RSPH Level 3 Award in Supervising Food Safety and Hygiene
All about this Supervising Food Safety course
The RSPH Level 3 Award in Supervising Food Safety and Hygiene (Catering) is designed for supervisors, team leaders, and managers in food businesses who are responsible for maintaining high standards of food safety. This advanced qualification provides a deep understanding of food hygiene, safety systems, legislation, and the management of staff hygiene practices.
The course is ideal for catering professionals working in restaurants, hotels, schools, hospitals, and any setting where food is prepared and served. It supports compliance with food safety laws and helps organisations create and maintain safe food environments.
Assessment is completed through a formal multiple-choice and written examination, and the qualification is recognised by local authorities and employers across the UK.
Course highlights:
- Accredited by the Royal Society for Public Health (RSPH)
- Aimed at supervisors, team leaders, and food business managers
- Supports compliance with UK food law and HACCP requirements
- Prepares staff to train, supervise, and manage food safety
- Certificate valid for 3 years
Units covered
Unit 1 – The Importance of Supervising Food Safety
This unit introduces the key responsibilities of supervisors in maintaining food safety standards. Learners explore the implications of poor food safety for public health, business reputation, and legal liability. The unit also discusses how leadership and staff behaviour can influence hygiene culture and the importance of consistent supervision in all food operations.
Unit 2 – Legislation and the Role of Enforcement Officers
Learners will explore food safety legislation in greater depth, including the Food Safety Act 1990, Food Hygiene Regulations, and the role of local enforcement authorities. The unit explains how Environmental Health Officers conduct inspections, issue enforcement notices, and what businesses must do to comply with the law. Responsibilities of managers and owners are examined in detail.
Unit 3 – Food Hazards and Risk Control Measures
This unit focuses on identifying biological, physical, chemical, and allergenic hazards, and understanding how they enter the food chain. Learners will explore risk assessment techniques and effective control measures to prevent contamination. The unit also covers the factors affecting microbial growth and survival, including time, temperature, pH levels, and water activity.
Unit 4 – Food Safety Management and HACCP Principles
Supervisors must understand how to implement and monitor food safety systems. This unit introduces the principles of HACCP (Hazard Analysis and Critical Control Points), including hazard identification, setting critical limits, monitoring procedures, and corrective actions. Learners will understand how to verify HACCP systems and keep appropriate records.
Unit 5 – Supervising Personal Hygiene and Staff Training
This unit highlights how supervisors must ensure staff follow strict hygiene protocols. It covers personal hygiene policies, protective clothing, reporting illness, and the importance of staff training. Learners will explore ways to deliver effective training, coach employees, and monitor hygiene compliance through observation and audits.
Unit 6 – Designing and Maintaining Hygienic Premises
A well-designed food premises is essential for maintaining food safety. This unit explores how supervisors can contribute to hygienic layout and construction, pest control systems, ventilation, lighting, and drainage. Learners will also understand cleaning and disinfection schedules, equipment maintenance, and waste disposal requirements.
Unit 7 – Investigating Food Safety Incidents
This unit teaches supervisors how to investigate food safety complaints and incidents, such as suspected food poisoning or foreign object contamination. Learners will understand how to gather evidence, report findings, and recommend improvements. The unit also covers root cause analysis and how to prevent the recurrence of safety issues.
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