Legislation requires that all managers and supervisors in small, medium or large catering, food manufacturing or food retail businesses have this qualification. Relevant for those who have to develop or monitor food safety management procedures and systems.
This course will enable candidates to have the ability to implement and supervise food safety management systems, understand food safety procedures, understand food hazards and the risks associated with cross-contamination and to be able to implement and supervise high standards of cleanliness in food premises.
This three-day accredited programme is designed for managers and supervisors in food manufacturing or catering businesses who understand and have knowledge of basic food hygiene and ideally hold the Level 2 Award in Food Safety.
Food contamination hazards and controls
Food poisoning and foodborne disease
Food spoilage and preservation
Food premises and equipment
Cleaning & disinfection
Food safety legislation
Assessment is via a multi-choice examination (45 questions of which a candidate must achieve 27 correct answers within 90 minutes) for which HABC (Highfield Awarding Body For Compliance) will issue a certificate to successful candidates who achieve the required level of assessment.
Candidates will have to provide some form of photographic ID prior to sitting the exam.