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Food Safety Courses

Level 3 Award in Food Allergen Management for Caterers

A food allergy results in a person having an atypical response to a particular food. To avoid individuals suffering from these responses, it is essential for all those responsible for the purchase, delivery, production and serving of food in the catering industry to have an excellent knowledge of allergens and their control. The qualification is assessed by a learner workbook and certificated through HABC.


Level 3 Award in HACCP for Food Catering/Manufacturing

This course is aimed at individuals responsible for assisting in the development and maintenance of HACCP systems and is intended predominantly for delegates already working in catering/manufacturing and who have a sound knowledge of food safety hazards and controls. Topics covered - the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, how to develop HACCP-based food safety management procedures, how to implement HACCP-based food safety management procedures and how to evaluate HACCP based procedures. This qualification is assessed by a multiple-choice examination and is certificated through HABC.


Level 3 Award in Supervising Food Safety in Catering/Manufacturing/Retail

The course has been designed for those who operate in a supervisory role in the workplace and who are required to be aware of their responsibilities with regard to food safety. This qualification ensures that supervisors have the confidence to lead by example and encourage good hygiene practices.


Level 4 Award in HACCP Management for Food Catering/Manufacturing

This course is aimed at learners who are working at a management level in a catering or manufacturing business, quality assurance staff or members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.


Level 4 Award in Managing Food Safety in Catering/Manufacturing

The Level 4 Award in Managing Food Safety in Catering/Manufacturing is a course aimed at managers working in a food or drink catering or manufacturing environment. The course is intended for learners already working in or those who are preparing to work within the industry, and whose job requires them to have some responsibility for food safety. Delegates are likely to have management responsibilities for an operational team. This course covers the subject of food hygiene at a suitable depth to ensure delegates have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food. This qualification is assessed through a 2-part examination, part one is a 30-question multiple-choice examination, part two is a written examination where learners choose 4 from 6 questions. The duration of the examination is 2 ½ hours and is certificated through HABC.