{"product_id":"level-3-food-safety-in-manufacturing-online","title":"Level 3 Food Safety in Manufacturing (E-learning)","description":"\u003cp\u003eFood safety problems escalate when delayed checks, recurring non-conformances, equipment faults or missed limits are treated as isolated incidents rather than signs that control is weakening. This IIRSM-approved Level 3 course combines supervisory food safety management with practical HACCP application in a single programme.\u003c\/p\u003e\u003cp\u003eIt shows supervisors how prerequisite controls and Critical Control Points work together, when immediate action is required, and what to do with affected product. Approximately four hours of fully online training across ten modules, with same-day digital certification.\u003c\/p\u003e\u003ch3\u003eWho is this course for?\u003c\/h3\u003e\u003cp\u003eSupervisors and team leaders in food production, particularly chilled and ready-to-eat manufacturing where HACCP controls must be followed on every shift:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFood production and manufacturing supervisors\u003c\/li\u003e\n\u003cli\u003eShift supervisors and production line leaders\u003c\/li\u003e\n\u003cli\u003eFood safety and hygiene supervisors\u003c\/li\u003e\n\u003cli\u003eCleaning and hygiene team leaders\u003c\/li\u003e\n\u003cli\u003eQuality assurance and technical supervisors\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCourse content\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eModule 1 — Introduction to Food Safety and the Legal Framework\u003c\/strong\u003e\u003cbr\u003eWhy food safety matters, the legal background including the Retained EU Law (Revocation and Reform) Act 2023, enforcement bodies, enforcement powers and due diligence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 2 — Introduction to Food Safety Management Systems\u003c\/strong\u003e\u003cbr\u003eHow an FSMS identifies hazards, establishes controls and evidences performance. Distinguishes HACCP from Safer Food, Better Business, and sets out supervisor and employee responsibilities.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 3 — Microbiology and Food Safety Hazards\u003c\/strong\u003e\u003cbr\u003eMicrobiological, allergen, chemical and physical hazards; glass, sharps and restricted items; how changing, PPE, cleaning and waste practices can introduce contamination.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 4 — Personal Hygiene\u003c\/strong\u003e\u003cbr\u003ePersonal hygiene and cleanliness, appearance and conduct, changing procedures and PPE across low-risk and high-risk production areas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 5 — Operational Control Measures\u003c\/strong\u003e\u003cbr\u003eTemperature control, stock storage and rotation, cleaning, disinfection and sanitising, allergen management through effective cleaning, safe chemical use under COSHH, pest management and waste control.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 6 — Food Premises and Equipment Design\u003c\/strong\u003e\u003cbr\u003eBuilding fabric, lighting and ventilation, layout and workflow, separation of raw and ready-to-eat areas, handwashing facilities, equipment standards, staff welfare, maintenance and records.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 7 — HACCP Principles\u003c\/strong\u003e\u003cbr\u003eThe 12-step Codex process and all seven principles, how prerequisite programmes, operational prerequisite programmes and critical control points differ, and the responsibilities of the HACCP team and management.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 8 — Food Hazard Analysis\u003c\/strong\u003e\u003cbr\u003eDefining scope, assembling the food safety team, describing product and intended use, constructing and verifying the process flow diagram, and identifying hazards at each step.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 9 — Assessing and Controlling Food Hazards\u003c\/strong\u003e\u003cbr\u003eLikelihood-and-severity risk matrices, the hierarchy of controls, oPRPs, and a realistic UK chilled-food manufacturing case study.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eModule 10 — Food Safety Management System in Practice\u003c\/strong\u003e\u003cbr\u003eA high-volume chilled ready-to-eat case study covering HACCP and PRP integration, supervisory control, emerging control failures, complaint handling, withdrawal and recall decisions, continuous improvement and audit preparation.\u003c\/p\u003e\u003ch3\u003eWhat learners will be able to do\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRecognise biological, chemical, physical and allergen hazards and how they reach food during routine work\u003c\/li\u003e\n\u003cli\u003eUnderstand supervisory legal duties under UK food law and how training, supervision and records support the due diligence defence\u003c\/li\u003e\n\u003cli\u003eMonitor critical control points and act quickly when a critical limit is not met\u003c\/li\u003e\n\u003cli\u003eApply temperature, stock rotation, cleaning and allergen controls every shift\u003c\/li\u003e\n\u003cli\u003eCheck that personal hygiene, PPE and changing procedures are followed — and intervene when they are not\u003c\/li\u003e\n\u003cli\u003eFollow a HACCP system from hazard analysis and flow diagrams through to monitoring, corrective action and verification\u003c\/li\u003e\n\u003cli\u003eMaintain food safety control during busy periods, staff shortages and equipment faults\u003c\/li\u003e\n\u003cli\u003eKnow what enforcement officers look for and keep their area inspection-ready\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe training also reinforces HACCP-based controls relevant to standards such as the BRCGS Global Standard Food Safety and IFS Food.\u003c\/p\u003e\u003ch3\u003eCertification\u003c\/h3\u003e\u003cp\u003eApproved by the International Institute of Risk \u0026amp; Safety Management (IIRSM). Learners complete a fully online multiple-choice assessment, with 80% required to pass. An IIRSM-approved digital certificate is available to download immediately on completion and is valid for three years.\u003c\/p\u003e\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow long does the course take?\u003c\/strong\u003e\u003cbr\u003eApproximately four hours. It is self-paced and progress is saved, so learners can complete it across multiple sessions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this a regulated qualification?\u003c\/strong\u003e\u003cbr\u003eNo. This is IIRSM-approved certificated training rather than an Ofqual-regulated Level 3 qualification. It provides a documented record of Level 3 food safety and HACCP training.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes completing this course make a supervisor competent?\u003c\/strong\u003e\u003cbr\u003eNo. The course builds awareness and underpinning knowledge. Under UK law competence combines training, knowledge, skills and experience, and confirming it is the employer's responsibility. Competence to develop, implement or oversee a food safety management system also requires supervised practical experience and employer authorisation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat equipment do I need?\u003c\/strong\u003e\u003cbr\u003eAny internet-connected device. Available on desktop, tablet and mobile, with iOS and Android apps and subtitles in over 20 languages.\u003c\/p\u003e","brand":"Human Focus","offers":[{"title":"Default Title","offer_id":57933655114072,"sku":null,"price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/7126\/7672\/files\/HumanFocus_5510b839-fb86-43e2-8e9a-858eb4a04619.png?v=1786371693","url":"https:\/\/www.envicourse.com\/products\/level-3-food-safety-in-manufacturing-online","provider":"envicourse.com","version":"1.0","type":"link"}