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Course Information
Overview
Designed to assist learners who wish to progress to higher or supervisory level within a food catering business, the qualification is ideal for ensuring compliance with the law and giving learners the opportunity for personal growth and development.
Course units/modules
- Ensuring compliance with food safety legislation
- The application and monitoring of good hygiene practice
- How to implement food safety management procedures
- The application and monitoring of good practice regarding contamination, microbiology and temperature control
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
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