Level 3 Food Hygiene and Safety for Supervisors

This online Level 3 Food Safety and Hygiene course for supervisors covers levels 1 and 2 food safety and hygiene, the basics of HACCP and the additional training required for level 3 certification. As a manager, supervisor, or business owner, you have an ethical and legal obligation to maintain high food safety standards to protect your customers, employees, and company.

Food contamination can occur in various ways, so you must ensure that everyone in your company plays a part in preventing and minimising the risks. Managers, supervisors, and employers must grasp the relevant training required for all workers, whether for new starts or to meet ongoing training needs because food handlers are obliged to receive relevant training suited for their position.

We go over your legal responsibilities, the role of enforcement officers, implementing a food safety management system, record keeping, pest control, waste management, workplace design, and managing staff training, in addition to the basics like chemical food poisoning, cleaning, and all types of food handling.

Legislation 

This Level 3 Food Safety course is planned so that you act in accordance with European Union Regulation 852 of 2004, which mandates that food handlers be appropriately trained in food hygiene and that you be able to train or supervise others in the industry. According to UK food safety regulations, if you work as a supervisor in the hospitality or service industry, you must follow all current food and hygiene requirements. The material of this course was created in compliance with the Environmental Health Officer's requirements.

Regulations

Food Safety Act 1990

Food businesses cannot:

• Cause food to be hazardous to one's health.
• Sell food that is not what the consumer is entitled to expect in terms of content or quality.
• Describe or present food dishonestly or misleadingly.

The Food Safety and Hygiene Regulations 2013

The 2013 Regulations establish strict guidelines for controlling and managing necessary food safety steps:

• The condition of the buildings and equipment
• Food temperature management in the preparation, storage, and serving
• Food handling procedures that are sanitary
• Food handlers' hygiene 
• Disposal of waste

Accreditations

This food hygiene course is Continuing Professional Development (CPD) approved and meets the UK's obligatory food handler training requirement. Being CPD recognised indicates that training programmes for educators and exceptional education professionals receive high-quality training to help them grow their skills and talents. Richard Sprenger, a well-known food safety expert and author, wrote this course. 

Facts and Figures

Food poisoning is a significant health concern for the public in the United Kingdom, with an estimated 2.4 million cases of food borne illness annually. This implies that if you own or work for a food company, you must ensure that all the food you make and serve is safe to eat and free of harmful substances.