A two day course designed for supervisors of food handlers and other staff involved in catering food preparation and service, it is also suitable for supervisors working within a manufacturing or retail setting where food is prepared, cooked and handled (and those planning to work in the industry.

This course is ideal for managers, supervisors and business owners.

Date of next courses: Date to be arranged

Course Duration: Two day

Pre-requisite: Level 2 Award in Food Allergen Awareness and Control in Catering or Level 2 Award in Food Safety in Catering or Manufacturing

Assessment method:  Multiple-choice examination.

RQF Accredited: yes

Price: £100 (Buffet lunch and refreshments included. This course is exempt of VAT)

Learning Outcomes:

On completion of the course learners will be able to understand;

• The Manager’s role in ensuring that food ingredients and allergens are effectively managed
• Procedures relating to the communication of ingredient information from supplier to consumer
• The importance of implementing practical controls to prevent contamination and cross contamination from allergens
• Methods for managing ingredient controls and procedures

Suggested progression on completion:

• Level 3 and 4 awards in Food Safety
• Level 3 HACCP qualifications