Managing Food Safety in Catering/Retail RQF HABC | Level 4

Course Length 1 year
Course Code 71328-01
Mature catering supervisor in grey shirt, wearing hair net and black apron assisting a male student wearing kitchen uniform and black apron, in cutting a piece of meat in the kitchen

Course overview

This course is designed for managers and supervisors in the food industry. It is an in-depth course looking at all aspects of food hygiene and safety. This qualification has no formal entry requirements but you will need written and verbal understanding of English. You will study a range of topics such as bacteriology, foodborne illnesses, physical contamination, preservation, legislation, and more. While studying these topics, you will learn how to effectively manage food safety and food hygiene to reduce risks.

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