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Compare the Best Providers for an Online Food Safety Level 3 Course for Supervisors

Many people want to compare the best providers of online Level 3 food safety courses for supervisors, which can be daunting given the sheer number of options. Fortunately, the course curriculum is more or less set in stone, meaning certain topics and principles must be covered. So, although all courses are not identical, they still have to be equal.

The average cost of an online Food Safety Level 3 course typically ranges from £30 to £130, plus VAT. Now that you’ve read the costs, you might want to read the preceding paragraph again, which states: “the course curriculum is more or less set in stone, meaning certain topics and principles must be covered. So, although all courses are not identical, they still have to be equal.”

All the relevant content in a Level 3 Food Safety course is covered in both the £30 and £130 courses. The confidence trick is that people believe a £130 course is better because it costs more, but the content is the same. High-priced online training is usually driven by sales staff wages, advertising, and the cost of appearing in Google's sponsored results.

The best providers of an online Level 3 food safety course for supervisors will have a certificate validation system that stores all certificates in the National Training Database. This means that an EHO can validate staff training records on-site, ensuring the certificates are genuine and have not been tampered with.

Like most courses, the HSEDocs online food safety level 3 course for supervisors is valid for three years. The course takes approximately 4 hours to complete and is split into 5 easy-to-understand modules which cover:

Module 1:

  • Food hygiene
  • Law and the Food Standards Act
  • Environmental Health Officers (EHOs) and local authority registration
  • Workstations and designed layouts of food storage and preparation areas
  • Welfare facilities

Module 2:

  • 6-stage and 4-stage cleaning
  • Chemicals, detergents, disinfectants, sanitisers
  • Food contamination and food poisoning
  • Microbiological hazards (Bacteria, Viruses, Parasites, fungi)
  • Food danger zone
  • Temperature control and its importance

Module 3:

  • Cold storage and stock rotation
  • Pests and pest control
  • Personal hygiene
  • The food hygiene rating system
  • A brief look at HACCP and Critical Control Points

Module 4:

  • Food supply chain
  • Food deliveries and safe transport
  • Food storage environments
  • Delivery and storage record keeping
  • Storage temperature controls

Module 5:

  • A look at HACCP in more depth, covering:
  • The seven fundamental principles:
  • Conducting a thorough Hazard Analysis
  • Pinpointing Critical Control Points
  • Setting Critical Limits
  • Establishing Monitoring Procedures
  • Implementing Corrective Actions
  • Verifying Procedures
  • Maintaining Meticulous Records