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The Supervisory Programme

Level 3 Supervisory Programme

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The Supervisory Programme: Overview

[Highfield Level 3 Food Safety + Level 3 Allergen Management]

The definitive path for aspiring leaders, Sous Chefs, and Managers. This programme is designed for those who want to be the 'go-to' person for safety and compliance within their business.

By combining Highfield Level 3 Food Safety with the Level 3 Allergen Management, you will gain the practical skills to secure top Food Hygiene Ratings and manage the 14 major allergens with total authority. This is more than just a certificate; it is the training required to lead a team, protect your customers, and ensure your operation stays firmly on the right side of the law.

Course Content

The Supervisory Programme: Course Content

This Academy programme is a dual-certification path designed for leaders. You will complete two advanced, specialist courses to master kitchen management and allergen control.

Course 1: Highfield Level 3 Food Safety

The advanced knowledge required to supervise teams and maintain high hygiene standards.

Hazard Management: In-depth study of bacteriology and microbial, physical, and chemical contamination.
Preservation & Control: Advanced food storage, temperature control, and preservation techniques.
Premise Design: The design and construction of food premises and equipment for maximum safety.
Operational Standards: Cleaning, disinfection, pest control, and personal hygiene management.
Management Systems: How to effectively implement a Food Safety Management System.
HACCP Principles: A detailed look at the principles of Hazard Analysis and Critical Control Points.

Course 2: Highfield Level 3 Allergen Management

Specialist management training to control allergen risks and meet industry requirements.

Ingredient Management: Ensuring food ingredients and allergens are effectively managed from delivery to service.
Allergy Science: Understanding the characteristics of food allergies versus food intolerances.
Communication Systems: Accurate communication of ingredient information from supplier to consumer.
Hygiene Controls: Specific hygiene considerations for allergen and ingredient control.
Contamination Prevention: Advanced procedures for controlling cross-contamination of allergenic ingredients.
Allergen Law: Understanding current and upcoming laws, including the impact of Natasha’s Law.

Assessment and Certification

The Supervisory Programme: Exam & Guarantee

Dual Academy Qualifications This programme consists of two advanced assessments. Both are taken online via Highfield Remote Invigilation at a time that suits your schedule.

Course 1: Level 3 Food Safety Exam

Format: 45 Multiple-choice questions
Pass Mark: 30/45 (67%) | Distinction Mark: 36/45 (80%)
Method: Remote Highfield invigilation via webcam and smartphone
Results: Certificate issued within 7 days

Course 2: Level 3 Allergen Management Exam

Format: 30 Multiple-choice questions
Pass Mark: 18/30 (60%) | Distinction Mark: 24/30 (80%)
Duration: 1 Hour
Results: Certificate issued within 7 days

🛡️ The Hygiene Sue Guarantee

"Excellence guaranteed." We stand by the quality of our training. If you don’t pass either exam on your first attempt, your second attempt is completely free of charge.

Frequently Asked Questions

The Supervisory Programme: FAQ

1. Who is this programme for? This is for aspiring Sous Chefs, Kitchen Managers, Team Leaders, and anyone looking to take on a supervisory role. It is the ideal path for those who want to be the "go-to" person for food safety and allergen compliance within a business.

2. Do I need to have a Level 2 certificate before taking this? No, it is not a legal requirement to have a Level 2 certificate first. If you have a good understanding of food safety and are working in a leadership or supervisory capacity, you can jump straight into the Level 3 Supervisory Programme.

3. How does this help my business achieve a 5-star Food Hygiene Rating? EHOs look for evidence of "Management" and "Training." By having a Level 3 qualified supervisor who understands both food safety and allergen management, you demonstrate that your business has the professional oversight required to maintain the highest standards.

4. What is the difference between Allergen 'Awareness' and 'Management'? While Level 2 (Foundation) is about identifying allergens, Level 3 (Supervisory) is about controlling them. You will learn how to manage the supply chain, prevent cross-contamination in a busy kitchen, and ensure your team is communicating accurately with customers.

5. Is this course recognized in the Yachting industry? Yes. Just like our Foundation level, our Highfield Level 3 qualifications are globally recognized and accepted by the MCA for senior crew and chefs working aboard vessels.

6. How much study time is required? The Food Safety module typically involves 20–25 hours of study, followed by the 1-hour Allergen Management module. Most learners complete the entire programme comfortably within a few weeks of part-time study.

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