This IIRSM-approved Level 3 Food Safety in Manufacturing course provides clear, practical guidance on supervising food safety controls in food production and handling environments.
It helps supervisors ensure food safety procedures are followed safely, consistently and in line with UK food law. The course explains how food safety management systems and HACCP work, what supervisors must monitor day-to-day and how to recognise, correct and record problems.
It also supports duties under the Food Safety Act 1990 and UK food hygiene regulations, including effective controls, supervision, training, accurate records and due diligence.
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Training You Can Trust
Approved by IIRSM
Aligned with UK Legislation
Certificate on completion
Developed by health and safety professionals
Disclaimer: This course builds awareness and knowledge of food safety management and HACCP for supervisors. Completing it does not by itself make a learner competent or qualified for any task or role — under UK law, competence combines training, knowledge, skills and experience, and confirming it is the employer’s responsibility. It provides underpinning knowledge only; competence to develop, implement, or oversee a food safety management system also requires supervised practical experience and employer authorisation.
This is a level 3 food safety and hygiene training course designed for supervisors and team leaders responsible for food safety in production and catering environments — particularly where chilled or ready-to-eat foods are made, and where 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
Course Content
The Level 3 Food Safety in Manufacturing course includes the following modules:
Understand why food safety matters, the cost of getting it wrong and the UK legal framework supervisors work under, including the Food Safety Act 1990, the Retained EU Law (Revocation and Reform) Act 2023, food hygiene regulations and Natasha’s Law.
Why Food Safety Matters
The Legal Background
Enforcement Bodies & Food Safety Resources
Understand what a food safety management system does, how HACCP and Safer Food, Better Business differ, and the supervisor’s role in upholding the system day to day.
Food Safety Management Systems
Your Role in FSMS
Employee Role in FSMS
Recognise the microorganisms, allergens, physical contaminants, PPE practices, cleaning routines and waste controls that can affect food safety in production environments.
Microbiology
Food Allergens
Glass, Sharp Objects, & Restricted Items
Changing Clothes & PPE
Cleaning & Waste Procedures
Know the handwashing, personal appearance, PPE and changing procedures staff must follow, and how to check they are applied correctly across low-risk and high-risk areas.
Personal Hygiene & Cleanliness
Personal Appearance & Conduct
Changing Clothes & PPE
Understand the day-to-day controls that keep food safe — temperature control, stock storage and rotation, cleaning and disinfection, allergen cleaning, safe chemical use under COSHH, and pest and waste control.
Temperature Control in the Food Chain
Stock Storage & Rotation Systems
Cleaning, Disinfection & Sanitising
Allergen Management Through Effective Cleaning
Safe Use of Chemicals
Pest Management & Waste Control
Recognise how building fabric, lighting, ventilation, layout, workflow and equipment support food safety, and how to report defects that put hygiene at risk.
Fabric of the Building
Lighting & Ventilation
Layout & Workflow
Separation of Raw & Ready-to-Eat Areas
Hand Washing Facilities
Equipment Standards
Staff Welfare & Changing Facilities
Maintenance & Records
Understand the seven HACCP principles and twelve implementation steps — hazard analysis, critical control points, critical limits, monitoring, corrective action, verification and record-keeping — and how HACCP underpins UK food law (Regulation 852/2004) and certification schemes such as BRC, IFS and FSSC 22000.
History & Development of HACCP Systems
12 Steps of HACCP
Principle 1: Conduct Hazard Analysis
Principle 2: Determine Critical Control Points or CCPs
See how a hazard analysis is built — setting scope, describing the product and its intended use, constructing and verifying a process flow diagram, and identifying hazards at each step.
Initial Steps to Food Hazard Analysis
Process Flow Diagram Development
Methods of Hazard Identification at Each Step
Understand how risks are assessed and controlled using risk matrices, the hierarchy of controls, and operational prerequisite programmes (oPRPs), with worked case studies from a realistic chilled-food production setting.
Risk Assessment
Food Risk Control Measures
oPRPs
Case Study Part 1
Case Study Part 2
Apply the full food safety management system through a realistic case study, including normal-condition monitoring, HACCP and PRP integration, supervisory control, complaint handling, withdrawal or recall decisions, continuous improvement actions and audit preparation.
How the FSMS Operated in Normal Conditions
Integrating HACCP with PRPs
Supervisory Control
The Complaint
Withdrawal Recall Decision
Continuous Improvement & Culture Actions
Audit Preparation
What Your Staff Will Learn
By the end of this 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 work
Understand their legal duties as a supervisor under UK food law, and how training, supervision and records support the due diligence defence
Monitor critical control points and act quickly when a critical limit is not met
Apply the temperature, stock rotation, cleaning and allergen controls their team must follow every shift
Check that personal hygiene, PPE and changing procedures are being followed correctly — and step in when they are not
See how a HACCP system is built and run, from hazard analysis and flow diagrams to monitoring, corrective action and verification
Keep food safety working under pressure — during busy periods, staff shortages and equipment faults
Know what enforcement officers look for and how to keep their area inspection-ready
Available in 20+ Languages
Course subtitles are available in multiple languages, including:
This course is approved by IIRSM – the International Institute of Risk & Safety Management.
The course certificate includes:
User name
Company name
Course name
Completion date
Expiry date
Approval body
An IIRSM-approved course certificate will be available for download and printing instantly upon course completion.
Users must complete a final theory test before earning their certificate.
The end-of-course test is:
Fully online
Multiple choice
A score of 80% is required to pass.
Customer Feedback
Why Is Level 3 Food Safety in Manufacturing Training Important?
Food safety systems often fail when day-to-day controls slip on the floor. Common examples include a delivery accepted without a temperature check, an allergen line set up without the right checks or a chiller fault left unreported. Supervisors are the people expected to spot these gaps and make sure they are corrected.
The consequences are serious. In the UK, there are around 2.4 million cases of foodborne illness each year. There are also over 2,100 food safety incidents a year, with around 180 resulting in death.
A single failure can trigger a product recall, heavy fines and lasting damage to a brand. Allergen control failures can also be fatal.
The Food Safety Act 1990 requires food to be safe and not misleading. The Food Hygiene Regulations (England) 2013 set detailed hygiene requirements covering food handling, cleaning, staff hygiene, training and temperature control. Supervisors and managers can also be held personally accountable where failures are linked to their own actions or neglect. A trained, supervised team with accurate records is central to the due diligence defence. This helps protect both the individual and the business.
This course equips supervisors to apply controls consistently and correct unsafe practice quickly. It helps them keep food safety working under pressure, including during busy periods, staff shortages and equipment issues.
This training helps ensure:
Hazards are recognised and controlled during routine production tasks
Critical control points are monitored and corrective action is taken when a limit is missed
Personal hygiene, cleaning and allergen controls are applied correctly during production
Unsafe practice is caught and corrected before it reaches the consumer
How Level 3 Food Safety in Manufacturing Training Helps Your Organisation
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 standards such as BRC Global Standards and IFS Food
Support your Food Hygiene Rating and your standing with customers and auditors
Keep Your Food Safety System Working on the Floor, Every Shift
Give your supervisors the understanding to monitor critical controls, correct unsafe practice and keep the records that protect your business. Training your team now helps prevent costly incidents, supports compliance and builds consistent food safety across your whole operation.
