The Level 3 Supervising Food Safety Course is designed for supervisors and food managers who require a broader understanding of food safety control in the catering sector. The course is recommended for anyone responsible for managing people in a food business. It is designed to provide detailed knowledge of food safety principles and practices, through identifying potential hazards to food safety. In providing this knowledge, supervisors and food managers will be able to develop and implement food safety systems appropriate to their workplace.
The Level 3 Food Hygiene Course is ideal for anyone responsible for the HACCP system in a food business. The course focuses on developing an in depth knowledge of food safety, implementing a HACCP system and the importance oftraining staff. The course will give candidates the knowledge required for putting a food safety management system into place, whilst teaching the candidates how to communicate this knowledge to other staff as the business expands.
Our Level 3 Food Hygiene Course is recommended for any food business that is striving to achieve a 5* Scores on the Doors rating, the national hygiene rating system that looks at how well a food business is managed. To achieve a 5* rating, the business must demonstrate best practise in managing and achieving very high standards of compliance with food safety legislation. For a good rating, the Environmental Health Officer will be looking for managers and supervisors to be trained to Level 3 Food Hygiene standard.
For Supervisors and Managers in small businesses, taking the Level 3 Course will help make sense of the Safer Food Better Business Pack provided by the FSA (Also Cook Safe in Scotland / Safe Catering in Northern Ireland). The course will give candidates the foundation as to why food safety is important.
This Level 3 qualification is designed principally for those who are, or intend to be, supervisors of food handlers within the catering and hospitality industry. Holders will gain a broad knowledge of food safety and food hygiene, enabling them to identify problem areas and recommend solutions.
Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice.
The qualification is firmly based on the Level Three National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of People 1st.
This qualification is an ideal link between the “Level 2 Award in Food Safety in Catering” qualification and the more advanced “Level 4 Award in Managing Food Safety in Catering”.
This course is usually delivered over three days, and assessment is by a one a half hour examination of 45 multiple-choice questions.
Please call 0844 357 2409 & 0208 901 7678 for further details.