Level 3 Award in Food Safety in Catering

By the end of the course, participants will be able to:
• Play an active part in monitoring food hygiene standards
• Be involved in training activities, especially on-the-job training
• Be able to carry out hygiene audits
• Encourage good standards of personal hygiene
• Be able to assist in hazard analysis programmes
• Help in the formulation and writing of hygiene policies, instructions and procedures.

This course is ideal for managers and supervisors, e.g. head chefs, sous chefs, catering managers, F&B managers

You will receive an accredited, nationally recognised certificate.