This 4 day course starting 17 Feb to 10 March 2025 and is suitable for anyone in a supervisory position or who wishes to take the next level up from Elementary food hygiene.

It is appropriate for those working in a kitchen environment, home- catering, retail, warehouse or supply.

We will run this course for one day per week for 1 day a week over 4 weeks. Attendance to all sessions is required.

On completion of the Unit, you will be able to:

1 Describe the principles of food safety identifying the role of bacteria and non-bacterial agents.

2 Describe the production of safe food in relation to the prevention of food poisoning, food borne illness and contamination by physical, chemical and allergenic materials.