By law, food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene. This qualification is suitable for those working in a catering environment who are responsible for handling food. It is also the most popular food safety qualification accepted by enforcement officers and auditors.

Topics Covered

• Introduction to food safety
• Microbiological hazards
• Food poisoning and its control
• Contamination hazards and controls
• HACCP from delivery to service
• Personal hygiene
• Food premises and equipment
• Food pests and control
• Cleaning and disinfection
• Food safety enforcement