The course is designed for anyone involved in low risk tasks. This course may also be appropriate for people whose work requires them to enter food premises, e.g. equipment maintenance engineers, off-site business owners/managers and delivery personnel.
This information is for basic guidance only. If you are uncertain of the right level of course for your needs, please contact us directly and we will be happy to help further.
The course is delivered in a classroom environment with group work and practical exercises. Text books are provided but candidates are encouraged to make additional notes.
Assessment of the course is subject to a multi-choice test at the end of the day.
Looking for the Level 2 Award in Food Safety?
Or perhaps the HACCP courses?