"when quality matters" – Level 3 Award in Supervising Food Safety in Catering

Persons successfully completing this qualification will be able to apply the knowledge relating to supervisor role at all stages of food production including: purchase, delivery, preparation, cooking, service and handling of food. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production. All subjects included in this course are regarded by the Food Standards Agency as being important to maintain good practice in the production of safe food.

Who should attend

  • Supervisors, team leaders and line managers etc. who work in catering related businesses
  • Example environments include food delivery organisations, pubs, hotels, fast-food outlets, residential homes, nursing homes, pre-schools and nursery schools
  • Job seekers or those who wish to enhance their CV and career opportunities

Course syllabus

  • Introduction to Food Safety
  • Micro-organisms
  • Contamination Hazards and Controls
  • Food poisoning and its Control
  • Food Handlers and Personal Hygiene
  • Food Safety Management Systems and HACCP
  • HACCP from purchase to service
  • The Design and Construction of Food Premises and Equipment
  • Food Pests and Control
  • Cleaning and Disinfection
  • Supervisory Management
  • Food Safety enforcement

Course duration

  • Three days

Course dates

  • Closed courses can be held at your site for your group of up to 12 students at times and date to suit you


  • A two hour, 60 question multiple choice paper (may be conducted orally)
  • Candidates must achieve at least forty correct answers to pass
  • Candidates with fifty or more correct answers will be awarded a Merit
  • On successful completion, students will be awarded a Highfield Awarding Body for Compliance certificate.