HABC LEVEL 3 Award in Food Safety in Catering / Manufacturing

Who is the course for?
This course is designed for supervisors and managers within the food handling, catering, food processing and retail food industries. As well as traditional hygienic practices, the course provides candidates with the knowledge and skills required to identify and prevent food safety hazards at all stages of food production, preparation and service. This level of training is currently promoted by local authorities as necessary for staff working in a supervisory capacity.

What does the course involve?

• Food poisoning
• Food borne diseases
• Hazards in the food industry
• Control measures
• Supervisory and management aspects of hygienic practices
• Food hygiene legislation