Level 3 Food Hygiene & Safety (supervisor)

If you are a supervisor, manager or owner of a food business, this course if for you. This course will offer knowledge on how food should be prepared, handled and cooked safely on your premises.

Before completing this course, you should already have a good, up-to-date knowledge of food preparation safety best practices. If you don’t, please complete the Level 2 Food Hygiene & Safety Cour

The Level Three Food Hygiene and Safety is a more complex and detailed course, designed for those in positions of authority in the food industry. The course content, whilst still adhering to Essential Food Hygiene’s signature of concise and easy-to-follow content, allows learners to gain a deeper and more profound understanding of food hygiene and its importance.

The course goes into detail on how supervisors should interact with food, staff, and customers, and what they can do personal and professionally to best ensure that the food being prepared by kitchen staff is adhering to both hygiene and safety best practices as well as to the latest UK food safety regulations.

This course is designed to play a pivotal role in increasing and maintaining a high food hygiene rating for your venue, giving your customers peace of mind and strengthening the reputation of your business.

The course was designed in line with the latest UK regulations on food safety and has been fully accredited by The CPD Group. The course takes roughly 2 – 4 hours to complete and the examination consists of 25 multiple choice questions which cover each of the seven core sections of the course. Once the exam has been passed, you will receive your accredited certificate instantly.

The course is as follows:

• Expectations of an Employee: Understand what legislation effects food handler in the food industry and the implications of them not acting in congruence with the law.
• Expectations of a Supervisor: What the role of a supervisor entails and their range of responsibilities as a supervisor. The precedent that they as supervisor will need to set and determine this through a knowledge of leadership styles and be able to foster a team atmosphere, as well as demonstrating an appreciation for staff’s differing learning styles. The candidate will understand the term Due Diligence and how to ensure they behave appropriately in correspondence. What legislation effects them in the food industry and the implications of not acting in congruence with the law. They will understand their legal obligations in comparison to those of a food handler. The necessity to train, and update the training of, staff, as well as the consequences of insufficient training, and understand the need to keep training records in order to uphold a Due Diligence defence. Will demonstrate an understanding of what provision is needed for a working shift. Will be well versed in the terms HACCP, Food Safety Management System, Hazard Analysis and explain the role of these terms in the effort to maintain food safety. They will be able to describe what a FSM System looks like and be able to determine critical control points, critical limits and corrective actions whilst understanding how to monitor an implemented FSM System. To determine the effectiveness of an FSM System day-today and understand what tasks will be included in the system such as opening and closing checks, temperature checks, daily diary and associated documentation. Will understand the documentation required by an FSM System in line with HACCP principles. The necessity of a COSHH policy and understand that they must adhere to COSHH standards.
• Ethics and Environment: Will understand their position within an environmentally conscious climate and know what their environmental responsibilities are which effect the food industry. They will understand their individual ethic responsibility as well being able to define ethical, organisational and environmental policies. They will learn the terms ethics, environment, sustainability and corporate responsibility in the context of the food production/food service industry. The sacristy of food will also be a concern of the supervisor and they will understand what resources are needed in order to uphold the demands of food production in the long term.
• How to provide adequate premises: Understand the threats in food production. They will understand their legal obligation in providing adequate premises and equipment to prepare food.
• Working with external bodies: Their role within an Environmental Health inspection. The candidate will understand the powers that the Environmental Health have and how they can enforce certain processes upon businesses to ensure food safety. The candidate will understand the process of an Environmental Health investigation and their role in it, following an improvement notice.

• About Microbiological Hazards: Understand the term and consequence of food entering the danger zone and how to avoid it. The candidate will understand intrinsic and extrinsic factors in food. The candidate will understand the concept of bacterial toxins and spore production. The candidate will understand the process of Binary Fission and how this makes bacteria dangerous. The candidate will understand what conditions are necessary for bacteria to thrive and multiply.
• About Spoilage Bacteria: Understand the term and process of decay and organisms that have a role in the life cycle of food. The candidate will understand how reducing spoilage will affect business profitability.
• Preventing the effects of Spoilage Bacteria: Understand how to safely control food and prevent any spoilage or contamination. The candidate will understand how to prevent food spoilage. The candidate will understand methods of food preservation in line with the law.
• About Pathogenic Bacteria: Learn the characteristics of pathogenic bacteria and how they can be harmful and what foods are high-risk and low-risk.
• Preventing the effects of Pathogenic Bacteria: Learn how to prevent pathogenic bacteria from becoming dangerous.

• Causes of Food Poisoning: Understand food poisoning threats in a logistic manner. The candidate will have a knowledge of various specific food-poisoning pathogenic bacteria, foodborne diseases, viruses and non-bacterial sources.
• Symptoms of Food Poisoning: Understand the symptoms of food poisoning. The candidate will understand the term food poisoning and who is at risk.
• Preventing the effects of Microbiological Hazards: Learn about conditions which make microbiological hazards dangerous, the terms high-risk and low-risk foods (with the ability to provide examples) how to control the danger level of microbiological hazards through various means including practical measures and the importance of reporting any potential hazards that they find in the workplace.

• About Physical Hazards: Learn common sources of physical contamination.
• Preventing Physical Hazards: Learn prevention techniques regarding physical hazards.
• About Chemical Hazards: Learn the common sources of chemical contamination.
• Preventing Chemical Hazards: Learn how to prevent chemical contamination.

• About Allergenic Hazards: Will have a knowledge of the 14 named allergens and what the risks are associated with them.
• Effects of Allergenic Hazards: Learn how to identify the symptoms of anaphylaxis.
• Prevention of Allergenic Hazards: Understand how to control the threat of allergens.
• Responding to an Allergic Reaction: Learn what steps to take if an allergic reaction occurs and what the potential consequences of failing to act in the event of an allergy attack are.

• Hand Hygiene: Understand the appropriate method for handwashing. The candidate will understand the necessity of handwashing facilities.
• Hair Hygiene: Understand the necessity of proper hair hygiene.
• Protective Clothing: Have a knowledge of the beneficial use of protective clothing and the need for changing facilities.
• Habits and Manners: The candidate will understand the consequence of bad hygiene.
• Visitor Hygiene: The candidate will understand the need for visitors to adhere to hygiene policies.
• Reporting Illness: The candidate will understand the vital need for staff to report illness to them, and for them to act appropriately in response.

• Food Storage and Organisation:
• About Cleaning: The candidate will understand their legal requirement to have an effective, systematic cleaning policy. The candidate will have a scientific knowledge of cleaning and disinfection. The candidate will understand the need to have a verified cleaning policy.
• How to Clean: The candidate will understand the uses and threat of cleaning chemicals.
• Waste: The candidate will understand the need for proper waste management.
• About Pests: The candidate will have an understanding of a range of pests and the threat they pose.
• Preventing Pests: The candidate will understand how to deter pests.

The Level 3 Food Hygiene and Safety Supervisors course is aimed towards business owners, supervisors, and managers of food businesses and learners who are wanting to increase their skills and progress into a professional environment.

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