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In line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.

External participants will be required to bring their passport or driving licence as proof of ID to take the examination.

Key information

Duration: 18 hours over 3 or 4 days + 2 hours examination
Price: £480
Entry Requirements: RSPH Level 2 Award in Food Safety recommended


Important - Please Read
The next sessions available are:

September 2018
  • 11th September
  • 12th September
  • 13th September
  • 14th September
October 2018
  • 2nd October
  • 3th October
  • 4th October
  • 5th October

Course Details

  • Learning Outcomes
    1. Ability to implement and supervise a food safety management system
    2. Understand food safety procedure
    3. Understand the concept of food hazards and the risks associated with them
    4. Understand the terminology with respect to supervising food safety
    5. Understand the techniques involved in controlling and monitoring food safety
    6. Appreciate the risks linked to cross-contamination
    7. Understand the role temperature has to play in the control of food safety
    8. Appreciate the importance of supervising high standards of cleanliness in food premises
  • Who needs this qualification?

    Managers and supervisors in small, medium or large catering, manufacturing or retail businesses.
    Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

  • Why is this training important?
    Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
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    Term Dates & Prices

    Select a date
    2018
    Sep 11, 2018 - Sep 17, 2018 (Standard)
    £ 480.00
    Oct 2, 2018 - Oct 10, 2018 (Standard)
    £ 480.00
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