This Level 2 Accredited qualification gives food handlers employed in manufacturing / catering businesses the essential knowledge to manage food hygiene and safety when preparing / serving low and high-risk food.
At the end of this course learners will gain the following critical knowledge to apply at work:
- How to take personal responsibility for food hygiene and safety, and keeping themselves and their environment clean and hygienic
- How to keep work areas clean and hygienic, and manage pest control effectively
- How to keep food safe and avoid cross-contamination
- The importance of temperature controls and stock control.
This course concludes with a 30 question multiple-choice on-line or paper exam.
Course can be run at any premises nationwide.