Level 3 Food Safety and Hygiene for supervisors is a RoSPA Assured course tailored to anyone who manages or supervises food handlers. In this Level 3 Food Hygiene online course you will learn how to develop and maintain an effective HACCP system, how to define food safety hazards and hygiene risks as well as how to prevent them, and how food law applies to your premises.
The Level 3 Food Hygiene online course is suitable for anyone who is involved in the management or supervision of food handlers within a food environment.
It is recommended that all food premises should have at least one person trained to Level 3 in food hygiene and safety - particularly if they are in charge of other staff and are responsible for the training of those staff.
Those in a role where they supervise or manage others working with or handling food are recommended to complete a Level 3 Food Safety and Hygiene course.
It is recommended everyone working with or handling food has a Level 2 Food Safety and Hygiene certificate, we offer Level 2 Food Hygiene for: Catering | Manufacturing | Retail | Drinks Manufacturers.
As a business owner or supervisor, you have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and the Food Hygiene Regulations 2005.
This Level 3 Food Safety & Hygiene Certificate for Supervisors course satisfies a food handler’s legal obligation to undertake appropriate food safety training, as well as building on the safety principles explained in the Level 2 Food Safety & Hygiene course. A sound knowledge of the latest food safety principles, as well as the senior duties within a food setting, will help to improve the quality of any products or services produced by your business.
This Level 3 Food Safety Course is aimed at any business striving to achieve a 5* rating under the national hygiene rating system. Boost knowledge, confidence and understanding and receive a high quality certificate to demonstrate training has taken place. Some of the areas covered by this course include:
The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.
This food safety and hygiene course is directed toward anyone working in a senior role within the food industry, such as supervisor or small business owner, who has already completed the Level 2 Food Safety and Hygiene course. This also included anyone who is involved in the management of staff members in a catering environment, including hotels, restaurants, takeaways, cafes, bars, fast food outlets, fish & chip shops, kitchens, hospitals, prisons, schools and colleges.
The course can be used either as Induction, Awareness, Refresher or Foundation Training, making it a highly flexible choice. It also demonstrates that your organisation is dedicated to educating its staff by delivering first class food safety training without the need for off-site learning or disruptive classroom sessions.
To help develop an in-depth knowledge of food safety and hygiene, this Food Safety Level 3 online course provides interactive content which is split into the following chapters:
|Module||What it includes|
|Introduction||An overview of food hygiene terminology, why food safety and hygiene is important, food contamination, food borne illness and the benefits of good food safety practices.|
|Food Safety Hazards and Contamination||The different types of hazards, contamination and their sources including microbiological, microorganisms, cross-contamination, allergens, physical hazards, chemical hazards and acrylamide.|
|Microbiology||There are several different types of microorganisms which are reviewed here including mould, yeast, viruses, protozoa and bacteria. The module also covers the different types of bacterial growth, spores and toxins as well as how to destroy microorganisms, temperature control and microbiological testing.|
|Food Borne Illness||What the main food borne illnesses are, the affects of them and the three main categories. There is also several interactive challenges to improve knowledge on this section.|
|Understanding Food Law||Food law is extremely important and this module explains why it exists, the responsibilities placed on people, who enforces it and the penalties for failing to comply with it.|
|The Role of the Supervisor||What a food supervisor, team leader or middle manager does, their key activities, monitoring and control methods, auditing and reviewing systems and how to get the best of your staff and what instructions and training they need.|
|Food Safety Management HACCP||A look at HACCP which is required by food hygiene regulations for all food premises. There are interactive challenges too which are designed to improve HACCP knowledge.|
|Food Preservation||Food preservation techniques including packaging and the causes of food spoilage.|
|Food Storage and Temperature Control||Best practice food storage methods for chilled, frozen and ambient temperatures. Other important food storage procedures including ordering, deliveries, receipts, date marking, stock rotation, product specification, cooking, cooling, packing, distribution, display, reheating and service are covered.|
|Personal Hygiene||The importance of personal hygiene, personal responsibilities, hazards, handwashing, hand drying, hand disinfection, the use of gloves, nail hygiene, personal appearance, personal habits, protective clothing, first aid, reporting illness and injury and legal considerations.|
|Workplace and Equipment Design||The best ways to design workplaces and equipment choices to help with the avoidance of bacterial contamination, cross-contamination, physical contamination and chemical contamination.|
|Cleaning and Disinfection||The benefits of keeping the workplace clean and why it is so essential to the safe and smooth running of all food premises.|
|Pest Control||The hazards posed by pests, how to avoid and infestation can be reduced and how to deal with infestations should they occur. The module covers common pests, the signs of infestations, environmental control, eradication methods, waste management, the role of pest control contractors and internal and external waste control.|
By the end of this Food Hygiene Level 3 online course, learners will:
At the end of this course, you will need to complete a test that consists of 60 multiple choice questions. Learners are required to achieve a 75% pass mark, and - if necessary - may attempt the test six times at no extra cost. If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.
Upon completing this Level 3 Food Hygiene course online, learners will be able to download a digital food hygiene certificate, which is RoSPA Assured, from Virtual College. A high quality, seal embossed, posted certificate will be sent out at the beginning of the next working week.
This certification is universally recognised and can be used to provide evidence of food hygiene and safety training both internally and to external auditors.
There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.
This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.
If you’re working in the hospitality or service industry as a supervisor, you will need to comply with the latest food and hygiene regulations. This Level 3 Food Hygiene course is designed to help you comply with EU Regulation 852/2004, which requires food businesses to ensure that any employee who handles food is fully trained in food hygiene and for you to be able to train or supervise others within the industry. The contents of this course were developed in accordance to the Environmental Health Officer's guidelines, and also adhere to the Industry Standards set by People 1st and the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries.
When buying one of our courses, you will need to enter a valid email address which will be used to create your account with our Learning Management System – Enable – where you will take the training. We will also send your purchase receipt to this email address, and any additional courses purchased in future using the same email address will be added to your system account.
If you choose to pay via PayPal, we will use the email address linked to your PayPal account to create your Enable system account.
Once you have purchased a course, you will be able to send this course to other people using your system account with Enable by entering the new learner’s email address so that they may access the training and set up their own system account with our Learning Management System.
If you are not 100% satisfied with your course then we offer a 30-day, no hassle money-back guarantee. To request a refund, you should email our learner support team with your receipt stating why you would like to be reimbursed. You, or your learners, must not have completed the training in order to make a valid refund claim. Any claim made after the training has been completed will be invalidated.
To begin searching for your online training you can click on the course category section on our website and browse through all of our training categories.
Alternatively if you already know the title of the training you’re looking for you can use the search bar located in the centre of the homepage and go directly to the course you want.
This online course consists of a series of pages in which an instructor will talk learners through the lesson material. Pages may include supporting pictures, graphs, animation or extra sounds to help with the learning where appropriate. Some lessons will include challenges/quizzes to help learners stay engaged and interested in the material. Lessons can be taken in any order and each lesson may be paused and resumed at any stage.
The course is self-paced so learners decide how fast or slow the training goes. There is no deadline for completion but some of our courses have a test at the end to check that learners have understood the material. If the course has a test at the end then learners are required to achieve a 75% pass mark to successfully complete the course. Once learners have passed the test they are awarded a certificate, which can either be downloaded digitally or sent as a physically copy if this option was chosen when purchasing the course.
Upon completion of any of our courses, learners will be able to download a digital certificate from Virtual College and will include the accrediting bodies logo where applicable.
If you have bought the posted certificate option (available on select courses), a high quality, seal embossed, certificate will be sent out by first class post at the beginning of the following working week.