Tayl's Food Safety and Hygiene Level 3 for Supervisors
This course designed to equip individuals with the essential knowledge and skills necessary for ensuring the safety of food products and the well-being of both customers and colleagues. By enrolling in this course, you'll gain a deep understanding of various critical topics, such as food safety legislation, contamination control, microorganisms, temperature management, and more.
Our Food Safety and Hygiene Level 3 for Supervisors offers numerous benefits, including compliance with regulations, protecting health, contamination control, temperature management, personal hygiene, and training excellence.
Upon completing this course, you'll be equipped to play a vital role in supervising food safety and hygiene, making informed decisions, implementing best practices, and ultimately contributing to a safer and more efficient food operation.
- Fully accredited organisation
- Meets UK and EU legal requirements for law firms
- Compatible with PC, Mac, iOS, and Android devices
- Printable PDF e-certificate upon completion
- Online course with no time limits
- Estimated duration: 9 hours 30 minutes
- Free for up to five users
Receive a custom quote
If you want to buy in bulk or access more LMS features, fill in the form or email hello@tayl.net.
Thank you!
We will be in touch soon.
Training you can trust
Course Content
Course Content
Introduction and Legislation
Introduction to Supervising Food Safety; Food Safety Legislation; Supervising Food Safety and Legislation Quiz.
Food Contamination
Physical Contamination; Microbiological Contamination; Chemical Contamination; Allergenic Contamination; Cross-Contamination and Detecting Contamination; Food Contamination Quiz.
Controlling Contamination
Deliveries; Stock Control; Recording, Labelling and Date Marks; Food Storage; Food Preparation and Handling; Food Service and Display; Role of a Supervisor; Controlling Contamination Quiz.
Microorganisms
Bacteria Explained; Bacterial Spores and Toxins; Microorganisms Quiz.
Food Poisoning Bacteria
Food Poisoning; Food-borne Diseases; Food-borne Viruses; Preventing Food-borne Illness; Food Poisoning Bacteria Quiz.
Non-Bacterial Food Poisoning
Chemical Contamination; Metals; Poisonous Plants; Poisonous Fish; Mycotoxins; Non-Bacterial Food Poisoning Quiz.
Temperature Control
Safe Temperatures - Freezing and Thawing; Safe Temperatures - Cooking and Reheating; Safe Temperatures - Display and Preparation; Temperature Control Quiz.
Checking, Verifying and Recording Temperatures
Temperature Measuring Equipment; How To Take Food Temperatures; Recording Temperature Checks; Checking, Verifying and Recording Temperatures Quiz.
Food Preservation
High Temperature Preservation; Dehydration; Chemical Preservation; Physical Preservation; Food Preservation Quiz.
Premises Design and Equipment
Premises Design; Suitable Workplace Materials; Lighting, Ventilation and Utilities; Effective or Linear Workflow; Utensils and Equipment; Food Storage Areas; Premises and Equipment Quiz.
Waste, Cleaning and Disinfection
Waste Storage and Removal; Types of Cleaning and Stages of Cleaning; Cleaning Chemicals; Cleaning Work Equipment and Surfaces; Cleaning Schedules; Supervising Cleaning; Waste, Cleaning and Disinfection Quiz.
Pest Control
Different Types of Pests; Controlling Pests; Pest Control Quiz.
Personal Hygiene
Food Handler Responsibilities; Handwashing; Wounds and Illness; Personal Hygiene Guidance; Personal Hygiene Quiz.
Staff Training
Levels of Training; Induction and On-going Training; Management and Supervisor Responsibilities; Staff Training Quiz.
Food Safety Management System
What is HACCP? Step 1: Choose a HACCP Team; Step 2: Describe the Product(s); Step 3: Identify the Products’ Uses and Consumers; Step 4: Create a Flow Diagram; Step 5: Confirm the Flow Diagram; Step 6: Identify Potential Hazards and Conduct a Hazard Analysis (HA); Step 7: Determine Critical Control Points (CCPs); Step 8: Establish Critical Limits; Step 9: Monitor Critical Control Points; Step 10: Establish Corrective Actions; Step 11: Establish Verification and Review Procedures; Step 12: Document and Keep Records; Food Safety Management System Quiz.
