This course designed specifically for food catering businesses. The objective of the qualification is to provide learners with knowledge to implement an appropriate food safety management system based on HACCP principles. It is aimed at those responsible for assisting in the development and maintenance of HACCP (Hazard Analysis and Critical Control Point) systems in a catering environment. It is suitable for learners who are already working in catering, who have knowledge of food safety, hazards and controls and also for those owning or managing smaller food businesses.
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