Supervising Food Safety Level 3

A face to face, interactive course in a safe, supportive environment where you will have direct contact with a tutor, and where you can ask questions! Meeting the requirements of any EHO (Environmental Health Officer) this is a nationally recognised accredited qualification.

Is this course right for me?

This course is designed for those working in all food businesses at a supervisory level. Legislative changes have placed greater responsibility on supervisors, and so the course covers legal requirements, and good practice and procedures for food safety and hygiene:

Authentic Training DO NOT  deliver this course online! We believe that to get the most from the teacher, and for that teacher to get the most from the students we need to be in the same room.

The qualification is designed for learners who are already at, or wish to progress to higher or supervisory level within a food catering/manufacturing or retail  business.

Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.

The course is delivered over two days but there is a prerequisite that students will have answered the questions posed in the “A Question of” book after reading through the “Supervising Food Safety Level 3” instruction book.  Both of which are supplied by AET as part of the course.

You can attend the course at our training rooms in Kirkby or arrange for the course to be delivered at your premises. 

Compliance for Managers and supervisors with responsibility for maintaining food safety management procedures: The food business operator must ensure that those within the business responsible for developing and maintaining food safety management procedures, e.g. HACCP based procedures, are appropriately trained.  Managers and supervisors should receive a more advanced level of training which builds on the subject matter targeted at operative workers, but highlights the specific responsibilities associated with supervising and managing a safe food manufacturing operation. The training should develop an understanding what the principles of effective food safety management procedures are, how they are incorporated into working practices and procedures, what the key processes are and how they are implemented within the business.