Next Course Dates
The broad content of this course ensures supervisors and skilled workers receive a good standard of food hygiene knowledge and training leading to one of the following widely recognised qualifications (RSPH Level 3 Award in Food Safety for Food Manufacturing or RSPH Level 3 Award in Supervising Food Safety & Hygiene – Catering/Retail).
This course has been carefully designed to enable potential managers to move towards the Level 4 qualification. This course is suitable for manufacturers, caterers and retailers.
Play Video: Auditing Refresher Course
Who Should Attend?
This course is designed for supervisors and those looking to move into a managerial role in either food manufacturing or catering companies.
This course is designed for anyone responsible for the supervision of food safety within their organisation. Completion of the Level 2 Award in Food Safety is recommended, or a basic working knowledge of the food industry would be acceptable.
Course Delivery / Format
Delivered face to face at our training centre in Skipton, North Yorkshire UK.
Directions to our training centre
Delivered Live and online so you'll require a computer and Internet connection
Full details and logging in information given before the start of the course
Course Structure & Content
|Food Poisoning and Food-Borne Disease
- Physical, Chemical, Microbiological and Allergenic Contamination
- Contamination and Cross Contamination
- Temperature Control
- Preservation Techniques
- Pest Control
|Supervisory Aspects of Hygiene Practices
- Personal Hygiene
- Hygiene Training
- Design and Maintenance of Premises
|Food Hygiene Legislation
To achieve this qualification, you must understand food safety hazards, with reference to the risk to food safety from pathogenic microorganisms, contamination and cross-contamination; The consequences for food safety from biological, chemical, physical and allergenic hazards. Understand food safety management procedures, with reference to how food business operators can ensure compliance with food safety legislation; Procedures for the application and supervision of good hygiene practice; Methods and procedures for food safety management. Understand the role of the supervisor, with reference to the responsibility and level of authority of all relevant staff with respect to food handling practices; The requirements for induction and on-going training of staff; The importance of promoting a food safety culture.
Qualification / Assessment
- RSPH Level 3 Award in Food Safety for Food Manufacturing or RSPH Level 3 Award in Supervising Food Safety & Hygiene for Catering or RSPH Level 3 Award in Food Safety for Retail.
- 90 minute examination consisting of 45 multiple choice questions at the end of Day 3.
- Successful candidates will achieve either a Pass or Distinction.
All course fees are payable in advance.
Course fee includes:
- Course binder and notes
- Textbook: ‘Supervising Food Safety (Level 3)'
- Lunch and refreshments*
- RSPH examination fee and certificate
* Classroom courses only
Level 4 Food Safety (Manufacturing/Catering)
Understanding the RSPH Level 3 Food Safety & Hygiene Course
Who is this course for?
Since this is an intermediate course, it is suitable for supervisors and anyone wishing to move into a managerial role within the food manufacturing or catering industry. Our Level 3 Food Safety and Hygiene course has been designed to enable potential managers to progress to the advanced Level 4 qualification. It’s recommended that people attending this course have already achieved a Level 2 food safety qualification or similar; or have a basic working knowledge of the food industry.
What does the training cover?
Over the course of the 3 days, learners will learn about all types of food safety hazards and their risk potential when producing food for public consumption. Physical, chemical and allergenic hazards are covered and special emphasis is placed on microbiological hazards and invisible pathogenic micro-organisms, such as campylobacter, salmonella, E.coli O157, clostridium botulinum, listeria, bacillus cereus, staphylococcus and clostridium perfringens. Delegates gain knowledge of how bacteria multiply, how quickly they can spread, how long they can live, what they need to survive and where they can be found. They will also learn the difference between high risk and low-risk foods.
Given the deadly nature of these bacteria, the consequences of contamination and cross-contamination are examined together with effective measures to control them. This includes personal hygiene, food storage, temperature control and cleaning and disinfection.
The importance of staff training is also covered as well as handwashing techniques and protocol. Other sections include food preservation methods such as high and low temperatures, dehydration, chemicals and smoking or vacuum packing. There is also a comprehensive section on pest management and information about the design and use of food premises and equipment.
The final day of the Level 3 Food Safety & Hygiene course provides a brief introduction to HACCP and its role in food safety management and the requirements of compliance with various food industry regulations. These include the Food Safety Act 1990; The Food Safety & Hygiene (England) Regulations 2013; Regulation (EC) No 852/2004 on the hygiene of foodstuffs; and Regulation (EC) No 178/2002. Effective food defence is also included. This is an extremely topical subject, featuring heavily in Issue 9 of the BRCGS Global Standard for Food Safety (Section 4.2) and PAS 96:2017.
Time is also allocated for revision and looking at sample examination questions before the examination at the close of day 3.
