What Our Students Say
Course Information
Overview
This is a one day course aimed at those working in a food catering environment and other food handlers. The qualification is intended for those already working in HACCP catering teams and those who are preparing to work in the industry.
Course units/modules
- Knowing the procedures required to develop food safety management systems based on HACCP principles
- How to develop these systems based on HACCP principles
Entry requirements
We recommend learners are a minimum of 16 years of age. Learners, whatever their age, are physically capable of completing the practical assessment. It is also advised that learners have a minimum of Level 1 in English.
Assessment types
Multiple-choice examination
Follow us on Social Media