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Level 3 Award in Food Safety Supervision (RQF) For Catering, Manufacturing or Retail

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Food Courses For Local Authority and EHO Compliance

Why train with us?

  • Convenient on site training, at your premises
  • Accredited by leading Awarding Bodies
  • EHO & Local Authority accepted
  • Nationwide Trainer Network

Course Details

Qualification Overview

This course is fully compliant with industry and regulatory standards. The topics that are covered are regarded by the Foods Standards Agency as important in maintaining good practice in the safe production and handling of food. The content is aimed at those who work in or intend to work in the catering industry including those involved in the storage, preparation, cooking and handling of food.

Learning Outcomes & Assessment Criteria

  • 1. Understand how food business operators can ensure compliance with food safety legislation
  • 2. Understand the application and monitoring of good hygiene practice within a catering, manufacturing or retail environment
  • 3.Understand how to implement food safety management procedures within a catering, manufacturing or retail environment
  • 4. Understand the role of the supervisor in relation to food safety management procedures

Course Details

  • RQF (OFQUAL regulated)
  • Level 3
  • Credits: 3
  • Certificate validity: 3 years
  • Duration: 3 days
  • Prerequisites: None
  • Assessment: Multiple choice questions

These qualifications are designed for those who work in a supervisory, management or training role and require the knowledge and skills to supervise food safety in catering, manufacturing or retail environments.

They provide the underpinning knowledge in food safety law, together with essential knowledge in the areas of food safety law.

They are regulated qualifications by Ofqual* and cover content which is deemed important by the Food Standards Agency to supervise food safety in catering, manufacturing and retail environments.

These qualifications also allow employers to fulfil a legal obligation by demonstrating due diligence by providing adequate training to its staff. Changes in legislation effective from January 2006 have placed a greater onus and accountability on anyone in the food business with supervisory responsibility.

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