Courses

This award is aimed primarily aimed at owners and or managers of small and medium sized catering hospitality businesses. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations as part of their essential controls. Subjects covered include the 12 steps in the HACCP process, controls required to ensure food safety and use of a management tool EG. the FSA's Safer Food, Better Business Pack. By the end of the course, candidates should have gained the knowledge to implement a food safety management system based on HACCP principles. It is recommended that candidates have a working knowledge of food hygiene.