Managing Food Safety in Catering HABC Level 4 Award
This qualification has been developed primarily for those who are most likely to be in a management role or have responsibility for an operational team, or learners preparing for employment. It covers the covers the subject of food hygiene at a reasonable depth to make sure learners will have a thorough knowledge of topics regarded by the Food Standards Agency as important to maintaining good practice in food safety.
Units / Modules
- Suitable depth to ensure learners have a thorough knowledge of hazards and controls
- The importance of developing, implementing and monitoring food safety procedures
How will you be assessed?
Multiple-choice and written examination
We recommend learners are a minimum of 16 years of age. Learners, whatever their age, are physically capable of completing the practical assessment. It is also advised that learners have a minimum of Level 1 in English.