Food Hygiene Level 3 for Supervisors: When the Phone Rings
Included with TrainMeUK — no separate course purchase required.
Explain the legal duties of a food business and its supervisors, and how due diligence is shown; and identify the hazards in your processes, including spore.
- Assign to
- Head chefs, kitchen managers and supervisors
- Duration
- 75 minutes
- Evidence
- 24-question quiz
- Your version
- Editable
What they will be able to do
- Explain the legal duties of a food business and its supervisors, and how due diligence is shown.
- Identify the hazards in your processes, including spore formers and toxins in large-batch cooking, and apply the seven HACCP principles to a dish.
- Run temperature control, cleaning, premises and pest control as checked systems.
- Supervise, train and make fitness-to-work decisions.
- Handle a suspected food poisoning complaint and an inspection, and explain the enforcement options.
The course
- 01Your duties
- 02Hazards a supervisor must control
- 03HACCP in practice
- 04Temperature control as a system
- 05Premises, cleaning and pests
- 06Leading the team
- 07A suspected food poisoning complaint
- 08Inspections, notices and ratings
The decision they practise
In the main activities, “Build the roast beef plan” and “Rewrite Hollie’s complaint record”, learners rewrite realistic documents line by line and see the effect of each choice. In “We’re two down, I’ll be fine”, a face-to-face conversation, learners practise what to say and do when the other person pushes back. The wrong options are things a well-meaning person might genuinely say, and the feedback explains why each one is tempting. Short animations show “Why the first call matters”, “On inspection day” and “How enforcement escalates”.
How you know they finished
The 24-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.
Roll it out with
Relevant legislation and guidance
The course draws on these. Which ones apply depends on the organisation and the role. Finishing the course is a training record.
- Food Safety Act 1990
- Food Safety and Hygiene (England) Regulations 2013
- Retained Regulation (EC) No 852/2004 on the hygiene of foodstuffs
How this course is built
Interactive activity
Learners practise the decision in the course, including what to say when someone pushes back.
Edit it in the builder
On Growth and above, adapt the scenarios and wording to your own workplace, policies and reporting procedures.
A record they finished
The 24-question quiz closes the course, so you can show who completed it.
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