Food Hygiene is designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. It focuses on the needs of food handlers in the catering and hospitality sectors.

The food handlers’ role, hazard identification and controls, record keeping and reporting procedures are all highlighted in this course.

By law, all food handlers must have an understanding of the basic principles of food safety and know how to work safely so as to protect the food they serve from contamination.

The course provides learners with up-to-date food hygiene information using a range of interactive exercises and theory to ensure learners thoroughly comprehend their food safety responsibilities. The course is suitable for food handlers in all disciplines of the catering and hospitality sector.

Typical environments  include: Pubs, hotels, restaurants, cafes, fast food outlets, takeaways Retail environments Food and drink manufacturers Hospitals Care homes Schools Prisons

On successful completion of this course you will receive a Level 3 RQF (Regulated Qualification Framework) Accredited Certification.

Typical environments  include:

  • Pubs
  • Hotels
  • Restaurants
  • Retail Environments
  • Food and Drink Manufacturers
  • Hospitals
  • Care Homes
  • Schools
  • Prisons
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