Who is the course for?
The qualification is designed principally for those who are, or intend to be, food handlers working in catering. It is also appropriate for those providing services to catering premises including pest control operators, maintenance engineers, cleaners, and laundry and delivery personnel.
What does the course involve?
- Hazard identification
- Hazard control
- Hygienic practices
- Personal hygiene
- Pest control
- Temperature control
- Kitchen design/layout
- Cleaning and disinfection
What makes this course special?
- Excellent pass rates
- Well qualified staff with years of food industry experience
- Excellent local and regional reputation
No previous experience required, although motivation and a willingness to learn is essential.
What are the assessment methods?
Assessment is via examination at the end of the course.
How long is the course?
This is a one day course that will last approximately six hours, on demand.
What are the progression options?
On completion, you may wish to continue on to the Intermediate Certificate in Food Safety.