Level 3 Food Hygiene & Safety in Manufacturing Training

Level 3 Online Food Hygiene in Manufacturing Course
£125 +VAT

This Level 3 Supervising Food Safety course is designed for managers and supervisors in food manufacturing businesses who are responsible for implementing food safety controls and ensuring that an effective food safety management (HACCP) system is in place.

The course explains the best food hygiene practice, outlines the controls that can be implemented to ensure that safe food is produced and looks at how contamination of food can be prevented.

  • Matches RSPH and CIEH syllabus
  • Meets UK and EU legal requirements for food handlers
  • Accredited by CPD and Approved by RoSPA
  • Fully online course and assessment with no time limits
  • Full audio voiceover
  • Approximate duration: 10 hours
  • On completion, certificate is posted the next working day

Who Should Take This Course?

The Level 3 Supervising Food Safety Course is designed for supervisors and food managers who require a broader understanding of food safety control in the manufacturing sector. The course is recommended for anyone responsible for managing people in a food business. It is designed to provide detailed knowledge of food safety principles and practices, through identifying potential hazards to food safety. In providing this knowledge, supervisors and food managers will be able to develop and implement food safety systems appropriate to their workplace.

The Level 3 Food Hygiene Course is ideal for anyone responsible for the HACCP system in a food business. The course focuses on developing an in depth knowledge of food safety, implementing a HACCP system and the importance of training staff. The course will give candidates the knowledge required for putting a food safety management system into place, whilst teaching the candidates how to communicate this knowledge to other staff as the business expands. Management procedures specific to the sector such as manufacturing inspections and audits are covered to give supervisors and managers the required level of knowledge.


CPD Certified logo
Approved by RoSPA logo

On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

Our food hygiene courses match the syllabus used by both the Royal Society for Public Health (RSPH / RIPH) and the Chartered Institute of Environmental Health (CIEH).

Find more information on food hygiene regulations.

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

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Interactive Demo » If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!


The content of the course matches the syllabus used by both the CIEH and the RSPH includes:

  • Food Legislation - food legislation in food manufacturing businesses, how legislation is enforced, who enforces food legislation and the role of the supervisor in the investigation of food poisoning.
  • Microbiology – the factors which cause the multiplication of food poisoning bacteria and the effects of food-borne illnesses.
  • Prevention of Contamination - types of contamination and how to prevent food contamination in all stages of manufacturing.
  • Personal Hygiene - explains the need for good personal hygiene in the work environment and the hygiene facilities which should be made available in manufacturing businesses.
  • Food Safety Control - the value of good storage and the importance of date checking and stock control.
  • Temperature Control - the methods of measuring food temperatures and the controls that are necessary throughout the manufacturing process.
  • Pest Control - the different forms of pests, their impact on the workplace and the methods that can be taken to control them.
  • Cleaning & Disinfection - the need for cleaning, the different methods of cleaning in a manufacturing premises, managing cleaning schedules, controlling internal and external waste appropriately.
  • The Design and Construction of Premises – the designs and features that are necessary for a safe manufacturing workplace.
  • Training Staff - the legal regulations regarding training, types of training and the need for good communications and record keeping.
  • Implementing Food Management Safety Systems - a detailed examination of each step of the HACCP system.
  • Manufacturing Inspections and Audits – the importance of auditing in manufacturing businesses and the role of the supervisor in the auditing and inspection process.
Download Course Overview (PDF) »

Aims of the Training

By the end of this course learners will:

  • Understand the key food hygiene legislation.
  • Be able to prevent contamination of food through good food safety practice.
  • Understand the importance of personal hygiene whilst at work.
  • Be able to implement effective food safety controls.
  • Be able to implement a cleaning schedule so as to keep the manufacturing premises hygienic.
  • Understand the importance of training staff.
  • Understand each stage of a HACCP food safety management system and how to implement them.
  • Learn more about traceability and the role of supervisors/managers.


Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 60 multiple choice questions with a pass mark of 70%. The answers are marked instantly so you will know whether you have passed as soon as you finish.

If you don't pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge

Other Courses You May be Interested In

All food handlers in the manufacturing sector can satisfy their legal requirement by taking this e-learning course. The course gives learners a basic awareness of good hygiene and safety issues and meets food industry recommendations, with reference to employees preparing, cooking and handling food in manufacturing settings by providing relevant examples.

£ 20.00 + VAT Learn More »

This Level 3 HACCP training course gives managers and supervisors who work with food an overview of HACCP, including how to implement and manage a HACCP plan effectively to comply with UK / EU regulations.

£ 125.00 + VAT Learn More »