Who needs this qualification?

Anyone working in a catering or hospitality setting where food is prepared, cooked and served. Typical environments may include:

• pubs
• hotels
• restaurants
• retail
• contract catering
• fast-food outlets
• hospitals
• care and nursing homes
• schools
• prisons
• armed forces

Subjects covered

• legislation
• food safety hazards
• temperature control
• refrigeration, chilling and cold holding
• cooking, hot holding and reheating
• food handling
• principles of safe food storage
• cleaning
• food premises and equipment

Outcomes

Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers. Refreshment of this qualification is recommended at least every 3 years.

Course Information

Duration: One day programme
Assessment: Multiple-choice examination
QCA Accredited: Yes
Prerequisite: None