Level 3 Supervising Food Safety in Catering

Training Express Limited
Course summary
17 hours
85 GBP excl. VAT
Part time
Next available date: Enquire for more information - Distance
e-learning / Online / Distance

Course description

Level 3 Supervising Food Safety in Catering

Supervisors and managers working in the catering sector must have a good understanding of food safety legislation, hygiene best practices and the HAACP system, to ensure a quality standard of service in the workplace. In this Level 3 Supervising Food Safety in Catering Course, you’ll be introduced to food safety legislation, how to implement a food management system, pest control, methods for preserving food and much more. You’ll also be trained on how to look after your own personal hygiene, from learning about protective clothing to monitoring standards. Once you’ve successfully completed the course, you’ll be equipped with the skills needed to train your staff correctly, comply with workplace food and safety legislation, and implement an effective HAACP system. Our audio visual courses are are easily navigable, including categorised modules and expert video assistance.

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Suitability - Who should attend?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs recommend that food handlers be skilfully trained before carrying out their role.

This Level 2 Food Hygiene and Safety for Catering enables you to understand how to abide by the required legal practices and responsibilities of a food handler by equipping you with a comprehensive introduction to accurate food handling methods.

This course is ideal for all food handlers working in the catering industry inclusive of: restaurants, bars, hotels, cafes, fast-food outlets, takeaways, kitchens, mobile food trucks, hospitals, schools, colleges, universities and canteens.

Who should take the course

The Level 3 Supervising Food Safety in Catering is highly recommended for catering business owners aiming to achieve level 5 in the Food Hygiene Rating Scheme. Learn more about safer food handling, better packaging and grasp a solid understanding of the HACCP system and how to implement it effectively.

The Regulation (EC) No 852/2004 on the hygiene and sanitation of foodstuffs affirms that every food handler must be instructed appropriately in the principles of food hygiene. This course ensures you gain the knowledge required to be able to comply with this regulation. You’ll also learn how to promote best practice in the workplace and the basics of implementing a HACCP food safety management system.

Level 3 Supervising Food Safety in Catering is ideal for you if you’re a potential manager, supervisor and worker operating in all varieties of catering businesses including restaurants, hotels, spas, cafes, bars, fast-food outlets, takeaways, canteens, mobile food trucks, kitchens, hospitals, schools, colleges, and universities.

Training Course Content

The course is divided into 17 accessible, interactive modules and includes an assessment at the end.

Introduction to Supervising Food Safety

Introduction, course aims, topics to be covered, why is food safety important, who is most at risk, which foods cause illness, key terms, the role of the supervisor.

Food Safety Legislation

Introduction, topics to be covered, current legislation, enforcing the law, fines and prosecution, due diligence, food business operator responsibilities, employee responsibilities, investigation outbreaks of foodborne illness.

Food Contamination

Introduction, topics to be covered, types of contamination, physical chemical microbial and allergenic contamination, cross-contamination, detecting contaminants.

Controlling Contamination

Introduction, topics to be covered, deliveries, food storage, stock control, recording and labelling, use by dates, best before dates, food preparation and cooking, food service and display, the role of the supervisor.


Topics to be covered, risk caused by spoilage organisms, bacterial growth - nutrients, moisture, acidity, temperature, time, atmosphere, toxins.

Food Poisoning and Foodborne Diseases

Introduction, topics to be covered, what is food poisoning, salmonella, clostridium perfringens, staphylococcus aureus, bacillus cereus, escherichia coli (E - coli), clostridium botulinum, food borne diseases, campylobacter enteritis, escherichia coli 0157 (E- col i0157), listeriosis, typhoid and paratyphoid, dysentery (shigella), foodborne viruses, norovirus.

Non-bacterial Food Poisoning

Introduction, topics to be covered, chemical food poisoning, metals, poisonous plants, poisonous fish, Mycotoxins.

Temperature Control

Introduction, topics to be covered, safe temperatures, food deliveries, fridge temperature, freezer temperature, cooking temperatures, reheating food, cooling food, hot holding, cold holding, cook-chill, cook-chill process, cook-freeze.

Checking, Verifying, and Recording Temperatures

Introduction, topics to be covered, measuring equipment, air temperature, how to take a food temperature, recording temperature checks.

Food Preservation

Introduction, topics to be covered, food spoilage, types of food preservation, high-temperature preservation, dehydration, chemical methods of preservation, physical methods of preservation.

Premises and Equipment Design

Introduction, topics to be covered, food premises design and layout, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings, food storage areas.

Waste, Cleaning, and Disinfection

Introduction, topics to be covered, storing waste, waste removal, benefits of cleaning, supervising cleaning, types of cleaning, six stages of cleaning, cleaning chemicals, cleaning work equipment and surfaces, cleaning schedules.

Pest Control

Introduction, topics to be covered, common pests, rats, mice, cockroaches, other common pests, controlling pests, supervising pest control.

Personal Hygiene

Introduction, topics to be covered, why is personal hygiene so important?, supervisor responsibilities, monitoring standards, handwashing, skin infections and wounds, sickness, protective clothing, hair, jewellery, smoking in the workplace, eating at work.

Training Staff

Introduction, topics to be covered, why is training so important?, levels of training, staff induction training, existing staff training, staff training records, the role of management.

Implementing a Food Safety Management System

Introduction, HACCP systems,

  • step 1 create a HACCP team,
  • step 2: describe the products and ingredients,
  • step 3: identify the products uses and consumers,
  • step 4: construct a flow diagram,
  • step 5: confirm the flow diagram in the premises,
  • step 6: hazard analysis:
  • step 7: determine critical control points,
  • step 8: establish critical limits,
  • step 9: monitor critical control points,
  • step 10: establish corrective actions,
  • step 11: establish verification procedures,
  • step 12: record keeping.

Food Safety Management Tools

Introduction, topics to be covered, safer food better business, management responsibilities, opening and closing checks, documenting the food safety system, further resources, congratulations.

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About provider

Training Express Limited

Training Express Limited

The Training Express is a group of experts who work across the United Kingdom, delivering high quality certification and training to British businesses and individuals looking to better themselves. We work in various disciplines and industries, with our primary point...

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Training Express Limited

14 Cumberland Avenue
NW10 7Ql London

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Average rating 5

Based on 7 reviews

Good training. responsive friendly service.
Totally worth the value. Enjoyed.
If you want to develop you food safety skills in a management level, then this course is right for you.
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