — Identifies key food safety legislation and how it is enforced.
- Final Test — Assesses understanding across all topics covered in the course.
Course Information
The Block Coach provides access through the Learn-Link learning library.
Buy for Yourself or Your Team
Choose one seat for yourself or add places for colleagues. Each learner receives their own course access.
Frequently Asked Questions
Who is this Level 3 food safety course intended for?
It is aimed at supervisors, first line managers and small business owners in the food industry who are responsible for staff and premises, including those progressing from Level 2 food safety or HACCP courses.
What topics are covered across the modules?
The course covers food hazards, personal hygiene, pest control, legislation and enforcement, premises and equipment design, cleaning, and the implementation of HACCP and Food Safety Management Systems.
