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Level 3 Award in Supervising Food Safety and Hygiene in Manufacturing course – Wootton Isle of Wight

accredited-level-3-supervising-food-safety-hygiene-in-manufacturing-isle-of-wight-island-food-safety-23-june-2018

accredited-level-3-supervising-food-safety-hygiene-in-manufacturing-isle-of-wight-island-food-safety-23-june-2018Accredited Level 3 Award in Supervising Food Safety and Hygiene in Manufacturing course – Wootton, Isle of Wight

We are pleased to be holding an accredited Level 3 Award in Supervising Food Safety and Hygiene Training Course on the Isle of Wight, on 23rd and 24th May 2018 inclusive (two of the three days of the course). This course is the RSPH Level 3 Award in Supervising Food Safety and Hygiene in Manufacturing, for a food manufacturer based at Wootton, Isle of Wight.

This accredited Level 3 Award in Supervising Food Safety and Hygiene in Manufacturing course is a closed course, which will be held in Wootton, Isle of Wight, over three days. Whilst this is a closed course, we can arrange a course to take place on request.

Accredited Level 3 Award in Supervising Food Safety in Manufacturing

The Level 3 Award in Supervising Food Safety and Hygiene Training Course on the Isle of Wight will benefit anyone working in a supervisory position where food and/or drink is prepared, cooked and served. It is relevant to all catering operations, for example pubs, hotels, restaurants, fast-food outlets, hospitals, care and nursing homes, schools and prisons. Food business owners, directors and managers should complete this course for their supervisory role.

This is a three day open course – so others may join if you wish to book a place, but places are limited.

The course will run from 8.45am through to 5.30pm (approx) and include a 120 minute, 60 multiple choice questions examination, held under examination conditions.

Candidates will have guided learning over the three days of the course, plus some home study.

The Level 3 Award in Supervising Food Safety and Hygiene in Manufacturing training course is an accredited training course, which provides a high standard of training and learner success.

The course has the following learner outcomes, on successful completion of the course, with candidates able to:

  • Understand how food business operators can  ensure compliance with food safety legislation
    • The learner will be able to state:
    • Summarise the importance of food safety management procedures.
    • Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.
    • Explain how the legislation is enforced.
    • Outline the requirements of food safety audits.
  • Understand the application and monitoring of good hygiene practice
    • The learner will be able to state:
    • Justify the importance of high standards of personal hygiene.
    • Explain procedures for cleaning and disinfection including the need for workplace and equipment schedules.
    • Explain procedures to control contamination and cross-contamination.
    • Describe the importance of and methods for waste disposal.
    • Describe the importance of and methods for pest control.
  • Understand how to implement food safety management procedures
    • The learner will be able to state:
    • Describe the consequences for food safety from microbial, chemical, physical and allergenic hazards.
    • Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions.
    • Explain the requirement for temperature control.
    • Explain the importance of traceability.
    • Explain the importance of continually reviewing and, as appropriate, improving the organisation’s procedures.
  • Understand the role of supervision in food safety management procedures
    • The learner will be able to state:
    • Explain the requirements for induction and on-going training of staff.
    • Explain the importance of monitoring and reporting in food safety management.

Assessment for candidates is by an examination paper consisting of 60 multi-choice questions to be completed in 2 hours.

Entry guidance:

  • It is recommended that candidates have achieved the Level 2 Award in Food Safety for Catering (or equivalent) before embarking on the training programme for
    this qualification.
  • It is also recommended that candidates should have a minimum of Level 1 in literacy or equivalent to undertake this qualification.
  • This qualification is appropriate for delivery to candidates aged 16–18 and 19+.

Telphone: 01983 527 348 or 07889 182 762

Or alternatively please complete and submit the following form:

Contact - Food Safety & HACCP Training

We would love to hear from you. If you would like to know more about the food safety courses we are able to offer then please fill out this form and we will get in touch with you shortly.
  • Ideally when would you like the requested training to be completed (subject to availability)
  • Expected number of candidates for the selected training courses

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