1. Is this course for supervisors or managers? Yes. The Level 3 Food Safety qualification is specifically designed for supervisors, team leaders, and line managers. It provides the necessary training to oversee food safety staff and ensure the business is operating legally and safely on a day-to-day basis.
2. What is the difference between Level 2 and Level 3?
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Level 2 is for all food handlers to understand basic hygiene.
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Level 3 focuses on the supervision of those staff. It teaches you how to identify hazards, train others, and maintain the records required by your Food Safety Management System (HACCP).
3. Do I need to have a Level 2 certificate before taking Level 3? It is not a legal requirement to have a Level 2 certificate first, but it is highly recommended. Level 3 is more technical and moves quickly, so having a solid foundation of basic food hygiene is a significant advantage.
4. Is this qualification EHO and Audit assured? Absolutely. This is a Highfield Level 3 Award in Food Safety (RQF). It is a regulated, nationally recognized qualification that is ideal for satisfying Environmental Health Officers (EHOs) and meeting the requirements of audits such as BRCGS or SALSA.
5. Can this course be completed if I work in Manufacturing rather than Catering? Yes. We offer Level 3 qualifications tailored to both Catering and Manufacturing environments. Please ensure you select the correct version for your industry during the booking process to ensure the training is relevant to your specific workplace.
6. Can I take this course if I am based outside the UK? Yes. Our virtual learning and remote invigilation allow us to support students globally. If you are an international student based outside the UK/EU, please contact theteam@hygienesue.co.uk regarding VAT-exempt pricing.
