Award Food Safety In Catering

Managers and supervisors in small, medium or large catering businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

- Ability to implement and supervise a food safety management system

- Understand food safety procedures

- Understand the concept of food hazards and the risks associated with them

- Understand the terminology with respect to supervising food safety

- Understand the techniques involved in controlling and monitoring food safety

- Appreciate the risks linked to cross contamination

- Understand the role temperature has to play in the control of food safety

- Appreciate the importance of supervising high standards of cleanliness in food premises

Prerequisites Food Hygiene (HABC Level 2)

Requirements Understanding and knowledge of basic food hygiene. Ideally a CIEH Level 2 Award in Food Safety