CIEH Level 3 Award in Supervising Food Safety
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About this course

This 3 day, classroom based course, is designed for Managers and Supervisors with responsibility for the development and/or implementation of staff monitoring of food safety management procedures, systems and controls based on Hazard Analysis and Critical Control Point (HACCP) principles.


The course will focus on the application and monitoring of best practice in hygiene and the food safety training of employees, and is suitable for all supervisory roles within the catering sector, including:

  • Production Manager
  • Hygiene Auditor
  • Shift Manager/Supervisor
  • Food Safety Trainer

If you are an employer and require one or more employees to enrol onto this course please contact 0845 345 2235 or

What will I learn?

Successful completion will enable you to understand:

  • How to implement and supervise a food safety management system
  • The terminology in relation to the supervision of food safety
  • Food safety procedures and food hazards and associated risks
  • The use of HACCP techniques to control and monitor food safety
  • The risks associated with cross contamination and preventing risks
  • The importance of storing food at correct temperatures
  • The importance of the Supervisor’s role in ensuring high standards of cleanliness in the premises through effective cleaning routines and the use of products that meet BS EN standards
  • Personal hygiene policies for employees and other visitors to the premises
Entry requirements
You will currently be, or have previous experience, in a supervisory or management role within the food and drink sector.
Study, assessment and qualifications
The course is followed by a 2 hour multiple choice exam leading to a Chartered Institute of Environmental Health Level 3 Award in Supervising Food Safety.
Additional costs and information

Fees include course materials, exam fees, lunch and refreshments, VAT not applicable.

If you have any questions please phone 0845 345 2235 or email