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Level 3 Award in Supervising Food Safety in Catering

The HABC Level 3 Award in Supervising Food Safety in Catering provides progression from the Level 2 Award in Food Safety in Catering and is intended principally for those who are operating in a supervisory role within the catering and hospitality industry. Qualification holders will be able to demonstrate a wide knowledge of food safety, legislation and effective supervision. They will also be able to take responsibility for the competency of  the workforce and for identifying hazards and controls, monitoring controls and taking appropriate corrective action when necessary.

The aim of this unique 3-day course is to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner.

Course Details:

The course will be presented in a varied and interesting way and will include:

  • The costs of food poisoning

  • Bacteriology

  • Bacterial, non-bacterial food poisoning & food borne infections

  • Hazard analysis & HACCP

  • Food contamination & its prevention

  • Personal hygiene

  • Food storage & temperature control

  • Food preservation

  • Design and construction of food premises & equipment

  • Cleaning and disinfection

  • Pest control

  • Legislation

Who Should Attend?

  • Supervisors

  • Middle management

  • People running their own business where high-risk foods are handled

A Level 2 certificate is recommended before attendance.


The course will be assessed by a two-hour multi-choice examination. The examination will be held at the end of the second day. 

All successful candidates will receive the nationally recognised Level 3 Certificate in Supervising Food Safety in Catering, Retail or Manufacturing.

Learning Outcomes:

By the end of the day delegates will:

  • Understand the importance of behaving responsibly

  • Understand how micro-organisms pose a hazard to food safety

  • Understand the concept of food hazards caused by contamination of food

  • Know and understand the main reasons for food poisoning and food borne illnesses and the importance of preventing illness

  • Understand the importance of ensuring food handlers do not contaminate food

  • Understand the concept of HACCP as a food safety management system

  • Understand how implementation and monitoring of food safety procedures can prevent food borne illnesses and contamination of food

  • Be aware of their role in reducing risks of food contamination from premises and equipment (including colour coding)

  • Understand the need for pests to be controlled in catering premises

  • Understand the importance of effective cleaning and disinfection in food premises

  • Have an understanding of the role of the supervisor in securing food safety

  • Have a general understanding of the need for food safety enforcement

Duration and Fees:

This course lasts 3 days costs £350 + VAT per delegate 

Next Public Courses

There are currently no upcoming courses for this event. Feel free to contact us if you have any questions. 

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