Level 3 Supervising Food Safety in Catering


Level 3 Award in Supervising Food Hygiene & Safety for Catering:

  • Matches RSPH & CIEH syllabus
  • Meets UK / EU legal requirements
  • CPD & RoSPA accredited online course
  • Audited and approved by Environmental Health Officers
  • Fully online training & exam, instant access
  • High quality Level 3 Certificate posted the next working day

Screenshots / Interactive demo

Penalties for Breaking Food Law - Food Hygiene Course for Catering Food Allergies - Food Hygiene Course for Catering Food Safety - Food Hygiene Course for Catering

If you would like to try an interactive demo of this course you can begin instantly by clicking on the button to the left. This allows you to work through the first two modules of the course. You can then unlock your demo and continue by purchasing the full version at any time.


Who should take this course?

The Level 3 Supervising Food Safety in Catering Course is designed for supervisors and managers.

Food handlers looking for basic food safety training are recommended to take our Level 2 Food Hygiene for Catering Course.

The course is aimed at those responsible for developing and controlling food safety management systems in their workplace. This course covers wide-ranging legislative and practical aspects of food management in catering premises and identifies potential hazards to food safety. The course is designed to allow learners to be able to effectively apply this knowledge in their place of work.

By having supervisors and managers trained in Level 3 Supervising Food Safety, this will help companies who wish to attain a 5* rating in the national hygiene Scores on the Doors rating system. Environmental Health Officers now advise that all supervisors and managers in catering premises are trained to the Level 3 Standard.

The Level 3 course provides a detailed study of each stage and principle of the HACCP food safety management system. Supervisors and managers taking this course will learn how to practically implement the HACCP system at their own place of work.

Furthermore, this course provides comprehensive information on the Food Standards Agency Safer Food Better Business pack (Cook Safe in Scotland / Safe Catering in Northern Ireland).


What does the course cover?

This online course (formerly known as Foundation or Basic Food Hygiene) maps to the UK National Occupational Standards in Food Safety and Hygiene at level 3 and includes:

  • Food legislation - enforcing legislation, defence against prosecution, the responsibility of employers and employees.
  • Microbiology - sources, symptoms and onset times of food poisoning bacteria and food borne diseases.
  • Food contamination - examples of physical, chemical, microbial and allergen contamination, the risk of cross contamination in catering premises.
  • Personal hygiene - the need for good personal hygiene, monitoring good hygiene practice.
  • Food Safety Control - ensuring the safe storage of food, the importance of date checking and stock control.
  • Temperature control - methods of measuring temperatures, essential temperature control for hot and cold food.
  • Food spoilage control - different techniques of preserving food in order to prevent spoilage.
  • Pest control - common food pests and the risks they carry to food premises, managing pest control.
  • Cleaning and disinfection - waste disposal, the need for cleaning in the food premises, clean as you go and scheduled cleaning, sanitizers and disinfectants, where and when they should be used.
  • The design and construction of premises - safe workplace and equipment design, the legal requirements for adequate lighting and ventilation.
  • Training staff - the need for staff induction and on-going training, maintaining training records, effective communication with staff.
  • Implementing Food Safety Management Systems - the principles, critical limits and controls in the HACCP system, implementing a safety management system in the workplace.
  • Safer Food, Better Business - safe methods of cooking, chilling, cleaning and avoiding contamination, opening and closing checks, documenting a food safety management system.

Certification

On successful completion of the course a high quality, personalised certificate will be posted to you within one working day. You will also have the option of printing a temporary certificate should you require one. This certificate can be used to provide evidence for compliance and audit.

Our food hygiene courses have been audited and approved by Environmental Health Officers and match the syllabus used by both the Royal Society for Public Health (RSPH / RIPH) and the Chartered Institute of Environmental Health (CIEH).

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

For further information on the law regarding food hygiene training please visit our food hygiene law page.


Course structure

The course is an interactive online format. The course is fully animated with high quality graphics and animation. The course has a full audio voice over.


Duration

The course should take approximately 8 - 10 hours to complete. Once you buy the course, there is no time limit on when you need to start it. There is also no time limit for completion. You can spread the course out over several sessions or complete it all at once, whichever fits best around your schedule.


Assessment

Having completed all of the online training material, you will be able to take the online assessment. This assessment comprises of 60 online questions with a pass mark of 70%. The answers are marked instantly so you will know if you have passed as soon as you finish. If you do not pass the assessment you can review the course material and re-take the assessment as many times as necessary at no extra charge.

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