Food Safety for Supervisors Level 3

Programme Summary

Develop the supervisory skills needed to maintain food-safety controls throughout a production or food-service shift. Participants connect food hazards with receiving, storage, processing, sanitation and personnel practices, then learn to check records, coach handlers and respond to deviations. Realistic scenarios build confidence in identifying control failures, protecting affected product and providing useful information to managers.

Training Objectives

1 Strengthen oversight of routine food safety controls; 2 Improve interpretation of hazards and control limits; 3 Develop practical coaching for food handling teams; 4 Clarify responses to deviations and product concerns; 5 Support accurate records and effective shift communication.

Learning Outcomes

1 Identify significant hazards in a process scenario; 2 Evaluate monitoring records against defined acceptance criteria; 3 Draft corrective instructions for observed hygiene failures; 4 Determine suitable containment for affected food batches; 5 Deliver a focused food safety team briefing.

Target Audience

Production supervisors; Kitchen supervisors; Shift leaders; Hygiene supervisors; Quality control supervisors; Warehouse supervisors.

Target Industries

Food manufacturing; Industrial catering; Hotel food services; Fresh food processing; Food distribution; Food retail.

Course Contents

• Module 1 Supervisory Responsibilities: Allocating duties and checking understanding; Escalation routes and delegated authority; Evidence of effective daily supervision.
• Module 2 Food Hazards in Operations: Microbial growth and survival factors; Chemical physical and allergen hazards; Vulnerable consumers and product risks.
• Module 3 Process and Product Controls: Process flow and contamination pathways; Product characteristics and intended use; Monitoring points and specified limits.
• Module 4 Receiving and Storage: Supplier delivery and acceptance checks; Cold chain and stock rotation; Segregation of unsuitable incoming materials.
• Module 5 Preparation and Processing: Cross contamination and zoning controls; Cooking cooling and holding controls; Rework and product changeover precautions.
• Module 6 Personal Hygiene Supervision: Fitness for work and illness reporting; Clothing handwashing and movement controls; Observation feedback and corrective coaching.
• Module 7 Allergen Control Supervision: Ingredient identification and segregation; Recipe change and label checks; Cleaning changeover and service communication.
• Module 8 Sanitation and Pest Controls: Cleaning schedules and method checks; Chemical concentration and contact time; Pest evidence and escalation arrangements.
• Module 9 HACCP in Daily Work: Prerequisite controls and critical points; Monitoring responsibilities and record accuracy; Deviations corrections and product containment.
• Module 10 Maintenance and Equipment Hygiene: Hygienic repairs and temporary controls; Foreign body risks from equipment; Post maintenance inspection and release.
• Module 11 Verification and Problem Solving: Reviewing records and observing practices; Investigating repeated food safety deviations; Checking completion of corrective actions.
• Module 12 Team Communication and Review: Shift handover of unresolved concerns; Practical team briefing and coaching; Reporting trends and improvement priorities.

Assessment

• 60 single best answer questions, including applied scenarios; one mark per question.
• 90 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied process records and limit tables allowed; internet, AI and personal notes prohibited.
• Individual applied assessment (45 minutes): Review a simulated shift pack containing receiving, temperature, cleaning and allergen records. Identify failures, specify product containment and immediate actions, then deliver a short corrective briefing and complete a supervisory follow-up record.
• Assessment criteria: Correct interpretation of hazards and records; Proportionate containment and corrective instructions; Clear briefing and documented follow-up.
• Pass each component separately: 45/60 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Contain product implicated by a supplied critical limit failure; Escalate unresolved allergen information before product release.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed TQCSI course achievement; the level indicates programme progression and does not imply equivalence to an external qualification framework.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

333

Total teaching hoursTotal teaching hoursTotal teaching hours

18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Basic food-hygiene knowledge is required; an introductory course or equivalent workplace learning is acceptable. Supervisory experience is recommended but not mandatory.Basic food-hygiene knowledge is required; an introductory course or equivalent workplace learning is acceptable. Supervisory experience is recommended but not mandatory.Basic food-hygiene knowledge is required; an introductory course or equivalent workplace learning is acceptable. Supervisory experience is recommended but not mandatory.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Review a supplied process map and complete a 30-minute diagnostic on hazards, hygiene controls and interpreting monitoring records.Review a supplied process map and complete a 30-minute diagnostic on hazards, hygiene controls and interpreting monitoring records.Review a supplied process map and complete a 30-minute diagnostic on hazards, hygiene controls and interpreting monitoring records.

End of course assessmentEnd of course assessmentEnd of course assessment

60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.