Short Course
£650
19, 20, and 21 June 2024
This course seeks to provide candidates with a broader understanding of food safety as part of their work. Upon successful completion of this course, you are expected to be able to play an active part in monitoring food safety standards and training activities. Managers and supervisors in small, medium, or large catering, manufacturing, or retail businesses. This course is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Qualification template designed alongside industry
Created for managers and supervisory staff
Two-day course
Can be partly funded as part of our Skills Boot Camp in Food Safety and Compl
*Contact NCFM for more details before making a payment
The course takes place over three days, either at our National Centre for Food Manufacturing in Holbeach, or your business premises.
Across the three days you will be able to explore a range of topics, including:
-Legislation
-Applying and Monitoring
- Good Hygiene Practice
- Temperature Control
- Workplace and Equipment Design
- Waste Disposal
- Cleaning and Disinfection
- Pest Control
- Personal Hygiene of Staff
- Contribution to Staff Training
-Implementation of Food Procedures
- Food Safety Audting
*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance. Please contact NCFM for more details before making a payment if you would like to consider other funding options.
You will be assessed through a 90-minute, 45 question multiple choice examination.
Recommended understanding and knowledge of basic food hygiene - ideally Level 2 Award in Food Safety taken within the last three years.
From short courses and microcredentials, to professional development modules and fully online Master’s degrees, we offer a range of flexible programmes to suit your individual needs. Our suite of programmes uses a variety of delivery methods, including online-only, face-to-face, blended, and distance-learning approaches.
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