This Level 3 Food Safety & Hygiene course is designed for supervisors, managers and business owners responsible for overseeing food safety systems within their organisation. It provides in-depth knowledge of legal responsibilities, hazard control, staff management and food safety monitoring, ensuring that standards are not only understood but consistently implemented.

Supervisors and managers carry significant responsibility for maintaining food safety standards within a food business. This Level 3 course provides comprehensive training on the legal, operational and managerial aspects of food safety, equipping learners with the knowledge required to oversee systems, supervise staff and manage risk effectively.

The course explores food safety law in greater depth, including enforcement powers and the potential consequences of non-compliance. It explains how to design, implement and monitor effective food safety management systems based on HACCP principles and how to ensure that controls remain robust and consistently applied.

In addition to technical food safety knowledge, the course addresses the supervisory role itself. Learners will understand how to train staff, maintain records, conduct internal checks and respond appropriately to issues or breaches. The aim is not only to understand food safety theory, but to manage it confidently and proactively within a real business environment.