Supervising Food Safety – Level 3
This level 3 supervising food safety course covers HACCP, legislation, microbiology, and management systems.
Fully Accredited
CPD, IIRSM, Gatehouse Awards, Institute of Hospitality Approved
Course Description
Course Overview
This level 3 supervising food safety course covers HACCP implementation, food legislation, microbiology, allergens, pest control, premises design, and food safety management for supervisors.
What You Will Learn
- Explain key food safety legislation and its workplace application
- Understand the importance and implementation of HACCP
- Identify microbiological, chemical, allergen, and physical hazards and controls
- Apply personal hygiene, cleaning, and pest control standards
- Manage food safety systems and supervise staff compliance
Course Modules
Introduction to Food Safety
Introduces food safety fundamentals, key terms, and management responsibilities.
Food Poisoning, Spoilage & Preservation
Covers food poisoning causes, spoilage mechanisms, and preservation methods.
Microbiology
Explains the microbiology of food safety including bacteria, viruses, and moulds.
Microbiological Hazards & Controls
Identifies microbiological hazards and the controls to prevent them.
Chemical Hazards, Controls & Prevention
Covers chemical hazards in food and how to prevent contamination.
Allergen Hazards & Controls
Identifies allergen risks and the controls needed in food handling.
Physical Hazards & Controls
Covers physical contamination risks and prevention measures.
Personal Hygiene
Personal hygiene standards required for food handlers and supervisors.
Design and Use of Food Premises and
Covers premises design, layout, and equipment standards for food safety.
Cleaning & Disinfection
Cleaning schedules, disinfection methods, and verification procedures.
