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Level 3 Award in Supervising Food Safety in Catering/Manufacturing/Retail
This qualification has been developed to benefit anyone working in a supervisory position in catering, manufacturing or retail.
Successful completion of the training programme and assessment will enable candidates to understand the:
The training time to cover the syllabus must be at least 18 hours and can be covered by the candidate over their chosen period of time.
The candidates are assessed by an examination paper consisting of 60 multiple choice questions to be completed in two hours under examination
Candidates who achieve 40–50 correct answers will pass the examination and receive a pass certificate. Those who achieve more than 50 correct answers will receive a merit certificate. The results for the Level 3 Awards take approximately two weeks to process. Certificates will be sent directly to the centre where the online training was arranged and subsequently by recorded delivery to the candidates.
Download Manufacturing Syllabus
The cost of the course is £170, which is fully inclusive of course, text book and HABC certification. You can pay by Debit/Credit card via Paypal as below or send a cheque made payable to DJ Summers. On receipt of payment you will receive log-on details, text book, and full backup during the course.
The price includes delivery of course materials to the UK. Please contact DSI for Royal Mail/Courier delivery to other parts of the world.
The exam paper will be sent to the previously identified and assessed responsible person, who will also invigilate the exam.
In accordance with HABC regulations you must complete the exam under supervision by the responsible person.
terminology used in respect to supervising food safety procedures
supervisor’s role in ensuring compliance with UK and European food safety legislation
concept of contamination and the risks it imposes on food safety
role temperature plays in the control of food safety
importance of supervising high standards of cleanliness and maintenance in a food business
importance of good pest control practice
need for high standards of personal hygiene
importance of being able to contribute to staff training
principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system in a food business
role of the supervisor in auditing procedures