If you are working ina catering businessthen this course is for you.The course may also be of interest to managers and owners seeking refresher training, however, a Level Two course is primarily aimed at food handlers. For managers, owners and supervisors, a Level Three course may be more appropriate.

Although primarily aimed at the United Kingdom the subjects covered (e.g.cross contamination, cleaning, cooking and cooling) arerelevant across the world.

In the UK it is a legal requirement that all food handlers are trained in food safety or adequately supervised. Completion of the activities in the course will therefore provide evidence of suitable training.

If you are thinking of buying a catering business such as a pub or restaurant this course will also be of great value as it shows the steps you must take to become legally compliant. It will help you achieve an EHO rating of Five (a PASS in Scotland) and therefore help develop the reputation of your business.

Through a series of lectures, videos, quizzes and activities you will build your knowledge and expertise in food safety.

The core philosophies of thisthe course were to make it relevant, engaging and memorable and to ensure it will make a difference in the workplace.

The course has many tips and ideas for best practice and is uniquely structured to follow the food production process from start to finish.

Each stage of the production process focuses on a particular subject; for example under 'delivery' near the start, we examine contamination.