Managing Food Safety in Catering/Retail RQF HABC | Level 4

This course is designed for managers and supervisors in the food industry. It is an in-depth course looking at all aspects of food hygiene and safety. This qualification has no formal entry requirements but you will need written and verbal understanding of English. You will study a range of topics such as bacteriology, foodborne illnesses, physical contamination, preservation, legislation, and more. While studying these topics, you will learn how to effectively manage food safety and food hygiene to reduce risks.