Level 3 Food Safety Supervision for Manufacturing

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Level 3 Award in Food Hygiene & Safety for Manufacturing:

• 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

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Screenshots / Interactive demo

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.

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Who should take this course?

High Speed Training’s Level 3 Supervising Food Safety for Manufacturing 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 Manufacturing Course.

Our Level 3 Supervising Food Safety for Manufacturing Course is ideal for anyone responsible for putting together a food safety management system based on the HACCP principles. This course provides a detailed breakdown of each stage of the HACCP process, and demonstrates how records of management can be kept.

The course develops expertise in food safety management. It is suitable for anyone wishing to learn the methods for implementing and controlling food safety practices in the workplace. By the end of the course, learners will be able to identify hazards and practically maintain good food safety practice in work premises.

Additionally, procedures specifically designed for the manufacturing sector gives learners the level of knowledge required to participate in the manufacturing inspection and auditing process.

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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 - relevant legislation, defence against prosecution, the responsibility of employers and employees in the manufacturing sector.
• 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 potential for cross contamination in manufacturing premises.
• Personal hygiene - the importance of good personal hygiene, monitoring good hygiene practice.
• Food Safety Control - the safe storage of food, the importance of date checking and stock control.
• Temperature control - methods of measuring temperatures, the required temperature controls for hot and cold food.
• Food spoilage control - the techniques for preserving food in order to prevent spoilage.
• Pest control - common food pests and the risks they carry to a food premises, how to manage pest control.
• Cleaning and disinfection - waste disposal, the need for cleaning in the food premises, cleaning schedules, cleaning products and where and when they should be used.
• The design of construction of premises - workplace and equipment design, the legal requirements for adequate lighting and ventilation.
• Training staff - the importance of staff induction and on-going training, maintaining training records, effective communication to staff.
• Implementing Food Safety Management Systems - the principles, critical limits and controls in the HACCP system, implementing a safety management system in the workplace.
• Manufacturing Inspections and Audits - auditing manufacturing businesses, the role of the supervisor in inspections and audits.

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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.

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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.

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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.

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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.