Training delivered by food safety experts
The RSPH Level 3 Food Safety course is delivered by Verner Wheelock’s expert food safety trainers who all have several years of experience of working within the food industry. There are a number of exercises throughout the 3 days to help consolidate the learners’ understanding of the subject. In addition, the trainer includes real-life examples to help illustrate key points. Delegates are encouraged to engage with the trainer and fellow delegates and ask questions relating to food safety within their own companies.
Assessment and certification
There is a 90-minute examination at the end of Day 3. Delegates can choose whether to complete an exam focused on manufacturing or catering/retail. Whichever they choose, the paper comprises 45 multiple-choice questions for which the pass mark is 30/45. Those attaining 38/45 or higher will be awarded a distinction. Successful candidates will receive either the RSPH Level 3 Award in Food Safety for Manufacturing certificate or the RSPH Level 3 Award in Supervising Food Safety & Hygiene (Catering or Retail).
In addition to the information given above, delegates will leave the course aware of procedures for the application and supervision of good hygiene practice and methods and procedures for good food safety management. They will also understand the role of a supervisor and their responsibilities for safe food handling practices, staff training in food safety and the fostering of a positive food safety culture within their area of influence.
When and where does the course take place?
Our open Level 3 Food Safety & Hygiene courses are scheduled regularly throughout the year. Delegates have the option of attending in person at Verner Wheelock’s training centre in Skipton, North Yorkshire, close to the rail and bus stations or remotely via Zoom. Courses begin promptly at 9.30am and finish at around 4.30pm each day. We ask that delegates arrive or log on to the training session early.
For those attending in person, lunch and refreshments are included in the course fee. A course binder containing notes is provided for all delegates. The latest course dates can be found by viewing our training calendar. Alternatively, if you have 5 or more staff to train, it might be more cost-effective for you to book in-house food safety training. We can deliver this remotely or at your own premises on a date convenient to you.
Taking the next step
Verner Wheelock also offer advanced food safety and hygiene training in the form of our RSPH Level 4 Food Safety and Hygiene course. Again, there is the option to take either a manufacturing or catering examination. This 5-day course is aimed at managers or those looking to progress into a management position.
What is the Level 3 Food Safety & Hygiene Course?
This 3-day course is designed for supervisors and those looking to move into a managerial role in food manufacturing or catering companies. It covers a broad range of food hygiene knowledge and training, leading to the RSPH Level 3 Award in Food Safety for Food Manufacturing or Supervising Food Safety & Hygiene. The course is ideal for those responsible for supervising or training staff in basic food hygiene practices.
Who should attend this course?
The course is tailored for anyone responsible for the supervision of food safety within their organization. It's suitable for supervisors and those aspiring to managerial roles in food manufacturing or catering. Completion of the Level 2 Award in Food Safety or a basic working knowledge of the food industry is recommended.
What are the main topics covered in the course?
The course is divided into five sections: Food Poisoning and Food-Borne Disease; Hazards including Physical, Chemical, Microbiological, and Allergenic Contamination; Control Measures like Temperature Control, Preservation Techniques, and Pest Control; Supervisory Aspects of Hygiene Practices including HACCP, Personal Hygiene, and Design and Maintenance of Premises; and Food Hygiene Legislation.
How is the course delivered?
The course is offered both in a classroom setting at the training center in Skipton, North Yorkshire, UK, and remotely online. The remote option is delivered live and requires a computer and Internet connection. Both formats are designed to provide a comprehensive and engaging learning experience.
What are the learning outcomes?
Participants will gain an understanding of food safety hazards, food safety management procedures, and the role of the supervisor. They will learn about the risk to food safety from various hazards, methods for food safety management, and the importance of promoting a food safety culture. The course ensures a deep understanding of food safety practices and compliance with food safety legislation.
Is there a qualification or assessment?
Yes, the course concludes with a 90-minute examination consisting of 45 multiple-choice questions. Successful candidates will achieve either a Pass or Distinction and receive the RSPH Level 3 Award in Food Safety for Food Manufacturing or Supervising Food Safety & Hygiene. The assessment ensures that participants have thoroughly understood and retained the knowledge imparted during the course.
What are the course fees?
The course fee is £555 +VAT per person, payable in advance. It includes a course binder, notes, textbook, lunch and refreshments for classroom courses, RSPH examination fee, and certificate. The fee ensures that participants have all the necessary materials and support to successfully complete the course.
What are the entry requirements?
This course is designed for anyone responsible for food safety supervision. Completion of the Level 2 Award in Food Safety is recommended, or a basic working knowledge of the food industry would be acceptable. The course is accessible to a wide range of professionals within the food industry, ensuring that they are equipped with essential food safety knowledge.
What are the progression opportunities?
After completing the Level 3 Food Safety & Hygiene Course, participants may choose to progress to the Level 4 Food Safety (Manufacturing/Catering). This progression pathway allows individuals to further enhance their food safety expertise, aligning with their career growth and responsibilities within the food industry.