The course is recommended for anyone supervising staff, employing staff or running their own business.
This programme provides an opportunity to look more deeply into food hygiene practices from a supervisory perspective.
Learning outcomes and assessment criteria:
Understand how food business operators can ensure compliance with food safety legislation
Understand the application and monitoring of good hygiene practice within a catering environment
Understand how to implement food safety management procedures within a catering environment
Understand the role of the supervisor in relation to food safety management procedures
Final assessment is by means of a 60 question multiple choice examination lasting two hours. Candidates must achieve a minimum of 70% to pass.
Level 2 Award in Food Safety
Level 4 qualifications in Food Safety