Supervising Food Safety Level 3 Course

Supervising Food Safety Level 3 – Online Course

Course overview
This online course covers the practical food safety knowledge relevant to supervising food safety, helping learners control contamination, allergen and hygiene risks. It takes in food safety legislation and enforcement, microbiology and food poisoning, contamination prevention, HACCP and the role of the supervisor. The course takes approximately three hours. It carries 3 CPD points and is CPD accredited.

Please note: This is a Level 3 knowledge-based course for those with supervisory responsibility for food safety. It does not replace any practical, workplace-specific or regulated food safety qualification that an employer or enforcing authority may require.

What the course covers
• What food safety is, standards of hygiene and the types of legislation
• Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, the Food Safety Act 1990 and the Food Labelling Regulations 1996
• Enforcement of food safety legislation, inspections of food premises and the defence of due diligence
• The role of the Food Standards Agency
• Microbiology, including bacterial multiplication, toxin production, spore formation, mould, yeasts, viruses and protozoa
• Physical, chemical and allergen hazards
• Routes of contamination, food poisoning, food-borne diseases and parasites
• Food contamination and prevention, including controlling physical and allergenic hazards and stock rotation
• Food safety management, including HACCP principles, prerequisite programmes and critical control points
• Safer Food Better Business and CookSafe
• The supervisor’s role, including hygiene standards, food safety policies, communication and motivation
• Investigating food poisoning outbreaks
• Quality assurance, quality control and the inspection or audit of food premises
• Staff training, including induction, refresher training, training records and verifying effective training

Who is it for?
The course is suitable for people in supervisory or managerial roles in the food industry, and for those who need food safety knowledge as part of their role. It is appropriate for:
• Food business owners and managers
• Food safety supervisors and team leaders
• Head chefs and kitchen managers
• Quality assurance and compliance officers
• Food safety trainers, educators and consultants
• Hospitality managers and event organisers

It can be used for induction, awareness, refresher training and knowledge enhancement.

Practical benefits
• Understand the legislation and enforcement framework that applies to food businesses
• Recognise microbiological, physical, chemical and allergen hazards
• Understand how HACCP supports food safety management
• Understand the supervisor’s role in hygiene standards, policies and communication
• Understand the importance of staff training and records
• Retake the quiz as many times as needed to improve your grade
• Gain a free CPD-accredited certificate for professional development

What learners will be able to do
• Explain key principles of food safety and hygiene
• Recognise biological, chemical, physical and allergen hazards
• Prevent cross-contamination through safer working practices
• Understand appropriate personal-hygiene standards
• Apply safe storage and temperature-control principles
• Understand cleaning and disinfection requirements
• Recognise the importance of accurate allergen information
• Respond appropriately to food-safety concerns or incidents

Assessment and certificate
Learners complete an online quiz at the end of the course,