This course is specifically designed for food handlers and covers the essential factors that add to the production of safe food. It features how to prevent contamination and food-borne illnesses through the use of essential good hygiene practices, maintaining hygienic premises and equipment, the use of HACCP and storing food correctly.
- Level 2 course (as graded against the nationally accepted levels)
- Personalised downloadable certificate
- 70% pass mark
- Printable modules for future reference
This course is suitable
This course is appropriate for anyone who prepares or serves food.