Human Focus has launched Level 3 Food Safety in Manufacturing, an IIRSM-approved online course for supervisors and team leaders in food production and handling environments. The course gives supervisors the knowledge to monitor day-to-day food safety controls, correct unsafe practice and keep records that support compliance.
Across ten modules, supervisors work through food safety management systems, Hazard Analysis and Critical Control Point (HACCP) systems, food hazards, hygiene, operational controls and premises standards. The course links HACCP principles to the monitoring, corrective action and records supervisors are expected to maintain each shift.
The course also shows how a full food safety management system operates in practice, using worked case studies set in a realistic chilled-food production environment.
Under the Food Safety Act 1990, food must be safe and not misleading, and the Food Hygiene Regulations (England) 2013 set detailed hygiene requirements covering food handling, cleaning, staff hygiene, training and temperature control. Supervisors and managers can be held personally accountable where failures are linked to their own actions or neglect.
Food safety systems often fail when day-to-day controls slip on the floor. A delivery accepted without a temperature check, an allergen line set up without the right checks or a chiller fault left unreported can each undermine an otherwise sound system. Supervisors are the people expected to spot these gaps and make sure they are corrected before product reaches the consumer.
A single failure can lead to a product recall, heavy fines and lasting brand damage, and allergen control failures can be fatal. The Food Standards Agency estimates that foodborne pathogens cause approximately 2.4 million cases of disease in the UK each year. Separate research published in BMJ Open Gastroenterology estimated 180 UK deaths a year from foodborne disease across 11 key pathogens.
A trained, supervised team supported by accurate records sits at the centre of the due diligence defence, which helps protect both the individual and the business. This course gives supervisors a clear understanding of the day-to-day controls behind a safe operation and how to keep them working under pressure, including during busy periods, staff shortages and equipment faults.
HACCP-based control underpins United Kingdom food law through Regulation 852/2004, and the course reflects that framework alongside the wider legal background, including the Retained EU Law (Revocation and Reform) Act 2023 and Natasha’s Law.
This training supports organisations to:
- Strengthen the due diligence defence with trained, competent and well-documented supervision
- Improve the consistency of food safety controls across shifts, lines and teams
- Reduce the risk of recalls, enforcement action and reputational damage
- Support compliance with HACCP-based food safety requirements and recognised standards such as BRCGS and IFS Food
- Support your Food Hygiene Rating and your standing with customers and auditors
This training is designed for supervisors and team leaders responsible for food safety in food production and catering environments, particularly where chilled or ready-to-eat foods are made and a HACCP-based system must be followed every shift.
- Production and manufacturing supervisors
- Shift supervisors and line leaders
- Catering and kitchen supervisors
- Hygiene and cleaning team leaders
- Quality assurance and technical staff
- Newly promoted supervisors
By the end of this IIRSM-approved course, supervisors will be able to:
- Recognise the biological, chemical, physical and allergen hazards that make food unsafe and how they reach food during routine production
- Understand a supervisor’s legal duties under United Kingdom food law and how training, supervision and accurate records support the due diligence defence
- Understand how to monitor critical control points and respond when a critical limit is not met
- Identify the temperature, stock rotation, cleaning and allergen controls a team must follow each shift
- Recognise whether personal hygiene, personal protective equipment (PPE) and changing procedures are being followed correctly
- See how a HACCP system is built and run, from hazard analysis and flow diagrams through to monitoring, corrective action and verification
Do your supervisors know what to monitor through each shift and how to act when a critical limit is not met?
Enrol your supervisors in Level 3 Food Safety in Manufacturing today. The course is delivered fully online and is self-paced, so supervisors across multiple sites and shifts can complete it around production schedules, with training records stored automatically for audits and inspections.
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For more details about this course, please contact us.
