Level 1 International Award in Food Safety in Catering
This qualification has been principally developed to improve awareness of the importance of food safety in the catering and hospitality sectors and provides food handlers with the knowledge of how they can contribute to food safety. It is particularly suited to bar workers, waiting staff, health care workers, kitchen porters and stock/store room staff.
Level 2 Award in Food Safety in Catering
This qualification has been developed to improve food hygiene practices in a catering environment. It is particularly suitable for those learners who intend to work in catering in a role where they will be responsible for handling and preparing food. It is also suited to learners who will be providing services to catering establishments, working in such roles as a pest-control operator, a maintenance engineer or a cleaner.
Level 3 Award in Supervising Food Safety in Catering
This qualification has been developed specifically to improve the food safety knowledge of supervisors, team leaders and line managers working in the catering industry. This includes those working in care. It is particularly suitable for those owning or managing a small catering business.
Level 4 Award in Managing Food Safety in Catering
This qualification has been developed specifically for managers working in a food or drink catering environment, whose job requires them to have some responsibility for food safety (and also possible responsibilities for an operational team)
Level 3 International Award in Developing a Positive Food Safety Culture
This qualification has been developed specifically for people who supervise food handlers and the managers of food businesses to improve their awareness of the importance of a positive food safety culture, and how every staff member is important in ensuring the safety of food that is produced.
Level 3 International Award in Food Allergen Management
This qualification has been developed specifically for all those responsible for the purchase, delivery, production and serving of food in the catering industry. It is also particularly suited to those who own or manage a small catering business.
Level 2 International Award in HACCP for Catering
This qualification has been developed for caterers and those in roles that involve handling food. Topics covered include the principles of HACCP, food safety management, the implementation of HACCP, hazards and controls, critical control points, critical limits and target levels, monitoring, corrective action and verification.
Level 3 International Award in Supervising HACCP for Catering
This qualification has been developed for those responsible for assisting in the development and maintenance of HACCP systems. It is also suitable for those owning/managing smaller food businesses. Topics covered include HACCP food safety-based management procedures, preliminary processes, the 7 principles of HACCP, legislation, allocating roles and responsibilities, hazards and risks, monitoring procedures, corrective actions, documentation and record keeping.
Level 4 International Award in Managing HACCP for Catering
This qualification has been developed for those working at a management level in a catering business or who are members of a HACCP team. It is also useful for trainers, auditors and enforcers and other food safety professionals.