RSPH Level 3 Award in Health and Safety for Supervisors
Level 3 Health and Safety in the Workplace for Supervisors – RSPH
Comprehensive three-day health and safety qualification for supervisors, managers, and team leaders across all industries. RSPH accredited and Ofqual regulated.
The RSPH Level 3 Award in Health and Safety for Supervisors is the Ofqual-regulated supervisor-level qualification (600/5100/0) for team leaders, supervisors, duty managers and section heads accountable for the health and safety of their teams.
Recognised by HSE inspectors, insurers and employers as evidence of supervisor-level competence under the Health and Safety at Work Act.
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Who is RSPH Level 3 Health & Safety for Supervisors for?
Anyone with day-to-day responsibility for the health and safety of a team and a site — supervisors, team leaders, duty managers and operational managers. This is the Ofqual-regulated supervisory qualification (600/5100/0) that HSE inspectors, primary authorities and employer liability insurers expect to see on file for the person running the floor when something goes wrong. Delivered in-house only, at your premises, so the training, risk assessments and SSoW work are anchored to your real site.
- Kitchen supervisors, sous chefs and head chefs running a brigade
- Restaurant managers, FOH supervisors and duty managers
- Retail and shop managers, assistant store managers and shift leads
- Warehouse leads, goods-in supervisors and logistics shift managers
- Contract catering supervisors and unit managers
- Hotel duty managers and operations supervisors
What you’ll learn
The official RSPH syllabus (600/5100/0) is structured around 1 unit that you will be examined on. The headlines:
- 1. Understand the principal legal requirements for health, safety and welfare in the workplace
- 2. Understand how safety management systems can contribute to health and safety in the workplace
- 3. Understand how the likelihood of accidents and ill health in the workplace can be reduced
- 4. Know how health and safety is monitored in the workplace
The full learning outcome references for each unit appear in the Syllabus & Accreditation section below.
Accreditation
This qualification is the RSPH Level 3 Award in Health and Safety for Supervisors in the Workplace, awarded by the Royal Society for Public Health and Ofqual-regulated under qualification number 600/5100/0. Kitchen Tonic delivers it as an RSPH-approved training centre; the synoptic examination is set, supplied and marked by RSPH and the certificate is issued directly by RSPH.
Awarding body
RSPH
Royal Society for Public Health
Ofqual number
600/5100/0
Regulated qualification
Learning hours
18 GLH · 21 TQT
Guided · Total time
Recognised by Environmental Health Officers, primary authorities, BRCGS and SALSA auditors, third-party certification bodies and insurers as evidence of senior-manager-level food safety competence.
Prerequisites & entry requirements
RSPH recommended prior learning
Recommended: a Level 2 qualification in Health and Safety prior to commencing this qualification.
Kitchen Tonic — no paid risk
Recommended: Level 2 Health and Safety or equivalent experience.
Delivery & pricing at a glance
RSPH Level 3 Health & Safety for Supervisors is delivered as a three-day, 18 GLH in-house course (10:00–16:00 each day) at your premises, culminating in a 90-minute, 45-question RSPH multiple-choice exam sat on the final day. Pass mark is 30 out of 45, marked by RSPH, with the Ofqual-regulated certificate (600/5100/0) issued on successful completion.
Public Course
£700
per person
- 5 training days, 10:00–16:00 at our London venue
- 90-minute MCQ exam on the final training day
- Sat at your premises under an approved RSPH invigilator we provide
In-house
From
£700
+ £90 per additional learner
- 3 training days at your site, dates arranged around shifts
- Your team — group sizes by quote
- 90-minute MCQ exam on the final training day
- Exam at your premises (included)
Ofqual-regulated RSPH certificate issued direct from the Royal Society for Public Health for every delivery mode.
Course Syllabus & Accreditation
Download PDFOfficial course syllabus · Expert-led, Ofqual-aligned food safety training trusted by UK hospitality and manufacturing teams.
