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Course Information
Overview
This qualification has been developed primarily for those who are most likely to be in a management role or have responsibility for an operational team, or learners preparing for employment. It covers the covers the subject of food hygiene at a reasonable depth to make sure learners will have a thorough knowledge of topics regarded by the Food Standards Agency as important to maintaining good practice in food safety.
Course units/modules
- Suitable depth to ensure learners have a thorough knowledge of hazards and controls
- The importance of developing, implementing and monitoring food safety procedures
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 and written examination
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