Who needs this qualification?

Business owners, managers and supervisors of small and medium sized catering and hospitality businesses.

Learning Outcomes

• In-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system
• Understand the controls needed to protect the safety of food
• Understand how tools such as Safer Food Better Business can assist caterers to comply with the new regulations
• Ability to implement a food safety management system based on HACCP principles

 

Duration - 6 hours 

Accreditation - Chartered Institute of Environmental Health

Assessment - Assignment

Prerequisite - Recommended understanding and knowledge of basic food hygiene

 Suggested progression - CIEH Level 3 Award in Supervising Food Safety in Catering

 

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