RSPH Syllabus — Learning Outcomes
1. Understand the principal legal requirements for health, safety and welfare in the workplace
- 1.1 Principal requirements of health, safety and welfare legislation
- 1.2 How health, safety and welfare legislation is enforced
- 1.3 Responsibilities of employers, employees and supervisors for health and safety
2. Understand how safety management systems can contribute to health and safety in the workplace
- 2.1 Key elements and benefits of safety management systems
- 2.2 Training requirements for health and safety
- 2.3 How health and safety information can be communicated to employees and visitors to the workplace
3. Understand how the likelihood of accidents and ill health in the workplace can be reduced
- 3.1 Hazards in the workplace due to: the working environment; work equipment; electricity, fire and hazardous substances
- 3.2 How the risk from these hazards can be controlled
- 3.3 The role of risk assessments and safe working practices in accident reduction
4. Know how health and safety is monitored in the workplace
- 4.1 Why health and safety should be monitored in the workplace
- 4.2 Procedures for workplace inspections in monitoring health and safety
- 4.3 Procedures for investigating accidents and incidents in the workplace
Assessment
90-minute multiple-choice examination set by RSPH — 45 questions, 30 correct required to pass. Strong performance in some areas of the qualification content may compensate for poorer performance in other areas.
Grading
Pass / fail. A pass is 30 out of 45 correct answers.
Entry requirements
Recommended: a Level 2 qualification in Health and Safety prior to commencing this qualification.
How the Course Actually Runs
Three training days at your site, a 90-minute supervisory exam, and a clear no-risk entry route.
Daily Schedule: 10:00–16:00, Three Training Days at Your Premises
Three training days, 10:00 to 16:00 UK time, covering the full 18 guided learning hours, with lunch (12:00–12:45) and a short afternoon comfort break. Delivered exclusively in-house — at your kitchen, restaurant, hotel, warehouse, retail site or office — so risk assessments, SSoW and supervisory case studies are built around your real operation, your real hazards and your real reporting lines.
- In-house: At your site, three days back-to-back or split across weeks by arrangement around shift patterns.
- No webinar course: Level 3 is supervisory and site-specific by design — we do not run it as a generic webinar.
- No open public seats: No mixed public group — every delivery is dedicated to one employer so the content is anchored to your site.
Exam: 90-Minute MCQ, Sat at Your Premises, Marked by RSPH
One RSPH multiple-choice paper — 45 questions, 90 minutes, pass mark 30 out of 45. The exam is sat at your premises at the end of the final training day, on official RSPH-supplied booklets, supervised by an approved RSPH invigilator we provide, and submitted to RSPH for marking. Candidates who pass receive the Ofqual-regulated certificate that HSE inspectors and employer liability insurers expect to see on file for the supervisor running the floor.
- Exam venue: Sat in a quiet, dedicated room at your premises at the end of day three — no travel, no separate exam booking.
- Invigilation: Approved RSPH invigilator supplied by Kitchen Tonic, supervising the session in strict accordance with RSPH guidelines.
- Marking and certification: Papers submitted to RSPH for marking; Ofqual-regulated certificate (600/5100/0) issued on successful completion.
Entry Route: No Paid Risk
There are no formal entry requirements for Level 3, but the course is pitched at supervisory level — most candidates already hold Level 2 in Health & Safety or have direct supervisory experience. If you are not sure whether your team is ready, or whether Level 2 or Level 3 is the right fit, talk to us first. You only book and pay for the in-house delivery once we have confirmed the right level for your supervisors, roles and shift pattern.
What is included
Everything you get with RSPH Level 3 Health & Safety for Supervisors
The Ofqual-regulated supervisory qualification (600/5100/0) is delivered by Kitchen Tonic as an RSPH-registered training centre, in-house at your premises, with the official RSPH multiple-choice examination sat on the final day. Built for the person who runs the floor — the supervisor HSE inspectors and employer liability insurers expect to see qualified on file.
Included with every delivery format (Webinar · Public course · In-house)
In-house at your site (the only delivery mode)
Delivered by Our Kitchen Tonic Centre Manager — BSc (Hons) Nutrition, Biology & Dietetics
Your tutor holds a BSc (Hons) in Nutrition, Biology & Dietetics, manages Kitchen Tonic as an RSPH-registered training centre and has 16+ years delivering accredited health and safety and food safety training across UK hospitality, retail, contract catering and manufacturing. Course content is mapped to what HSE inspectors look for on a supervisor’s desk and to what employer liability insurers expect to see in a post-incident file.
Trusted by UK supervisory and management teams
Kitchen Tonic’s Level 3 Health & Safety groups have included kitchen supervisors, FOH supervisors, restaurant and retail managers, warehouse leads, contract catering unit managers and hotel duty managers — all using the in-house delivery to anchor risk assessments, SSoW and supervisory routines to their own site rather than a generic textbook example.
