This qualification is aimed at you if you are a supervisor, team leader or line manager working in the catering industry.
You will study the role of the supervisor in ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, and how to implement food safety management procedures.
You will also study the role of the supervisor in staff training.
Minimum entry requirements
This course is designed for those working in the food industry at a supervisory level, but can also include anyone who needs a good understanding of food hygiene for their work (e.g. head chefs, sous chefs, commis chefs and team leaders).
Owners and managers of small and medium sized businesses may also find that this course may equip them with the knowledge and understanding to carry out their work more effectively.
You will need to bring a pencil and a notepad, a comprehensive handbook is also supplied and will cover all the information required to pass the examination.
How will I be assessed?
You will be assessed by multiple-choice examination.
Information & support
To complete this qualification you should expect to undertake 25 hours of learning over three days at your workplace.
Course fees & Duration
£235 which includes certification and a handbook.
£1410 for a group of 6 (minimum group size).
What can I do with this qualification?
Following this course you may wish to undertake qualifications in HACCP at either Level 2 or 3.