Handling food safely. Handling food safely in the kitchen is important to avoid food poisoning. The risks include cross contamination between raw and cooked foods, germs from hands and under cooking which fails to kill disease-causing bacteria, viruses or parasites.

This qualification has been developed specifically to improve the food safety knowledge of supervisors, team leaders and line managers working in the catering industry. This includes those working in care. It is particularly suitable for those owning or managing a small catering business. Particularly relevant for those who have to develop or monitor HACCP-based food safety management procedures and systems.
This qualification has been developed specifically to improve the food safety knowledge of supervisors, team leaders and line managers working in the catering industry. This includes those working in care. It is particularly suitable for those owning or managing a small catering business. Particularly relevant for those who have to develop or monitor HACCP-based food safety management procedures and systems.
This qualification includes the following topics

  • Legislation,
  • Personal Hygiene,
  • Cleaning And Disinfection,
  • Contamination Hazards,
  • Pest Control,
  • Waste Disposal And Temperature Control
Assessment method

This qualification is assessed by Multi Choice Questions (MCQ) and practical demonstration. To Awarded this qualification the Learner must achieve a percentage pass in the MCQ paper.

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