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Location: Broomfield Hall
This qualification provides caterers with a better understanding of how
Hazard Analysis and Critical Control Point (HACCP) can be applied to
the working environment.
There are no prerequisites for this course, although it is strongly
recommended that delegates should already hold a Level 3 Award
in Food Safety in Catering or have a good knowledge of food safety
hazards and their controls. They should also have a minimum of Level
2 qualifications in literacy/English or the equivalent.
Please Note: This course is run by Roundhouse Thinking. Visit the Roundhouse Thinking website for further information
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* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.