£50.00
The Supervising Food Safety Level 3 video course is designed for managers and supervisors in restaurants, bars, and other permanent or temporary establishments serving food, as well as anyone else interested in learning key food safety principles.
While you may not be directly involved in preparing food as a manager or supervisor, it is still important that you understand food safety risks, in order to effectively manage employees and ensure that they are adhering to proper food safety principles.
The Supervising Food Safety Level 3 video course will help you to understand your essential day-to-day responsibilities, from legislation around food safety hazards to the practical implementation of food safety controls. It will also provide you with a full appreciation of your responsibilities around allergen safety, and how to avoid the issue of cross-contamination.
All candidates who pass this Supervising Food Safety Level 3 video course will receive an approved food safety certificate, demonstrating that they are qualified to supervise and train staff to handle food safely and hygienically.
This comprehensive online video course starts with basic definitions of key food safety terms, and follows a logical path through food safety topics, from basic principles to protecting against risks such as pests and equipment cleaning. Topics in the course include:
- Types of food hazards
- Personal hygiene
- Pest control
- Legislation and enforcement
- Design and cleaning of food premises and equipment
- Implementation of a successful food safety management system
Maintaining food safety and proper hygiene is one of the most important responsibilities for anyone serving food, both from a legal and business perspective. A professionally run Food Safety Management System protects customers and staff from the potentially deadly effects of food poisoning, as well as securing the reputation and solvency of the company.
Learning Objectives
By the end of this course, learners will be able to:
- Identify and explain key pieces of UK food safety legislation, and how they should be applied in the workplace.
- Understand the importance of implementing a Hazard Analysis and Critical Control Point (HACCP) food safety control system.
- Explain the importance of workplace design in relation to effective food safety implementation.
- Define issues surrounding food poisoning, spoilage, and preservation.
- Identify hazards and control procedures related to microbes, chemicals, allergens, and physical hazards in the workplace.
- Understand the significance of personal hygiene, workplace cleaning, and pest control.
Target Audience
This course is primarily aimed at supervisors and first-line managers in the food industry, as well as any small business owners who are responsible for ensuring staff work safely, and comply with UK food safety standards.
However, the course is also valuable for anyone interested in preparing food safely or managing food safety on an informal level, such as volunteers or sole traders. It is also a natural progression from Level 2 Food Safety and HACCP courses for anyone looking to take on more food safety responsibilities.
Advantages
Taking the Supervising Food Safety Level 3 video course ensures that you have the knowledge to fulfil your legal duties under UK and EU law to prepare food safely, and ensure that it is stored and served in a way that prevents illness or injury.
The great benefit of our online video course is that you can learn at your own pace. As the videos are pre-recorded, you have the flexibility to dip in and out of the course, learning according to your schedule. The course is also excellent value for money, without compromising on quality—providing a high-quality training experience and widely recognised certificate of competency.
Further Progression
We offer a wide range of health and safety courses suitable for those working in the food industry. Click here to view our full range of food safety courses, including our Level 1 & 2 in Food Safety for Catering, Level 2 Introduction to HAACP, and Allergen Awareness courses.
Course Modules
| Module Number | Module Name | Pass % Required |
| 1 | Introduction to Food Safety | 70% |
| 2 | Food Poisoning, Spoilage & Preservation | 70% |
| 3 | Microbiology | 70% |
| 4 | Microbiological Hazards & Controls | 70% |
| 5 | Chemical Hazards, Controls & Prevention | 70% |
| 6 | Allergen Hazards & Controls | 70% |
| 7 | Physical Hazards & Controls | 70% |
| 8 | Personal Hygiene | 70% |
| 9 | Design and Use of Food Premises and Equipment | 70% |
| 10 | Cleaning & Disinfection | 70% |
| 11 | Pests & Pest Management | 70% |
| 12 | HACCP & FSMS | 70% |
| 13 | Implementation of HACCP | 70% |
| 14 | 7 Principles of Hazard Control | 70% |
| 15 | Food Safety Legislation & Enforcement | 70% |
| 16 | Final Test | 70% |
Recommended System Requirements
- Browser: Up-to-date web browser
- Video: Up-to-date video drivers
- Memory: 1GB+ RAM
- Download Speed: Broadband (3Mb+)
Duration: 260 minutes (Based on video content; does not include loading time or question-thinking time).
