Level 3 Supervising Food Safety in Catering equips learners with knowledge to manage hygiene standards, ensure compliance, supervise teams effectively, and maintain safe food handling practices across professional catering environments.
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1 Year Access 
Level 3
23 Students 
9 hours, 39 minutes 
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The Level 3 Supervising Food Safety in Catering course provides essential knowledge of food hygiene, HACCP principles, and food safety management. Learners understand microbiological hazards, food contamination, cross-contamination, and legal compliance, ensuring safe catering operations and effective supervisory skills in professional food environments.
Designed for supervisors, the programme covers HACCP-based food safety management systems, contamination hazards, and effective temperature control. It also explores cleaning procedures, legal compliance, and food safety management tools, helping learners maintain high food hygiene standards and reduce risks of food-borne illness in catering settings.
Focused on practical application, the course builds supervisory skills in food safety, personal hygiene, pest management, and waste disposal. Learners manage cleaning and disinfection, food spoilage and preservation, and accurate temperature control, including checking, verifying, and recording, while training staff to ensure ongoing legal compliance and safety.
Learners can complete a mock exam to practice and assess their understanding before taking the final exam. The final multiple-choice exam is automatically marked, and learners must achieve at least 60% to pass. Successful learners receive a CPD-certified certificate.
After completing the Level 3 Supervising Food Safety in Catering course assessment, you will be eligible to receive a CPD-accredited certificate worth £9 from One Education to demonstrate your achievement.
The certificate is also available as a printed hard copy delivered by post for £15.
Studying the Level 3 Supervising Food Safety in Catering course helps learners develop essential knowledge of hygiene standards, risk control, and legal responsibilities. It supports progression into supervisory roles within hospitality and catering environments.
Completing this qualification builds confidence in managing food safety systems, reducing contamination risks, and ensuring compliance with regulations. It is ideal for those aiming to advance careers in catering supervision and maintain high standards in food service operations.
The Level 3 Supervising Food Safety in Catering Course has a total study time of 9 hours 39 minutes. Learners can complete the course at a flexible pace, allowing them to progress through the material in line with their personal schedule, availability, and preferred learning speed.
The Level 3 Supervising Food Safety in Catering course requirements are straightforward and accessible. Learners should have a basic understanding of food hygiene principles and an interest in catering environments. The course is online, requiring only internet access and motivation to study independently at a flexible pace.
It is a food safety qualification that teaches how to supervise and manage food hygiene in catering environments.
Chefs, kitchen supervisors, catering staff, and anyone responsible for food handling and safety.
Basic food handling knowledge is helpful, but not always required.
You’ll learn food hygiene laws, contamination control, HACCP principles, and safe food storage and preparation.
It helps prevent foodborne illnesses and ensures safe food practices in catering businesses.
| Module 01: Food Safety – An Introduction | |||
| Food Safety – Introduction | 00:26:00 | ||
| Module 02: Supervision of Food Safety | |||
| Supervision of Food Safety | 00:34:00 | ||
| Module 03: Food Safety Legislation | |||
| Food Safety Legislation | 00:31:00 | ||
| Module 04: Food Safety Management System | |||
| Food Safety Management Systems | 00:41:00 | ||
| Module 05: Food Safety Management Tools | |||
| Food Safety Management Tools | 00:27:00 | ||
| Module 06: Microbiology | |||
| Microbiology | 00:25:00 | ||
| Module 07: Contamination Hazards | |||
| Contamination Hazards | 00:26:00 | ||
| Module 08: Controlling Contamination | |||
| Controlling Contamination | 00:36:00 | ||
| Module 09: Food Poisoning (Bacterial) and Food-Borne Illness | |||
| Bacterial Food Poisoning and Food-Borne Illness | 00:29:00 | ||
| Module 10: Food Poisoning (Non-Bacterial) | |||
| Non-bacterial Food Poisoning | 00:29:00 | ||
| Module 11: Personal Hygiene | |||
| Personal Hygiene | 00:27:00 | ||
| Module 12: Food and Temperature Control | |||
| Food and Temperature Control | 00:31:00 | ||
| Module 13: Checking, Verifying and Recording Temperature | |||
| Checking, Verifying and Recording Temperature | 00:22:00 | ||
| Module 14: Food Spoilage and Preservation | |||
| Food Spoilage and Preservation | 00:35:00 | ||
| Module 15: Food Premises and Equipment: The Design and Construction | |||
| Food Premises and Equipment: The Design and Construction | 00:30:00 | ||
| Module 16: Waste Disposal, Cleaning and Disinfection | |||
| Waste Disposal, Cleaning and Disinfection | 00:32:00 | ||
| Module 17: Pest Management | |||
| Pest Management | 00:27:00 | ||
| Module 18: Food Safety Training for the Staff | |||
| Food Safety Training for the Staff | 00:15:00 | ||
| Module 19: Reopening and Adapting Your Food Business During COVID-19 | |||
| Reopening and Adapting Your Food Business During COVID-19 | 00:16:00 | ||
| Mock Exam | |||
| Mock Exam – Level 3 Supervising Food Safety in Catering | 00:20:00 | ||
| Final Exam | |||
| Final Exam – Level 3 Supervising Food Safety in Catering | 00:20:00 | ||
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