| Who should attend? |
Managers, supervisors, senior hygiene personnel, owners or managers of food businesses and supervisors with intermediate food hygiene knowledge who would benefit from increasing their knowledge to an advanced level.
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| Overview and benefits |
On completing this qualification candidates will be able to guide and advise on the management of food hygiene in a food business.
- Will equip candidates to meet the food industry's need for a high level of practical qualification with external accreditation.
- Suitable for candidates wishing to deliver food safety as part of their training
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| Course Content |
- Bacteriology and food-borne illnesses
- Physical contamination of food
- Food storage, temperature control and preservation
- Design and construction of food premises and equipment
- Cleaning and disinfection
- Pest control
- Personal hygiene
- Training strategies
- Legislation
- Management control technique
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| Course objectives |
Successful candidates will be able to:
- Guide and advice on the management of food hygiene in a food business
- Contribute to the management of hygiene in a wide variety of food businesses
- Identify further technical knowledge necessary in complex processes
- Determine further training requirements
- Identify areas of legal compliance
- Determine good practice
- Design an improvement plan
- Outline a HACCP type study
- Promote and encourage good standards of food safety
- Liaise with enforcement officers
- Deliver level 2 food hygiene training (with appropriate training skills)
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| Outcomes |
Candidates will be able to deliver level 2 food safety awards for catering (with appropriate training skills).
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| Prerequisites |
It is recommended that candidates have the prior knowledge to the level of the Level 3 Award in Food Safety in Catering.
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| Further Information |
| Awarding body: | Highfield Qualifications |
| Course duration: | 5 days |
| Assessment method: | 30 multiple choice questions and 4 out of 6 written questions (2½ hours) |
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