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Food Hygiene Level 3: Supervising Food Safety Online
Our food hygiene Level 3 course, Supervising Food Safety, is online training for supervisors, first line managers and small business owners who are responsible for food and the people who handle it. Fifteen modules and a final test take you from food hazards and personal hygiene to HACCP, food safety management systems, legislation and enforcement. Study at your own pace, download your certificate when you pass, and try the first module free.
- IOSH Approved Training Provider 4301
- Highfield Approved Centre 17588
- Reply within one working day.
Photo: Beth Macdonald on Unsplash
The Short Answers
What is Level 3 food hygiene?
Level 3 is the supervisor’s level of food safety training. As well as the hazards and hygiene covered at Level 2, it covers microbiology, premises design, cleaning, HACCP, food safety management systems, legislation and enforcement. Passing our Supervising Food Safety course gives you a certificate showing you can supervise and train staff to handle food safely and hygienically.
Who needs Level 3 food hygiene training?
Supervisors, first line managers and small business owners who run food premises and make sure staff work safely. The law expects food businesses to supervise and train food handlers, and to make sure whoever develops and maintains the HACCP-based procedures has adequate training in the HACCP principles. Level 3 is written for people in that role.
Is Level 3 food hygiene a legal requirement?
No law names a level or certificate. The requirement is adequate training for the job. Food Standards Agency guidance says a food hygiene certificate isn’t compulsory but recommends that anyone starting a food business pursues a food hygiene qualification, and you must be able to show you have been adequately trained.
Course facts
- Format
- E-learning approved by CPD, Gatehouse Awards, Institute of Hospitality and IIRSMonline, self-paced, on any device
- Duration
- About 4 hours 20 minutes6 CPD units
- Who it’s for
- Supervisors, managers and food business ownersa natural next step after Level 2
- Certificate
- Certificate on completion70% pass mark in each module and the final test
- The law
- Regulation (EC) No 852/2004, Annex II, Chapter XIItraining and supervision of food handlers, and HACCP training for whoever runs the procedures
- Price
- £125 + VATper learner. Team pricing available.
- Free trial
- First module freetry it before you buy
What the Level 3 Food Hygiene Course Covers
Sixteen modules, from basic definitions to running a food safety management system, ending with a final test. You need 70% in each to pass.
Introduction to Food Safety
The key words and definitions the rest of the course builds on.
Food Poisoning, Spoilage and Preservation
What causes food poisoning and spoilage, and how preservation keeps food safe for longer.
Microbiology and Microbiological Hazards
How micro-organisms behave in food, and the controls that stop them causing illness.
Chemical, Allergen and Physical Hazards
Three separate modules on identifying each type of hazard and the control procedures for it.
Personal Hygiene
The standards you set and supervise for everyone who handles food.
Premises, Equipment, Cleaning and Disinfection
How the design and use of food premises and equipment affect food safety, and how to clean and disinfect effectively.
Pests and Pest Management
Why pest control matters and how to manage it.
HACCP and Food Safety Management Systems
Three modules on HACCP and food safety management systems, implementing HACCP and the seven principles of hazard control.
Food Safety Legislation and Enforcement
The key food safety laws, how they apply in your workplace and how they are enforced. Then the final test.
Level 2 or Level 3: Which Do You Need?
Level 2 is for the people who prepare, cook, serve and sell food. Level 3 is for the person who is responsible for them: the supervisor, kitchen or shift manager, or owner. It adds what you need to run food safety, not just follow it:
- How to set up and check a food safety management system, and how HACCP fits into it.
- The detail behind each type of hazard, so you can judge risks your procedures don’t spell out.
- Legislation and enforcement, so you know what an inspector will look for.
The course outline describes Level 3 as a natural progression from the Level 2 food safety and HACCP courses for people taking on more responsibility.
Level 3 and Your Food Safety Management System
Every food business needs a food safety management system: a written set of processes, checks, rules and records that meets the HACCP principles. What that looks like depends on the size, risk and complexity of the business. GOV.UK points small caterers to the Food Standards Agency’s Safer Food, Better Business toolkits, while larger or higher-risk businesses may be advised to keep a full HACCP plan.
Either way, someone has to build it, keep it up to date and make sure staff follow it. Level 3 is written for that person. If you want a focused course on HACCP alone, see our HACCP training.
Try before you buy
Try the First Module Free
See how the Supervising Food Safety - Level 3 course works before you pay. Tell us where to send it and we’ll give you free access to the first module straight away.
Sources
- Regulation (EC) No 852/2004, Annex II, Chapter XII: Training (legislation.gov.uk)
- Regulation (EC) No 852/2004, Article 5: Hazard analysis and critical control points (legislation.gov.uk)
- Running a food business: staff training, illness and hygiene (GOV.UK)
- Food safety management systems for businesses (GOV.UK)
- Creating a food safety management system (GOV.UK)
- Running a food business: food inspections (GOV.UK)
- Starting a food business, Food Standards Agency guidance (GOV.UK)
- Supervising Food Safety Level 3: course outline (VideoTile)
Ways to Take This Course
Buy for one person in a couple of minutes, or talk to us about a team.
CLARITY
Common Questions
How long does a Level 3 food hygiene certificate last?
There’s no legal expiry date. GOV.UK guidance says staff must have up-to-date training for their role, and that you should make sure staff are trained again when your processes change. Set a review date in your training record and refresh when your role, menu, processes or the rules change.
Can I take Level 3 without Level 2?
The course outline doesn’t list an entry requirement, and it’s aimed at small business owners as well as supervisors. It does start from basic definitions. If you’re new to food work, though, Level 2 first will make Level 3 easier to follow.
Does Level 3 cover HACCP?
Yes. Three modules cover HACCP and food safety management systems, implementing HACCP, and the seven principles of hazard control. If you only need HACCP, or want staff on your HACCP team to understand it, our Introduction to HACCP Level 2 is shorter.
Is an online Level 3 food hygiene course accepted?
The law doesn’t specify how training is delivered, and GOV.UK lists self-study among the ways staff can learn. The course facts above show its approvals and CPD units, and our guide explains what CPD means. If an employer, client or audit scheme asks for a specific regulated qualification, check with them before you book.
Will Level 3 help with our food hygiene inspection?
It can help. Inspectors check how hygienically food is handled, the condition of your premises, and the processes, training and systems you use to keep standards up. A trained supervisor who can explain your food safety management system and show training records covers a big part of that.
We have supervisors on several sites. Can we train them together?
Yes. On our e-learning platform you can enrol supervisors across all your sites, put their teams on Level 2 at the same time, track who has finished and keep every certificate in one place for inspections. Ask us for team pricing.
Get Team Pricing
Training more than a few people on Supervising Food Safety - Level 3? Tell us how many and we’ll send team pricing within one working day.
- IOSH Approved Training Provider 4301
- Highfield Approved Centre 17588
- Reply within one working day.
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