To register on to this qualification, delegates are required to be 14 years of age or above.
It is also advised that delegates have a minimum of Level 1 in English and Maths or equivalent.
This qualification is aimed at those working in the catering industry who are at, or wish to progress to, a higher or supervisory level.
Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.
|Wed 5May 2021||Show session datesHide session dates||Classroom: Norwich||£395+VAT||Spaces Available||Book now|
This is a 3 day course (9:00am-5:00pm)
For more information about multi-booking discounts click here or please call 01603 677107