The objective of this qualification is to provide managers and potential managers employed in a catering or retail business, the knowledge to manage the business in a way which ensures the safety of the food prepared and/or sold.
Introduction to Food Safety and Contamination
Microbiology (Multiplication & Survival Hazards)
Food Poisoning
Food Handlers and Personal Hygiene
Training and Education
Food Hazards and Controls from Purchase to Service
The Design and Construction of Food Premises and Equipment
Cleaning and Disinfection
Food Safety Management and HACCP
Pest Management
Supervisor, manager-level candidates and Food safety trainers