When something goes wrong on shift, HSE and your insurer ask the same first question — who was the qualified supervisor on site, and what training do you have on file for them? This course answers it.
About the Trainer
Kitchen Tonic Centre Manager & Lead Food Safety Trainer
BSc (Hons) Nutrition, Biology & Dietetics · Kitchen Tonic Centre Manager · International food safety auditor (retail and manufacturing) · 16+ years
Kitchen Tonic training is delivered by our degree-qualified Centre Manager — BSc (Hons) Nutrition, Biology & Dietetics — who runs Kitchen Tonic as an RSPH-approved training centre, has 16+ years delivering accredited food safety training across UK hospitality, catering and manufacturing, and works as an international food safety auditor for retail and manufacturing clients. Course content is mapped to what Environmental Health Officers, BRCGS and SALSA auditors actually check on inspection — not textbook theory.
- BSc (Hons) Nutrition, Biology & Dietetics
- Kitchen Tonic Centre Manager (RSPH-approved training centre)
- International food safety auditor (retail and manufacturing clients)
- Has trained Environmental Health Officers active in UK inspections
- 16+ years delivering accredited Level 2, 3 and 4 food safety training
Ready to book RSPH Level 3 Health & Safety for Supervisors?
Three training days at your premises, a 90-minute on-the-day RSPH supervisory exam, and the Ofqual-regulated certificate (600/5100/0) HSE inspectors and employer liability insurers expect to see on file for the person running the floor. In-house delivery only — talk to us about dates, group size and a no-cost pre-course check.
Enquire or book a dateFrequently Asked Questions
Level 3 Health & Safety for Supervisors: Common Questions
What is the RSPH Level 3 Health and Safety for Supervisors qualification?
It is an Ofqual-regulated Level 3 Award (qualification number 600/5100/0) issued by the Royal Society for Public Health. It is designed for team leaders, supervisors, duty managers and section heads who carry direct responsibility for the safety of others under the Health and Safety at Work Act 1974 and the Management of Health and Safety at Work Regulations 1999.
What does the syllabus cover?
The course covers the supervisor's legal duties, the five-step risk assessment in practice, hazard identification across mechanical, electrical, chemical, biological, ergonomic and psychosocial categories, accident and incident investigation, RIDDOR reporting, monitoring and review of safe systems of work, control of contractors and visitors, fire safety management, manual handling, COSHH, and the practical aspects of building and maintaining a positive health and safety culture.
How is the exam structured and what is the pass mark?
The assessment is an RSPH-supplied multiple-choice exam: 45 questions, 90 minutes, pass mark 30 out of 45. It is sat at the end of the three-day course under invigilation, on paper at your premises. RSPH issues the certificate after marking.
Why is this course in-house only?
Kitchen Tonic delivers the Level 3 course exclusively in-house at your workplace. Supervisor-level training lands far better when risk assessments, accident reports and safe systems of work are worked through against the candidate's own site — the production line, the kitchen, the warehouse or the care home they actually run. A generic public classroom dilutes that benefit.
Who should attend this course?
Team leaders, head chefs, kitchen managers, duty managers, production supervisors, shift leaders, retail store managers, care home senior staff, facilities and maintenance leads — anyone whose role makes them legally accountable for the safety of the team working under them.
What are the prerequisites?
There is no formal prerequisite, but candidates are expected to hold Level 2 Health and Safety (or equivalent experience) and to be in a supervisory or team-leader role. Literacy and numeracy equivalent to Level 2 (GCSE grade C or above) is recommended, given the 90-minute written exam.
Why does supervisor-level training matter for HSE inspections and employer liability?
Where an HSE inspector or coroner asks who was responsible for a safe system of work, the answer is usually a named supervisor. A documented Ofqual-regulated Level 3 certificate for each supervisor is the clearest evidence that the people accountable for safety on the ground were trained and assessed against a published national standard — and that matters when corporate manslaughter, employer liability or HSE prosecution decisions are being made.
How long is the certificate valid for?
There is no statutory expiry. HSE guidance and most insurers expect supervisor refresher training at least every 3 years, or sooner if the supervisor moves site, the operation changes materially, or a serious incident triggers a review.