Food safety isn't just about what’s on the plate—it starts long before. This Level 3 Supervising Food Safety in Catering course sharpens the lens on food hygiene at a supervisory level, walking learners through hygiene protocols, hazard controls, and food preservation. The course explores foodborne risks and safety measures from production to service, with strong emphasis on prevention and structured management.
You'll delve into HACCP planning, supply chain challenges, sustainable practices, and hazard recognition—all supported by case-led insights into food operations. From personal hygiene standards to managing chemical risks, every module reinforces the importance of safety in catering supervision. Whether you're supervising teams or brushing up on policy, it’s a content-rich route to advanced food safety understanding.
Learning Outcomes:
- Understand food hygiene fundamentals and their supervisory implications.
- Analyse the structure and goals of a FSMS approach.
- Evaluate HACCP planning and hazard mitigation techniques.
- Recognise contamination types and common food-related risks.
- Learn preservation techniques and safety in fresh produce storage.
- Study food safety in modern service and supply chain contexts.
Who is this Course For:
- Supervisors in catering and foodservice environments
- Managers in charge of hygiene compliance and oversight
- Food handlers moving into leadership roles
- QA officers in food manufacturing companies
- Catering staff wanting to improve food safety awareness
- Food safety auditors seeking foundational refreshers
- Individuals preparing for advanced catering responsibilities
- Hospitality professionals involved in safety programme planning
Career Path:
- Food Safety Supervisor – £32,000/year
- Catering Manager – £30,500/year
- Food Hygiene Auditor – £33,000/year
- QA Coordinator (Catering Sector) – £29,000/year
- HACCP Specialist – £31,000/year
- Environmental Health Support Officer – £28,500/year