| Module | Description |
|---|---|
| Introduction and Legislation | Introduction to Supervising Food Safety; Food Safety Legislation; Supervising Food Safety and Legislation Quiz. |
| Food Contamination | Physical Contamination; Microbiological Contamination; Chemical Contamination; Allergenic Contamination; Cross-Contamination and Detecting Contamination; Food Contamination Quiz. |
| Controlling Contamination | Deliveries; Stock Control; Recording, Labelling and Date Marks; Food Storage; Food Preparation and Handling; Food Service and Display; Role of a Supervisor; Controlling Contamination Quiz. |
| Microorganisms | Bacteria Explained; Bacterial Spores and Toxins; Microorganisms Quiz. |
| Food Poisoning Bacteria | Food Poisoning; Food-borne Diseases; Food-borne Viruses; Preventing Food-borne Illness; Food Poisoning Bacteria Quiz. |
| Non-Bacterial Food Poisoning | Chemical Contamination; Metals; Poisonous Plants; Poisonous Fish; Mycotoxins; Non-Bacterial Food Poisoning Quiz. |
| Temperature Control | Safe Temperatures - Freezing and Thawing; Safe Temperatures - Cooking and Reheating; Safe Temperatures - Display and Preparation; Temperature Control Quiz. |
| Checking, Verifying and Recording Temperatures | Temperature Measuring Equipment; How To Take Food Temperatures; Recording Temperature Checks; Checking, Verifying and Recording Temperatures Quiz. |
| Food Preservation | High Temperature Preservation; Dehydration; Chemical Preservation; Physical Preservation; Food Preservation Quiz. |
| Premises Design and Equipment | Premises Design; Suitable Workplace Materials; Lighting, Ventilation and Utilities; Effective or Linear Workflow; Utensils and Equipment; Food Storage Areas; Premises and Equipment Quiz. |
| Waste, Cleaning and Disinfection | Waste Storage and Removal; Types of Cleaning and Stages of Cleaning; Cleaning Chemicals; Cleaning Work Equipment and Surfaces; Cleaning Schedules; Supervising Cleaning; Waste, Cleaning and Disinfection Quiz. |
| Pest Control | Different Types of Pests; Controlling Pests; Pest Control Quiz. |
| Personal Hygiene | Food Handler Responsibilities; Handwashing; Wounds and Illness; Personal Hygiene Guidance; Personal Hygiene Quiz. |
| Staff Training | Levels of Training; Induction and On-going Training; Management and Supervisor Responsibilities; Staff Training Quiz. |
| Food Safety Management System | What is HACCP? Step 1: Choose a HACCP Team; Step 2: Describe the Product(s); Step 3: Identify the Products’ Uses and Consumers; Step 4: Create a Flow Diagram; Step 5: Confirm the Flow Diagram; Step 6: Identify Potential Hazards and Conduct a Hazard Analysis (HA); Step 7: Determine Critical Control Points (CCPs); Step 8: Establish Critical Limits; Step 9: Monitor Critical Control Points; Step 10: Establish Corrective Actions; Step 11: Establish Verification and Review Procedures; Step 12: Document and Keep Records; Food Safety Management System Quiz. |
How it Works
Our Food Safety and Hygiene Level 3 for Supervisors e-learning course is delivered online through our Tayl platform. This means you can complete this course on any device that can access the internet, and you can take a break at any time and save your progress. You can also add more users to your account, access more compliance training courses, and track who has done what.
Your Certificate
To complete your course and download your Food Safety and Hygiene Level 3 for Supervisors certificate, you need to have correctly answered enough questions in the quizzes throughout the course. You’re able to retake these quizzes as many times as you want. The certificate is printable and will be accessible at any time when you log into our platform. The certificate is saved on our system so you can use it to prove a commitment to ongoing legal compliance.
Access this course for free
Receive a custom quote
If you want to buy in bulk or access more LMS features, fill in the form or email hello@tayl.net.
Thank you!
We will be in touch soon.
Course Snippets
“Was one of the best courses I've done explained everything will definitely keep using this site”
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Frequently asked questions
Got more questions? No problem, reach out to us at hello@tayl.net.
- Do I get a certificate?
- When you complete a course you're issued with a printable Food Safety and Hygiene Level 3 completion certificate at no extra cost.
- Can I retake courses?
- We understand that it can take a bit of time to understand the material. That's why you can have as many retries of a course as you need at no extra charge.
- Why take a Food Safety and Hygiene Level 3 for Supervisors course?
- Taking a Food Safety and Hygiene Level 3 for Supervisors course is crucial for legal compliance, public health, career advancement, and enhanced knowledge and skills.
- Why is the course free?
- It's not a trick, you really get this course, certificates, and all our library for up to five users. You simply need a work email address. It's free because we believe in our product. And we think that once you try it, you'll come back to us again and recommend our system to your friends. So, what are you waiting for, get your course today.
- What devices do the courses work on?
- The courses work on any modern internet browser on any device. Whether you're using Chrome, Firefox, Safari or Edge on an iPhone, Android, Laptop or PC everything will work just fine.
- How does the money back guarantee work?
- Really easily. Just let us know you'd like a refund and we'll make it happen. No questions asked.