What is special about this course?
This course is aimed at those working in the catering industries that are responsible for the development and maintenance of a permanent food safety management procedure based on HACCP (Hazard Analysis and Critical Control Point) principles.
Cook-Safe is designed to assist catering businesses understand and implement a HACCP based system which helps operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.
Elementary Food Hygiene is required
This course aims to provide a basic understanding of:
- HACCP and hazard analysis
- principles of HACCP and their use to control food hazards
- HACCP and legislation
- practical application of HACCP and hazard analysis systems
How will I study my course?
This course lasts a full day and candidates sit an assessment at the end of the training.
How long will my course last?
This course can be scheduled at any of our ten college centres. Call your college centre for up to date information and to express your interest.
Where can I study my course?
- Fort William
Call your college centre for up to date information.
This includes a REHIS certificate on successful completion.
What can I do on completion of my course?
This qualification may give you more responsibility in your workplace.
Is there more information available online?
You can use the above QR code to connect directly to the course details.