Level 3 Food Safety for Supervisors and Managers


This 3 day course is a requirement for senior members of staff within the kitchen environment.

You may already have received an introduction to food safety; this course will explore:

• Applying and monitoring food safety and hygiene practices
• Legislation
• Food handling
• Food hazards
• Refrigeration, chilling and cold storage
• Taking temperatures and temperature control
• Pest control
• Staff training
• Cooking, hot holding and re-heating
• Reducing the risk of contamination
• Personal hygiene
• Cleaning and contamination
• Food premises and equipment
• Food Management procedure and tools

You will receive an accredited qualification on successful completion of this course and accompanying multiple choice exams, along with the course manual for you keep.